Annatto seeds (hot dieu do) - the dark reddish-brown seed of the "lipstick plant" is commonly used as a coloring agent. Usually seeds are fried in oil to extract a pale orange color, then discarded. Commonly available where Caribbean foods are sold.

Bamboo Shoots (mang) - fresh, vinegared or dried (the most delicious), bamboo shoots are eaten frequently in VietNam. Fresh shoots, which have a savory sweetness and crunchiness, should be peeled and boiled for about 30 minutes before using. Dried shoots should be soaked and boiled. Although it is difficult to find fresh shoots in the West, canned bamboo is readily available.

Chilies (ot) - many red varieties are used. Whether sliced or finely chopped, the seeds are usually removed. Dried red chilies, whole or flakes, are good substitutes.

Banana Leaves (la chuoi) - these are used primarily for wrapping cakes, sausages and pates. They preserve moisture, and impart a light green color and a mild flavor

Lemongrass (xa) - also known as citromella, this intensely fragrant grass is used to impart a lemony flavor. The lower part of the stem is the edible portion. Discard the outer leaves until you reach the inner core, which should be moist and tender. When using the stalk, bruise it before cooking and discard before serving. Lemongrass is readily available fresh and frozen in many places.

Chinese sausages (lap xuong) - these thin, sweet pork sausages are readily available in many countries, and a common sight on any food cart in Vietnam

Daikon Radish (cu cai trang) - resembles a large, white carrot. Also known to the Chinese as lobak.

Lotus (sen) - the graceful lotus bloom, often protruding from dense mud, is the symbol of purity. The tumescent root is used as a vergetable. Its seeds are used fresh (for sweet soup or che), or dried (in stews). the stem is stir-fried with pork or shrimp, and is also used fresh in salads.

Rice Paper (banh trang) - made from a batter of rice flour, water and salt, the paper is steamed and dried in the sun on bamboo racks, which leaves a crosshatched imprint. Used to warp a wide variety of rolls, the paper must be moisterned with a wet cloth before using, to allow greater flexibility. Available in many Asian food markets.