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When you hear "cinnamon," you may well picture Ceylon (Sri Lanka). But much of the cinnamon now used in supermarkets, baking-supply stores, and coffee shops is in fact Vietnamese "cassia." Vietnam is one of the world's leading cinnamon exporters, and its aroma...

The seasonings are what define those signature flavors of Vietnamese dishes like pho, fresh spring rolls, and banh mi. Built around nuoc mam, a fish sauce made by fermenting fish, the range is wide—fermented pastes, spicy chili sauces, even dipping salt. Many are similar in name and use, so quite a few people are unsure which to choose...

Rice paper, familiar as the wrapper for fresh spring rolls. Lately, beyond just rehydrating and rolling it, home variations are spreading—grilling it okonomiyaki-style or topping it with cheese for a pizza-like dish. Because it is made from rice, it is also chosen by those who want to avoid gluten, and it has become a thoroughly familiar ingredient...

When it comes to Vietnamese food, pho is the first name that comes up. A bowl of flat noodles made from rice flour, savored in a clear broth rich with beef or chicken stock, has become thoroughly familiar in Japan as well. Light and easy to eat, it can be adjusted to your own taste with the herbs and lime on the table...

Much of the shrimp on Japanese tables is in fact from Vietnam. Vietnam is one of the world's leading shrimp-farming and exporting countries, with large volumes of shrimp raised mainly in the Mekong Delta. Plump black tiger and whiteleg shrimp are delivered to Japan as frozen shrimp and feature in all kinds of cooking...

The country that produces and exports the most pepper in the world is, in fact, Vietnam. From black pepper, essential to cooking, to the clustered "fresh pepper" that is rare in Japan and the refreshing "lime salt-and-pepper," a rich food culture around pepper is firmly rooted here. Fragrant Vietnamese...

Vietnam is one of the world's leading rice-producing and exporting countries. Rice growing thrives mainly in the vast Mekong Delta, and a wide range is produced—from long, slender indica rice to the aromatic "ST25" rice voted the world's best, to Japonica rice for the Japanese market. Lately, at Japan's Gyomu Super and the like...

Nuoc mam is a fish sauce essential to Vietnamese cooking. An amber-colored, umami-rich seasoning made by salting anchovies and fermenting them for a long period, it is used widely—from dipping sauces for pho and fresh spring rolls to a secret flavor note in stir-fries. It resembles Thailand's nam pla, but its taste...

When it comes to teas that represent Vietnam, there is lotus tea, wrapped in the scent of the lotus. A premium tea made by transferring the elegant fragrance of lotus flowers into green tea, it has been used locally for hospitality and gifts. Characterized by a pure fragrance that softly rises, it is popular as a souvenir as well...

The avocado, called the "butter of the forest" for its rich, creamy flesh. In Japan it is enjoyed as a savory dish, such as in salads or dressed with soy sauce, but in Vietnam it is a little different. The standard is to enjoy it as a sweet smoothie or dessert with added sugar or condensed milk, and avocado coffee...