Here are 100 foods that start with the letter V. There are so many great foods that come from different parts of the world and will help you grow your recipe book!
Check out these 100 foods that will introduce you to a new world of flavors!
Foods That Start with the Letter V – Alphabetized
Here is an alphabetically arranged chart of 100 foods that start with the letter V that you can use to reference a food quickly. You’ll find a quick explanation of each food underneath the chart!
| Vacherin Cheese | Vadai | Vada Sambar | Valençay Cheese | Valençay Wine |
| Valencia Cake | Valencia Oranges | Valencia Paella | Valentine Milk Chocolate | Valerian Salad |
| Vanilla | Vanilla Bean Caviar | Vanilla Cake | Vanilla Extract | Vanilla Fudge |
| Vanilla Ice Cream | Vanilla Wafers | Vatrushka | Veal | Veal Escalopes |
| Veal Orloff | Veal Parmigiana | Veal Piccata | Veal Stroganoff | Vegemite |
| Vegeta | Vegetable Jalfrezi | Vegetable Lasagna | Vegetable Quiche | Vegetable Shortening |
| Vegetable Soup | Veggie Burger | Veggie Pizza | Velveeta | Velvet Apple |
| Velvet Beans | Velvet Cake (Red) | Velvet Crabs | Velvet Pioppini | Velvet Shrimp (Blue) |
| Velvet Tamarind | Venison | Venison Jerky | Venison Sausages | Venison Stew |
| Vermicelli | Vermicelli Pudding | Vermicelli Rice Noodles | Vermont Cheddar Cheese | Vermouth Clams |
| Vestal Potato Vodka | Vichy Carrots | Vichyssoise | Victoria Plums | Victoria Sponge |
| Victory Pie | Vidalia Onion | Vienna Sausage | Vietnamese Banh Mi | Vietnamese Fried Spring Rolls |
| Vietnamese Pho | Vietnamese Salad Rolls | Viennetta | Vindaloo | Vine Leaf Dolma |
| Vine Leaves | Vine Tomato | Vinegar Pie | Violet Artichokes | Violet Cauliflower |
| Violet Mustard | Virgin Olive Oil | Visne Receli | Vispipuuro | Vla |
| Vlaai | Voavanga Fruit | Vobla | Vodka | Vodka Martini |
| Vodka Martini (Dirty) | Vogafjós Geysir Bread | Volaille de Bresse | Vol-au-vent | Volcano Roll |
| Volpi Coppa | Volpi Salami | Vollkornbrot | Vori Vori | Vori Vori de Pollo |
| Vorschmack | Vortex Doughnuts | Vrat Ka Khana | Vratsa Kashkaval | Vrbanja Cheese |
| Vruchtenbrood | Vruchtenhagel | Vuccia Bread (Pane Vuccia) | Vushka | Vürtsikilu |
Foods That Start With V
Here are 100 foods starting with the letter V!
Vacherin Cheese
Vacherin Mont d’Or and Vacherin du Haut Doubs are two types of the same cheese, differentiated by their places of origin and the type of milk used. While Vacherin Mont d’Or is made with pasteurized milk in the Swiss side of the Jura mountains, Vacherin du Haut Doubs is made with unpasteurized milk on the French side. Both variants have a soft, pale brown rind with deep, wave-like indentations and a yielding texture.
Vadai
Vada or Vadai refers to a variety of savory fried snacks originating from India. They can be likened to fritters, cutlets, or dumplings, and go by various alternative names such as vadai, vade, and bada. Vadas can be filled with vegetables and are traditionally served with chutneys and sambar. The ingredients for different types of vadas range from legumes (like medu vada of South India) to potatoes (like batata vada of Maharashtra). They’re often consumed as breakfast or snacks and used in other food preparations like dahi vada and vada pav.
Vada Sambar
Sambar vada is a well-liked delicacy commonly served in hotels. It involves soaking crispy vada in spiced and flavorful lentil sambar, rendering it soft and tender. Typically, this dish is garnished with finely chopped onions and accompanied by coconut chutney.
Valençay Cheese
Hailing from the Loire Valley in France, also known as the “garden of France” due to its favorable cheesemaking conditions, Valençay is a pasteurized goat’s milk cheese. The cheese offers a balance of acidity and saltiness. The young cheese possesses a fresh, clean taste with a lemon-like acidity, complemented by nutty and green notes reminiscent of fresh hay.
Valençay Wine
Produced in France, Valençay wine comes in two types – white and red. Valençay white is known for its refreshing qualities, with citrus fruits and spring flowers contributing to its aroma. It pairs well with fish and goat’s cheese. Valençay red, on the other hand, presents a blend of expressive aromas from Gamay and Pinot Noir harmonizing with the structure of Côt and Cabernet. Both wines are made using traditional local winemaking techniques and are best enjoyed within a few years of their harvest.
Valencia Cake
Originating from Valencia, Spain, the Valencia cake is a dense and rich dessert often featured in Spanish weddings and birthdays. It is characterized by its unique ingredients which include ground almonds, eggs, sugar, butter, and citrus flavoring. The addition of almonds lends a nutty taste to the cake. It’s commonly available in Spanish and Mediterranean bakeries across the globe.
Valencia Oranges
The Valencia orange is a sweet-tasting citrus fruit known for its distinctively juicy content. This variety of orange, which has an oval shape and a golden-hued exterior, is characterized by its thin skin, a few seeds, and vibrant orange pulp.
Valencian Paella
Paella Valenciana, considered the original paella recipe, is a traditional dish from the Valencia region. Key ingredients include round-grain rice, varieties of green beans called bajoqueta and tavella, rabbit, chicken, occasionally duck, and garrofó, a type of lima or butter bean. All these ingredients are cooked in olive oil and chicken broth, creating a flavorful dish.
Valentine Milk Chocolate
A heart-shaped box of chocolate is a classic symbol of love and romance, often associated with Valentine’s Day. Chocolate itself has been considered an aphrodisiac since the time of the Aztecs!
Valerian Salad
A commonly grown vegetable, the valerian salad is known for its rosette of elliptical, green leaves each with a single central vein. The plant blooms between April and May, producing flowers in shades of blue and white. There are two forms of this plant – one that grows wildly and another that is selectively bred.
Vanilla
Vanilla, a member of the orchid family, is a perennial climber with a green stem. It’s derived from the cured beans or fruit pods of the Vanilla species. The spice’s botanical name, Vanilla, is a diminutive of the Spanish term ‘vaina’, meaning ‘sheath or pod’. The unique flavor of vanilla is due to the aromatic compound ‘vanillin’, which tastes like marshmallow. Vanilla pods of superior quality may exhibit crystallized vanillin on their surface as tiny white needles. This essential oil of vanilla consists of up to 85% vanillin.
Vanilla Bean Caviar
Vanilla Caviar is crafted from the seeds and pulp of pure Madagascar Bourbon vanilla beans. The beans are scraped from inside the pods, yielding a rich, moist paste that is dark brown to black. This process eliminates the need for labor-intensive splitting and scraping of the beans. Vanilla bean caviar, which can replace vanilla extract, provides an intense, fragrant vanilla flavor to baked goods.
Vanilla Cake
Vanilla cake is a basic but much-loved cake, especially beautifully decorated for a birthday or special occasion. It is made with simple ingredients and has a deliciously light and fluffy texture. One of the key ingredients in any good vanilla cake is pure vanilla extract. This adds depth and flavor to the cake that cannot be replicated by artificial extracts.
Vanilla Extract
Vanilla extract is produced by soaking and filtering vanilla pods in a blend of ethanol and water. This extract is a key ingredient in numerous Western desserts, including baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. While vanillin is the main flavor compound, pure vanilla extract also contains several hundred additional flavor compounds that contribute to its deep, complex flavor.
Vanilla Fudge
Traditional vanilla fudge is prepared from a blend of sugar, sweetened condensed milk, butter, and vanilla. Fudge is a dense, rich confectionery typically made from sugar, milk or cream, butter, and a variety of flavorings. The fudge base is boiled to the soft-ball stage (between 135 to 140 degrees F) and then stirred or beaten while cooling to prevent the formation of sugar crystals.
Vanilla Ice Cream
Vanilla is a popular flavor for ice cream in North America, Asia, and Europe. Vanilla ice cream is made by chilling a mixture of cream, sugar, and vanilla over a container filled with ice and salt. Despite being a source of essential nutrients like calcium, vitamin D, and vitamin A, the quantity present in ice cream is small and comes with a high amount of fat and added sugar.
Vanilla Wafers
Vanilla Wafers, also known as Nilla Wafers, are light, crispy cookies flavored with vanilla. These mouth-melting cookies are crafted from flour, sugar, shortening, eggs, and vanilla. Invented in the late 19th century by German-American confectioner Gustav A, these wafer cookies are ideal for snacking.
Vatrushka
Vatrushka, an Eastern European pastry (pirog), features a dough ring filled with traditional white cheese Tvorog, sometimes mixed with raisins or pieces of fruit. Typically ranging from 5–10 cm (2–4 in) in diameter, larger versions are also available. Vatrushkas are usually baked using a sweet yeast bread dough, while savory varieties use an unsweetened dough with added onion in the filling.
Veal
The term ‘veal’ refers to the meat derived from a young bovine animal, commonly known as a calf. Veal calves are typically reared until they are around 16 to 18 weeks old and weigh up to 450 pounds. The veal industry primarily utilizes male dairy calves. For dairy cows to continue milk production, they must give birth; however, male dairy calves hold little to no value for dairy farmers.
Veal Escalopes
Veal escalopes, one of the leanest cuts of veal available, are sliced from the topside muscle located at the top of the leg. This cut of meat has a medium grain that adds depth to its flavor. The meat is characteristically mild, tender, and soft, almost melting upon consumption. Its flavor is delicately rich, making it an ideal choice for those who prefer subtle taste profiles.
Veal Orloff
A classic dish of French cuisine from the 19th century, Veal Orloff (also known as Veal Prince Orloff or Veau Orloff in French) was invented by French chef Urbain Dubois, who served Prince Orloff, the former Russian ambassador to France. The dish features a braised veal loin that is thinly sliced and filled with a thin layer of finely chopped mushrooms, known as duxelles, and onions, referred to as soubise. These slices are then reassembled and topped with a Mornay sauce, a type of béchamel sauce enriched with cheese, before being browned in the oven.
Veal Parmigiana
Veal Parmigiana involves breading a veal cutlet in dried breadcrumbs, frying it until crispy, topping it with marinara sauce and cheese, and finishing it in the oven. The result is a mildly beefy taste with a satisfying crunch, enveloped in a hearty tomato, mozzarella, and parmesan coating. This dish originated in Italian neighborhoods along the East Coast of America and gained popularity in restaurants and cookbooks by the 1950s. With the drop in chicken prices, the dish evolved into chicken parmigiana.
Veal Piccata
Veal Piccata is a simple yet delightful dish that requires only a few ingredients. In Italian cuisine, ‘piccata’ refers to the preparation method of the meat, typically involving slicing, flour-dredging, sautéing, and serving in a sauce. The term ‘piccata’ translates to ‘larded’ in English and seems to be derived from the French word ‘pique’, which means ‘sharp’. When applied to cooking, it implies that the meat or fish is sliced and sautéed in a sauce containing lemon, butter, and spices.
Veal Stroganoff
Veal stroganoff is a hearty meal made with a sour cream gravy. It often contains mushrooms and is served with egg pasta or even mashed potato. Other versions of this dish include beef and chicken stroganoff, but the veal pairs exceptionally well with the tangy, creamy sauce.
Vegemite
Vegemite, a thick, dark brown Australian food spread, is made from leftover brewers’ yeast extract along with a variety of vegetable and spice additives. Developed by Cyril Callister in Melbourne, Victoria, in 1922, Vegemite first hit the stores on 25 October 1923. Its flavor profile is complex, profoundly savory, and rich in umami, almost resembling a meaty flavor like demi-glace or rich stock. Essentially, Vegemite is a highly condensed flavor, akin to a bouillon paste, characterized by its extreme saltiness and savory taste.
Vegeta
Vegeta is a popular seasoning used in many Eastern European and Croatian cuisines. Vegeta is made with dried vegetables, salt, sugar, spices, monosodium glutamate (MSG), potassium chloride, and disodium 5’ribonucleotide. It also contains preservatives to extend its shelf life. This seasoning is often added to dishes such as soups to enhance flavor. Many vegetarians enjoy using it in their cooking due to its vegetable content and lack of animal-derived ingredients.
Vegetable Jalfrezi
Vegetable Jalfrezi is a popular Indian dish served in restaurant-style. It combines a medley of mixed vegetables, spices, and herbs, resulting in a delightful stir-fried dish. This versatile recipe can be enjoyed with a variety of accompaniments such as plain or flavored rice, Chapati, roti, Naan, noodles, or even Fried Rice. The classic preparation of Jalfrezi involves sautéing green peppers, onions, and tomatoes, along with the addition of flavorful spices like paprika and coriander. The vegetables or meat are then stir-fried in this fragrant blend. To balance out its robust flavors, Jalfrezi is often served with pulao.
Vegetable Lasagna
A delightful medley of big, thick pasta noodles, robust marinara sauce, a variety of vegetables, and generous amounts of cheese make up the heartwarming dish that is vegetable lasagna. The term lasagne or lasagna has roots in Ancient Greece, derived from the word “laganon”, which referred to the first form of pasta – flat sheets of pasta dough cut into thin strips. The modern-day lasagna is a testament to this age-old culinary tradition.
Vegetable Quiche
A savory delight, vegetable quiche is essentially an egg custard baked in a flaky pie crust shell, although a crustless version can also be prepared. The base of quiche filling comprises milk, cream, and eggs, while the add-ins can vary, including meats, seafood, cheese, spices, and of course, vegetables. It’s a versatile dish that can be customized according to preference.
Vegetable Shortening
Shortening refers to a solid fat used in baking to create crumbly pastries and other food items. Its origins can be traced back to the 18th century, predating the invention of modern vegetable shortening that can be stored for extended periods. In earlier times, lard was the principal ingredient employed to achieve the desired dough consistency. The term “shortening” stems from its ability to impart a crumbly texture to the final product, resembling the effect of shorter fibers. By preventing the formation of cross-links between gluten molecules, solid fat prevents the dough from becoming elastic and enables it to be shaped into shorter pieces. Shortening finds application in pastries like cake, where a non-elastic texture is desired.
Vegetable Soup
Dating back to ancient history, Vegetable Soup is a widespread dish prepared primarily using vegetables and leafy greens. In contemporary times, it has become a mass-produced food product. Nutritionally, vegetable-based soups are an excellent choice as they offer a high nutrient density with a low energy density, meaning they provide numerous key nutrients including vitamins and minerals for relatively few calories.
Veggie Burger
A healthier alternative to traditional burgers, many veggie burgers are prepared using vegetables, whole grains, and legumes like beans or lentils. These ingredients not only make the burgers delicious but also provide fiber and a variety of vitamins and minerals. Packaged veggie burgers can also form part of a balanced diet.
Veggie Pizza
A classic appetizer loved by many, Veggie Pizza combines a buttery crescent roll crust with a cream cheese topping and crisp, fresh veggies. It’s a delightful blend of textures and flavors that make for a delicious treat.
Velveeta
Velveeta is a brand name for a processed cheese product similar to American cheese. Invented in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York, The Velveeta Cheese Company became a separate entity in 1923. By 1925, it offered two varieties – Swiss and American. Kraft Foods Inc. purchased the company in 1927. Velveeta is a shelf-stable cheese product comprising substances like whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture. It’s known for its smooth consistency, mild taste, and vivid orange hue.
Velvet Apple
The Velvet Apple, scientifically known as Diospyros blancoi (synonym Diospyros discolor), is a species of the genus Diospyros which encompasses ebony trees and persimmons. The tree yields an edible fruit that is enveloped in a fine, velvety, reddish-brown fur-like covering. This unique fruit is not only delicious but also highly nutritious, packed with calcium, potassium, vitamins A, C, and B-complex, iron, dietary fiber, and some protein.
Velvet Beans
In various parts of the world, including Asia, America, Africa, and the Pacific Islands, the Velvet Bean is a traditional food source for certain ethnic groups. The bean’s pods are consumed as a vegetable, while its tender leaves serve as fodder for animals. Moreover, the seeds of the velvet bean have been found to lower blood glucose levels and are used in concoctions for treating ailments such as fever and dysentery.
Velvet Cake (Red)
Red Velvet Cake is a distinctive layer cake that traditionally boasts a red or crimson color. This coloration is naturally derived from non-Dutched, anthocyanin-rich cocoa, rather than artificial food coloring. Due to the use of cocoa powder instead of chocolate, the cake has a more nuanced chocolate flavor, placing it somewhere between a vanilla/white cake and a chocolate cake on the cocoa flavor spectrum.
Velvet Crabs
The Velvet Swimming Crab is aptly named for its body covered in short hairs that resemble velvet. Equipped with rear legs shaped like paddles, these crabs are skilled swimmers. Their meat is considered a delicacy, prized for its sweet taste, satisfying texture, and beautiful white color.
Velvet Pioppini
The Velvet Pioppini, or Agrocybe aegerita, is a mushroom variety popular in Italy’s Campania Region. Known for their long, thin stems and flat, silky caps, these mushrooms grow primarily on Poplar trees. They boast a mild, nutty flavor that is subtly sweet, floral, and peppery. When incorporated into pasta dishes, Velvet Pioppini mushrooms add a savory, meaty, and earthy element.
Velvet Shrimp (Blue)
The Blue Velvet Shrimp, a selectively bred variant of Neocaridina shrimp known for its striking blue coloration, is gaining popularity among Dwarf Shrimp enthusiasts worldwide. This species is a morph of the red cherry shrimp (Neocaridina davidi), native to India and Taiwan. However, the blue velvet shrimp does not occur naturally in the wild.
Velvet Tamarind
Velvet Tamarind, scientifically known as Dialium guineense, is a tall tropical tree that bears small, grape-sized fruits with hard, inedible brown shells. The fruit’s flesh is loved for its uniquely refreshing sour taste, attributed to tartaric acid which also acts as an antioxidant. Like other tamarind varieties, the Nigerian black velvet tamarind shares this sour flavor profile.
Venison
Originally, the term venison referred to the meat of any game animal. However, in modern usage, it primarily denotes the meat of deer, or in South Africa, antelope. Venison encompasses any edible part of the animal, including internal organs. Similar to other meats like beef or pork, venison is divided into specific cuts such as roast, sirloin, and ribs.+
Venison Jerky
Venison Jerky is a delicacy created by air-drying and salting venison, which is then aged for two or three months until it hardens and turns a dark red, almost purple color. It’s typically made from the loin, resulting in a lean and tender product with a sweet, musty aroma. The end product is a high-quality, tender deer jerky that boasts rich flavors and a delicate texture. Free-range venison offers exceptional nutritional benefits, containing more protein and less fat than other red meats, along with a plethora of vitamins and minerals.
Venison Sausages
Venison Sausages are unique culinary offerings made from prime venison mince, with a small proportion of rusk added as part of the seasoning mix. These sausages retain the texture of traditional pork sausages while offering an exotic taste of the wild.
Venison Stew
Venison stew is a hearty dish consisting of small chunks of venison roast and root vegetables like onions, carrots, and potatoes. These ingredients are slow-cooked in a sauce of red wine and broth, creating a gravy-like consistency. The result is a dish similar to soup but thicker, creamier, and more substantial.
Vermicelli
Vermicelli, translating to “little worms” in English, is a long, thin pasta. In Italy, vermicelli is thicker than spaghetti, but in the USA, it is thinner. This pasta, which originated in Campania, Italy, comprises durum wheat semolina and water (and sometimes eggs), which are mixed to form a pasta dough. This dough is then pressed through a die to create long strands.
Vermicelli Rice Noodles
In Southeast Asia, rice vermicelli refers to long, thin, white noodles with rounded edges made from rice flour and water. These noodles readily absorb flavors from sauces, soups, and seasonings. Available in both fresh and dried forms, the dried variety needs rehydration before consumption. Vermicelli rice noodles are a versatile, healthy, and tasty addition to various dishes.
Vermicelli Pudding
Vermicelli pudding is a creamy dessert made with finely roasted vermicelli simmered in sweet milk and flavored with cardamom powder. This popular festive treat in India and Pakistan often includes ghee-fried nuts and saffron to enhance its flavors, especially during celebratory occasions.
Vermont Cheddar Cheese
Vermont Cheddar Cheese, made with milk sourced from regional family farms and free from rBST treatment, boasts a pleasantly mild, rich flavor and smooth, creamy texture. Aged for three months, this cheese offers a classic Cheddar taste that has won it awards worldwide. Its creamy texture and rich buttery tang make it an excellent pairing with sweet and tart fruits like apples and pears, a perfect melt-in sauce and dips, or the centerpiece of a cheese and crackers platter.
Vermouth Clams
Vermouth, with its robust flavors, can substitute white wine in cooking. However, due to its stronger taste, it’s advisable to use less vermouth to prevent overpowering the dish. Vermouth adds a unique flavor profile to clams, bringing out the sweetness of the clams while providing a slightly tart flavor. This dish is perfect for entertaining or as an appetizer, and can even be served as the main course.
Vestal Potato Vodka
Vestal Blended Potato Vodka comes from Innovator, Asterix, and Russet Burbank potato varieties. The potatoes undergo a single distillation and aren’t filtered, allowing the robust flavors to shine through in the final spirit.
Vichy Carrots
Vichy carrots are a delightful dish where the veggies are simmered in water with a touch of sugar, resulting in a glossy glaze. Traditionally, the exceptional taste of this dish originated from the superb spring water found in Vichy, a charming spa town nestled in central France.
Vichyssoise
Vichyssoise is a luxurious soup composed of leeks, potatoes, onions, and cream that is traditionally served chilled. The soup is typically garnished with finely chopped chives for a pop of color and added flavor. This delightful dish is the creation of Louis Diat, a French chef who originated the recipe while working at the Ritz-Carlton Hotel in New York during the early 20th century.
Victoria Plums
The Victoria Plum tree yields large, sweet, and juicy fruits that are a delight to eat straight from the tree. Besides being enjoyed fresh, these plums are also excellent for making jam and can be incorporated into a variety of recipes. The Victoria Plum, characterized by its pink skin with blue undertones and yellow flesh, was introduced in the 19th century and named after Queen Victoria. It is the most popular and best-selling plum variant in the UK, known for its attractive oval shape and bright red color at harvest time.
Victoria Sponge
The classic Victoria Sponge Cake, named after Queen Victoria, consists of two fluffy sponge cakes filled with cream and jam and topped with a dusting of sugar. This simple yet delicious cake is an iconic symbol of British baking. The three key elements of this beloved dessert are the airy sponge, smooth vanilla-infused buttercream, and mouth-watering strawberry jam. Despite its simplicity, the Victoria Sponge Cake offers an irresistible taste that will keep you coming back for more.
Victory Pie
A victory pie is a Korean packaged sweet treat comprising of two layers of pastry filled with jam. It is a classic sweet snack, enjoyed by adults and children alike. Its distinctively sweet taste is nostalgically remembered by many who grew up enjoying it as part of their childhood.
Vidalia Onion
The Vidalia onion, a type of sweet onion, is known for its mild flavor, unique flat shape, and high sugar content. Its sweetness can be attributed to the soil of Vidalia, Georgia, which contains less sulfur than typical soils, resulting in an onion that is more sweet than pungent.
Vienna Sausage
A Vienna sausage is a slender, parboiled sausage traditionally made from a blend of pork and beef encased in sheep’s intestine, followed by a low-temperature smoking process. Despite its name, this type of sausage is typically referred to as a Frankfurter Würstl in Austria. Vienna sausages are known for their soft texture and mild flavor, which can be enhanced with condiments like BBQ sauce or incorporated into dishes like arroz con salchichas.
Vietnamese Banh Mi
In Vietnamese cuisine, the Banh Mi is more than just bread; it’s a short baguette with a thin, crisp crust and a soft, airy interior that serves as a vessel for a variety of savory fillings. This sandwich, often filled with meats, vegetables, and sauces, is a staple food in Vietnam. The classic Banh Mi includes a French-inspired baguette, proteins such as Vietnamese ham or steamed pork roll, and vegetables like cucumber, pickled carrot, and daikon.
Vietnamese Fried Spring Rolls
In Vietnamese cuisine, fried spring rolls are a beloved staple. These rolls are made with thin, delicate spring roll wrappers that encase a flavorful mix of pork, shrimp, rice vermicelli noodles, and vegetables. The result is a deliciously crispy and savory appetizer or snack that is a perfect snack on its own, or chopped up and added into cold noodle dishes or soups.
Vietnamese Pho
Pho, a popular dish in Vietnam, is a rich soup comprised of broth, rice noodles (bánh phở), herbs, and meat, usually beef or chicken. Originating in the city of Nam Định, this dish has become a national favorite, enjoyed in homes, street stalls, and restaurants across the country. A bowl of Pho typically includes bone broth, rice noodles, thinly sliced meat, and a variety of garnishes like bean sprouts, fresh herbs, limes, and chiles. Despite its uncertain origins, there’s no doubt that Pho has become an integral part of Vietnamese culinary identity.
Vietnamese Salad Rolls
Gỏi cuốn, also known as salad rolls, summer rolls, fresh spring rolls, or rice paper rolls, are a traditional Vietnamese dish. They typically consist of pork, prawns, vegetables, bún (rice vermicelli), and other ingredients all delicately wrapped in Vietnamese bánh tráng, commonly referred to as rice paper or cold roll. Unlike many other spring roll dishes believed to have originated from China, Vietnamese gỏi cuốn is an original creation of the country, showcasing the unique use of bánh tráng.
Viennetta
Viennetta is a classic dessert ice cream known for its unique combination of soft ice cream and crisp layers of chocolate. Each bite reveals a wave of creamy ice cream flowing over multiple layers of rich chocolate, making Viennetta a family favorite. If you grew up in the 90s, you may remember one of these sitting in the freezer for when your parents had a dinner party and wanted to impress!
Vindaloo
Vindaloo, also known as Vindalho, is an intensely hot and spicy Indian curry dish that originated in Goa. It is derived from the Portuguese dish carne de vinha d’alhos and has gained global recognition as a popular item on curry house and Indian restaurant menus in its British Indian form. While the classic recipe typically uses pork, there are variations of Vindaloo that incorporate beef, mutton, prawns, chicken, lamb, vegetables, and tofu.
Vine Leaf Dolma
Dolmades, or Dolmathes, are Greek dishes made with cabbage or vine/grape leaves. These leaves are filled with a delicious mixture of rice, herbs, and seasonings, shaped into small rolls, and boiled until tender. Some dolmades recipes also incorporate minced meat, such as beef and pork, into the stuffing mix.
Vine Leaves
Vine leaves, specifically grape leaves from the grapevine plant, are used in numerous cultural cuisines. They can be found fresh or preserved in jars or cans. Often, they’re rolled or stuffed with meat and rice mixtures to create dolma (or sarma), a dish popular in the Mediterranean, Balkans, and Middle East. Vine leaves can also be chopped and added to soups for a savory flavor boost.
Vine Tomato
Vine tomatoes are a variety of tomato characterized by small fruits that grow in long panicles. Known for their robust aroma, vine tomatoes are often enjoyed as a quick, healthy snack between meals.
Vinegar Pie
Vinegar Pie is a simple, old-fashioned dessert that has stood the test of time. Its unique flavor comes from a hint of vinegar, and it’s traditionally topped with whipped cream and a sprinkle of nutmeg for an added touch of indulgence.
Violet Artichokes
Petit Violet artichokes are easy to identify by their elongated, conical shape and distinctive green and purple color. These small artichokes can be enjoyed cooked or raw, and their heart contains no hairy choke. Sold individually or in bunches of five heads called ‘poivrade’, these artichokes are cultivated entirely by hand.
Violet Cauliflower
Belonging to the Brassicaceae family, the Violet Cauliflower, botanically known as Brassica oleracea var. botrytis, is a cool-season hybrid variety that stands out for its vibrant color. This unique cultivar owes its existence to years of meticulous crossbreeding between heirloom varieties and naturally occurring mutations found in fields. Beyond its aesthetic appeal, the purple cauliflower also offers health benefits. It’s an outstanding source of vitamin C, which bolsters the immune system, and is rich in anthocyanins – a type of flavonoid with antioxidant-like properties that shield cells from environmental stressors.
Violet Mustard
Hailing from Southern France, Moutarde Violette is a striking mustard variant recognized for its deep violet hue. The flavor profile of this mustard is an intriguing blend of spicy whole black mustard seeds and the sweetness of reduced grape must, which is the juice of freshly pressed wine grapes. The mustard seeds themselves impart a strong, pungent, and slightly bitter taste, while the overall flavor spectrum of mustard condiments can vary from sweet to spicy. Frequently paired with meats, vegetables, and cheeses, mustard is a popular condiment for sandwiches, hamburgers, and hot dogs.
Virgin Olive Oil
The term “virgin” in virgin olive oil signifies that the oil extraction process involved only pressing the olives without resorting to heat or chemicals, ensuring the oil remains pure and unrefined. Virgin olive oils are known for their high polyphenol content – antioxidants associated with better health. Extra virgin olive oil, renowned for its robust flavor, versatility, and health benefits, is a kitchen staple. Whether used for roasting, frying, baking, or sautéing, it’s packed with antioxidants and heart-healthy fats.
Visne Receli
Visne reçeli, a Turkish sour cherry jam, is a prominent feature among organic breakfast food products. Prepared using organic methods, it’s available throughout Turkey and is often enjoyed as part of a traditional Turkish breakfast.
Vispipuuro
Vispipuuro, primarily consumed as a breakfast dish for children and occasionally as a dessert, is popular in Finland, Norway, Sweden, and Estonia. The staple ingredients typically include semolina, berries, and sugar or another sweetener. In Sweden, the preparation involves adding lingonberry cordial to water before cooking the semolina. To achieve a smooth texture, any bits of berries are strained out before semolina is added. Once cooled, the porridge undergoes vigorous whipping until it achieves a light, mousse-like consistency.
Vla
Vla, traditionally made with eggs, sugar, and fresh milk, is a popular Dutch dessert. Some industrial producers now use cornstarch as a substitute for eggs. Vla comes in a variety of flavors, including vanilla, chocolate, caramel, banana, orange, and apple, with vanilla being the most popular. Originally sold in glass bottles, vla’s consistency made it difficult to extract completely, leading to the invention of a special bottle scraper. Despite vla now being commonly sold in cartons, these scrapers remain a fixture in Dutch kitchens.
Vlaai
The Limburgse vlaai is a pastry composed of dough and a filling. It’s traditionally associated with the provinces of Limburg in both the Netherlands and Belgium, as well as certain German regions near the border. Vlaai is often enjoyed on special occasions and significant life events, especially in the Dutch province of Limburg, where it’s a staple at birthdays and funerals. For funerals, the vlaai is typically prepared with black plum.
Voavanga Fruit
The Voavanga Fruit, scientifically known as Vangueria madagascariensis, is a species of flowering plant in the Rubiaceae family. Native to Africa, this plant produces an edible fruit, often referred to as Spanish-tamarind or tamarind-of-the-Indies. The tamarind fruit is rich in nutrients and fiber, boasting potential antioxidant, anti-fungal, anti-bacterial, and anti-viral properties. Globally, it’s used in various culinary applications.
Vobla
Vobla is a type of dried fish commonly consumed as a snack, usually paired with beer. Found in the Caspian Sea, Vobla is valued for its affordability and unique flavor profile. Typically, Vobla is served on a newspaper spread where its skin and scales are carefully peeled off, and the meat is then hand-shredded into bite-sized pieces.
Vodka
Vodka is a clear distilled alcoholic beverage with origins in Poland, Russia, and Sweden. Its primary components are water and ethanol, occasionally mixed with impurities and flavorings for variety. Traditionally, vodka is made by distilling liquid from fermented cereal grains or potatoes – a technique introduced in Europe in the 1700s. Contemporary brands may use bases like corn, sugar cane, fruits, honey, or maple sap.
Vodka Martini
A martini is an iconic cocktail composed of gin and vermouth, typically garnished with an olive or lemon twist. A popular variation on this classic drink is the vodka martini, which substitutes vodka for gin. Despite this change, the cocktail maintains its status as one of the most well-known mixed alcoholic beverages.
Vodka Martini (Dirty)
A dirty vodka martini introduces olive brine from a jar of cocktail olives into the mix, hence the term ‘dirty.’ The addition of this ingredient, along with the standard olive garnish, creates a distinct flavor profile. Depending on personal preference, one can request an ‘extra dirty’ or ‘filthy’ martini, which includes more olive brine.
Vogafjós Geysir Bread
Geysir bread is a type of black bread baked underground using geothermal energy, at Vogafjos cafe in the geothermal area of Lake Myvatn, northern Iceland. The bread dough is placed in a hot spring, and is cooked in the natural heat of the geothermal steam. The bread has a unique flavor and texture, as it is baked with local herbs and spices that give it an extra special taste. It’s perfect for dunking into Icelandic stews or dipping into cheese spreads.
Volaille de Bresse
The American Bresse, pronounced “bress,” is a highly coveted meat breed. Originating in France, this unique dual-purpose chicken breed is raised under stringent protocols to produce tender, marbled breast meat.
Vol-au-vent
A vol-au-vent is a type of pastry made by cutting two circles in puff pastry, creating a hole in one, and stacking the ring-shaped piece atop the disc-shaped piece. After baking, the pastry is filled with a variety of savory or sweet fillings. In France, it’s often served as an appetizer or snack, typically filled with chicken or fish.
Volcano Roll
Volcano sushi rolls are a specialty of Japanese cuisine. They’re composed of seafood – such as imitation crab, shrimp, or tuna – cucumber, nori (seaweed), and sushi rice. The roll is then topped with a spicy, creamy crab salad, giving it the appearance of a volcano.
Volpi Coppa
Coppa, also known as dry-cured capicolla, is a boneless pork shoulder seasoned by hand with spices and then dry-cured over several months. Similar in texture to prosciutto, coppa should be sliced thinly to fully appreciate its tenderness and rich, earthy flavor.
Volpi Salami
Volpi Genoa Salami, named after the famous ancient port, is made from extra lean pork and gently seasoned with natural spices. This variety of salami, noted for its classic garlic taste, is stuffed into natural casings and slowly air-dried. Volpi Genoa Salami is a versatile ingredient that adds flavor to salads, sandwiches, and snacks.
Vollkornbrot
Vollkornbrot, a traditional German bread, is renowned for its hearty and rustic texture. Its unique flavor profile stems from the combination of whole einkorn berries and ground einkorn flour. Whether you prefer to grind your grains at home or purchase pre-ground flour, one thing is certain: this authentic German bread will delight your palate with its robust and earthy taste.
Vori Vori
Originating from Paraguay, Vori Vori is a vibrant yellow soup that incorporates small balls of cornflour and cheese into its recipe. The dish’s roots can be traced back to the Cario-Guarani and Sephardic cultures, drawing inspiration from the Matza balls traditionally served during Passover. However, Vori Vori replaces the wheat semolina commonly used in Matza balls with Cario cornflour, resulting in a unique and traditional Paraguayan dish.
Vori Vori de Pollo
Vori Vori de Pollo is another classic Paraguayan dish, characterized by its chicken soup base packed with masa flour dumplings and queso paraguayo. This soup is also loaded with an array of vegetables, including pumpkin, carrots, tomatoes, green peppers, onions, and green onions. The chicken used in this dish is bone-in, which infuses the soup with additional flavor. Ideal for cold months, Vori Vori de Pollo is a comforting dish that often tastes even better as leftovers the next day.
Vorschmack
Vorschmack, also known as forshmak, is a traditional dish originating from Eastern Europe. It is made by combining minced fish or meat with savory flavors. This culinary delight is particularly popular in Ashkenazi Jewish and Finnish cuisine, while variations can also be found in Ukrainian, Polish, and Russian culinary traditions.
Vortex Doughnuts
Vortex Doughnuts in North Carolina prides itself on serving doughnuts that are “tasty, local, and twisted,” as per their motto. Their creative bakers whip up innovative glaze flavors, such as lavender-Earl Grey and juniper-honey, alongside timeless favorites like chocolate, raspberry, and coconut.
Vrat Ka Khana
Discover a quick and effortless breakfast or snack recipe, specifically designed for fasting. This dish is crafted with sabudana, also known as sago pearls, and offers a perfect blend of flavors and textures.
Vratsa Kashkaval
Kashkaval is a versatile cheese made from cow’s milk, sheep’s milk, or a combination of both. In countries like Albania, Bulgaria, Kosovo, North Macedonia, Romania, and Serbia, the term “kashkaval” often refers to all yellow cheeses, or sometimes any cheese other than sirene. When perusing English-language menus in Bulgaria, you’ll find kashkaval translated as “yellow cheese,” while sirene is typically referred to as “white cheese” or simply “cheese.”
Vrbanja Cheese
Vrbanja cheese is a type of ewe’s-milk cheese native to specific regions of Croatia. It is made from the milk of a local breed of sheep, and is made in the Vrbanja region, which gives it its name. The cheese has a mild flavor with some sharpness, and it is usually eaten as an appetizer or snack. It can also be served as part of a salad or used to top pizzas or pastries.
Vruchtenbrood
Fruitbread, known as vruchtenbrood in Dutch, is a type of bread that incorporates various fruits. There is a wide range of fruit bread available, each with its own unique composition and preparation methods. Depending on the recipe, fruit bread can resemble either white bread or cake, and there are even whole wheat variations. Some common fruits used in fruit bread include white and blue raisins, currants, dates, figs, apples, quince, apricots, cherries, and cranberries. Other ingredients, such as walnuts, hazelnuts, vanilla, cardamom, and cookie spices are often added to enhance the flavor.
Vruchtenhagel
Fruit Sprinkles (Vruchtenhagel) are delectable crunchy sprinkles with a fruity flavor. They are a delightful addition to bread, ice cream, yogurt, cakes, and pastries.
Vuccia Bread (Pane Vuccia)
A type of bread from the Salento region of Italy, Vuccia bread is made with a combination of durum wheat, fragrant herbs, and olives. The dough is hand-kneaded for several hours until it reaches the desired consistency. It is then left to rise before being baked in wood-fired ovens. Numerous variations of regional bread exist in Italy, such as the similar-sounding Puccia bread.
Vushka
Vushka are delicious dumplings filled with a savory mixture of mushrooms and onions, resembling the shape of tortellini or tiny ears. They are very popular in Ukraine, and are often eaten with a dollop of sour cream, fried onions, and freshly minced dill. They are also often served as part of soups or salads.
Vürtsikilu
This fish is native to Estonia. European sprat or Baltic herring, also called brisling or skipper, is a small sea fish. Centuries ago, Estonians started preserving it with salt. A unique blend of exotic spices is used.
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