Freshwater fish, crustaceans, and mollusks, such as prawns/shrimp, squids, crabs, clams, and mussels, are widely used. Many notable dishes of northern Vietnam are crab-centered (e.g., bún riêu). Fish sauce, soy sauce, prawn sauce, and limes are among the main flavoring ingredients.

One of the top elements that make diners fall in love with Vietnamese food is fresh herbs (Rau Thơm in Vietnamese) and vegetables. With a very specific smell, color, and texture, herbs and vegetables contribute to making Vietnamese dishes more typical, delicious, and delicate.

Moreover, the food is rich in the use of fresh vegetables, herbs, spices and aromatics for the favor. It is said that the best and most distinguishing features of Vietnamese food is the delicate, flavorful, colorful fresh herbs known, as a whole, as rau thơm.