Xu Hướng 12/2023 # Noodle Sauce Importers And Buyers List In Vietnam # Top 14 Xem Nhiều

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List of

Noodle Sauce Importers

in Vietnam

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Chungwoofood sauce (main ingredient, salt, monosodium glutamate, pepper, chili, garlic, fruit juice and some other spices) sauce for soba noodles .1.05kg / bottle.�date (yy / mm / dd) .2023_08_19

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Jjawang big bowl noodle-jjawang noodles mixed with big soy sauce jjawang -105g x 16 x 1 / ctn, new 100%.�announcement: 44 / nongshim / 2023.�nsx: march 17, 20, hsd: september 19, 20

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Japanese sauce noodles – yakisoba broth (1 liter / bottle x 12 bottles / carton).�hsd: august 9, 2023 new products 100%

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OTTOGI VIET NAM CO., LTD   Importer of Vietnam

Noodles with black sauce (jin jjajang ramen), 135g x 30 packs x 720 carton.�date of manufacture: february 25, 2023.�expiry date: october 24, 2023.�packed in sealed, ottogi brands.�new 100%.

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Shogun soy sauce snack (shogun noodle – soy sauce flavor) 16g / pack, 30packs / box, 6boxes / carton, (1 unk = 1 barrel), nsx: 02/2023, hsx: 02/2023, manufacturer pt .�rusindo prima food industri, brand new, 100%

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Cj tide i&g (salt of nucleic acid), used in instant noodles, granules, fish sauce, sx 03.2023, sd: 03.2023, brand new 100%.�enterprises using internal manufacturing companies do not consume domestically.

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Sai Gon chúng tôi Distribution Company Limited   Importer of Vietnam

Samyang noodles with olive oil sauce (40 packs x 140 grams / carton) production date: february 29, 2023 – expiry date: february 28, 2023 – samyang olive oil 140g – 100% new.

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Dong Hung Development Integration One Member Company Limited   Importer of Vietnam

Topvalu soy sauce – topvalu soy sauce flavor noodle (77g / cup x 12 glasses / carton).�hsd: august 4, 2023

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AEON TOPVALU VIETNAM CO., LTD   Importer of Vietnam

Soy sauce instant noodles – tv soysauce noodle (96gx5 packs) / pack.�brand name: topvalu.�code: 4549741020367. 100% new goods

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Myojo ramen noodles with soy sauce flavor 97gx5pack (myojo soy sauce ramen noodle 5pcs), instant, brand: myojo foods, 6 lots / carton, hsd 12/10/2023

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You’ve searched for active noodle sauce buyers and importers in Vietnam. The import and export companies listed above are derived from Customs & Bill of Lading records. Subscribe with us to get All Vietnam importers database along with their noodle sauce import shipment details. This is not Just a foreign importer directory; it’s actual shipment database records done by companies. Our data will help you to expand your business by getting new buyers.

Fish Sauce: Vietnam’S First Love

At every Vietnamese meal, one small bowl takes pride of place. This bowl holds a sauce that ties together everything on the table. Salty, amber brown, and rich in flavour, there’s nothing more Vietnamese than fish sauce, or nước mắm. 

A fishy history

Historians and foodies say the first drops of nước mắm go back to the ancient Chăm people, who settled along the shoreline in Central and Southern Vietnam. Some say the Chăm introduced locals to fish sauce, while in other versions of the story Vietnamese were fermenting fish centuries before. Either way, we know that our fishing ancestors needed a way to preserve their bountiful catches. They turned to salt as a way to keep fish from spoiling over long periods of time. The results were so delicious, it’s said the best nước mắm was offered as gifts to kings and queens each year. 

Pride of Phú Quốc

These days, most fish sauce from Vietnam comes from the southern island of Phú Quốc, where cá cơm or black anchovies breed in the clear Andaman Sea. Though other seaside provinces bottle fish sauce too, Phú Quốc’s fish sauce is regarded as the best in the country. The process begins on the boat, when fishermen store each catch of black anchovies by layering it with salt. The quality of the salt is important, and top brands invest in excellent salt to flavour their fish. 

Back on land, the salted fish is transferred to large wooden barrels to begin an aging process that may last up to 12 months. The type of wood adds to the flavour of the finished product — premium wooden barrels lend deeper umami taste to the sauce. Nước mắm specialists monitor the barrels, taste the sauce, and decide when a batch is ready to be pressed. The most expensive fish sauce is drawn directly from the first press of a single vat, and is unmixed with other batches or diluted with water. 

TIP: When in Phú Quốc, request a guided tour of the Red Boat Phu Quoc barrelhouse, to see how world-class nước mắm is made the traditional way. 

Tasting notes

It would be too simple to say that fish sauce tastes fishy, or even salty. Quality blends have a briny, rounded taste that you can even sample straight from the bottle. Your mind might go to the taste of fresh fish, or to sitting on the beach. Fish sauce sometimes has a touch of sweetness, a mineral flavour, or a note of caramel – all can come naturally in well-aged presses. Good fish sauce smells strong but not stinky, and has high umami. Just a few drops is often enough to season a dish. 

Nước mắm in cooking

Travelling through Vietnam, you’ll notice nước mắm is used in countless ways. Foodies in the North like their nước mắm rich and salty, while Southerners, especially those in the Mekong Delta, love adding sugar. In the Centre, Huế locals are known for their impeccable dipping sauces made with fish sauce. Whether drizzled on stir-fried vegetables or used to braise fish and meat, nước mắm elevates everything it touches. Vietnamese are so enamoured of the taste, here you’ll even find fish sauce potato chips and fish sauce ice-cream!

TIP: When in Phu Quoc, sample an upmarket spin on the island’s famous fish sauce from the menu at Sailing Club Phu Quoc. Order the Asian duck salad with five-spice and fish sauce dressing, or the bún thịt nướng, a bowl of fresh greens, grilled pork, and rice noodles doused in a light fish sauce mixed with garlic, sugar and vinegar. 

Tips for trying nước mắm

Hot chillies, crushed garlic, pickled papaya — even the tiniest addition to nước mắm can bring about a whole new level of deliciousness. Enjoy experimenting with the varieties that you find. If you’re not sure what goes with what on the table, Vietnamese will be happy to demonstrate. Your crispy nem (fried spring rolls) will get an extra kick from nước mắm diluted with vinegar and water. You can add a teaspoon of nước mắm with chili and garlic to fishy soups, dip steamed vegetables in pure nước mắm to heighten the flavour, or dunk fresh rolls in a blend of nước mắm, sugar, and lime juice. Sharing a bowl of nước mắm with others at the table is how we come together in Vietnam. Perhaps that’s part of why we find nước mắm so delicious. 

Must-try dishes around Vietnam

Steamed rice rolls with mushroom fish sauce Bánh cuốn Phượng – 68 Hàng Cót St., Hoàn Kiếm, Hanoi 

Broken rice with sweetened fish sauce Cơm tấm Ba Ghiền – 84 Đặng Văn Ngữ St., Phú Nhuận, HCMC

Mini pancakes with meat balls in fish sauce Bánh căn xíu mại Cây Bơ – 56 Tăng Bạt Hổ St., Đà Lạt 

Huế dumplings with various types of fish sauce Bánh bèo nậm lọc Bà Đỏ – 8 Nguyễn Bỉnh Khiêm St., Huế 

Claypot fish braised in fish sauce Cá kho Ẩm Thực Lành – 44 Nguyễn Cư Trinh St., Ninh Kiều District, Cần Thơ 

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Nuoc Mam Cham Dipping Sauce Recipe From The Food Of Vietnam By Luke Nguyen


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Nuoc Cham Chicken With Noodle Salad

Step 1

Combine sugar, fish sauce, lime juice, chilli, garlic and ginger in a large jug. Stir until sugar dissolves. Reserve 1/2 cup mixture for dressing. Transfer remaining mixture to a shallow glass or ceramic dish.

Step 2

Place chicken, skin-side down, on a chopping board. Cut down either side of bone (this ensures even cooking), being careful not to cut through skin. Add to lime mixture in dish. Cover and refrigerate for 30 minutes (if time permits).

Step 3

Drizzle 2 teaspoons of oil on a barbecue hotplate. Heat over medium heat. Place chicken on barbecue, skin-side down. Cook for 20 minutes, turning and basting with any remaining marinade, until browned and cooked through.

Step 4

Meanwhile, make Noodle salad: Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Transfer to a large bowl. Using kitchen scissors, cut noodles into 5cm lengths.

Step 5

Add carrot, cucumber, mint, coriander, sprouts, reserved dressing and remaining oil. Toss gently to combine. Serve chicken with noodle salad and lime wedges.

Bún Thịt Nướng Gà (Bún Gà Nướng ) : Vermicelli Bowl : Vietnamese Noodle Bowl : Vietnamese Noodle Salad

Hi guys!

The other day I made Vietnamese vermicelli bowl, bún thịt nướng with chicken! 🙂

In Korea we enjoy variety of different types of cold noodles in summer time, such as Bibimgooksu, Nangmyeon, Memealsoba, cold udon and etc. But I never knew some other kinds like this one from Vietnamese until I came to America! It was literally falling in love at the first sigh. I already love love love any kind of cold noodles, and actually in Korean we eat spicy and tangy cold noodles with bbq meat too. Not serving together in a bowl as Vietnamese but we actually eat as a same concept though. Maybe that’s why I loved it so much, the idea of all in one bowl! lol

Because I was making with chicken this time, I wanted to try a bit different. I use basically same marinate as coconut pork, but this time I didn’t add coconut water. And Additionally I added turmeric and lemon grass. Turned out AMAZING!!!

Marinate at least 20 minutes to over night. It is just SO Yummy as it is!!!

You can grill it, broil it in the oven or pan fry it. Whatever method works best for you. I did stir fry this time. 🙂

Meanwhile, get your green ready~!! Obviously there are no rules but make sure you have plenty of herbs, such as cilantro, basil, mint, perilla and etc. Cucumber is great addition for extra crunch, green lettuces are great here too!

In a serving bowl, place greens then cooked rice vermicelli, chicken and Vietnamese pickled carrot (Đồ Chua). When I make Đồ Chua, I like to use carrot and daikon.

Finally sprinkle with roasted peanut. I like to crush peanut then roast them. so they are beautifully golden brown like so. It’s my personal preference, so you don’t have to. But unless you have peanut allergy, you’ve got to add some roasted peanut right on top, makes it SO SO delicious!!!

Serve with Vietnamese most popular dressing (dipping sauce), Nước chấm.

Pour over the sauce right on top of everythang!!!!!!! ahhhh just looking at it, makes me hungry again…

Probably make this dish VERY soon again, for sure!! 🙂

Hope you’re ready for summer with this deliciously cool vermicelli bowl!! 😀

Love you all~!!


Vietnamese Noodles With Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes! Vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated chicken  and drizzled with Nuoc Cham, the chilli garlic sauce that’s served with everything in Vietnam!

Easy enough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake them, and put out all the toppings in bowls for people to help themselves!

Vietnamese Noodles with Lemongrass Chicken

This is a recipe that has many fond memories associated with it because it’s one of my signature recipes that I make as a meal for large groups. Other than how delicious it is (and the Vietnamese lemongrass marinade really is exceptional!), here’s why it’s one of my all time favourite recipes:

it’s cheap and simple to make

can be fully prepared ahead (including the noodles and chopping the vegetables)

it’s gluten free (cater for dietary requirements)


versatile – use the same marinade for tofu, prawns/shrimp, fish, other meats

easy to serve a crowd – chicken can be cooked in large batches on the BBQ, or even baked

no assembly – lay all the components out on the table for people to help themselves

Camping, on boats, weekends away, hen’s night – these Vietnamese Noodles with Lemongrass Chicken has made an appearance at many events!

Vietnamese Lemongrass Chicken What goes in Lemongrass Chicken

Here’s what goes in the Lemongrass Chicken.

Fresh lemongrass is best here, but if you can’t find it, then lemongrass paste works very well too.

I know some people aren’t a fan of fish sauce which is quite pungent smelling in raw form! But it’s really the “secret ingredient” here, it’s got far more complex flavours than soy sauce and adds incredible depth of flavour in the chicken. And don’t worry, it doesn’t taste fishy once cooked!

This Vietnamese lemongrass marinade is truly incredible. Everybody raves about it!

Substitute for fish sauce?

If you’re allergic to fish sauce, or really can’t get your hands on it (but please try!!), then substitute the fish sauce with more soy sauce but be aware that your marinade will lack the complexity of flavour in real Vietnamese Lemongrass marinades.

Toppings and sauce

And here are the toppings for this Vietnamese Noodles bowl. Lots of fresh vegetables and herbs, and Nuoc Cham, the Vietnamese chilli garlic sauce that makes an appearance alongside everything in Vietnam (I exaggerate not!!).

Nuoc Cham is made with fish sauce, rice vinegar, sugar, garlic, chilli, sugar and lime juice. It’s got a wonderful balance of sweet/savoury and tang, and basically makes everything taste better – whether you drizzle or dunk things in it!

Feel free to switch up the fresh vegetables! Try snow peas, cabbage, capsicum/bell peppers and other crunchy fresh greens!

How to make it

The making part is very straight forward. You’ll see me cook the chicken on a grill in the video – Lemongrass Chicken is traditionally cooked over charcoal in Vietnam – but you can of course cook it on the stove or even in the oven or under the broiler!

This Vietnamese dish is healthy eating without compromise!

And one last tip – the marinated lemongrass chicken is perfect for popping in the freezer. So make a batch right now!! 🙂 – Nagi x

Watch how to make it

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Tap or hover to scale


Recipe video above. This Vietnamese lemongrass marinade is exceptional – you’ll absolutely love it! This is one of my siganture recipes – it’s as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON’T BE DAUNTED by the list of ingredients – the ingredients for the marinade and sauce are largely the same!

Ingredients Chicken and Marinade

600 – 800g / 1.2 – 1.6lb

chicken thigh fillets

, skinless and boneless or breast (or pork, beef or any seafood)


stalk lemongrass

, white part only, bruised them sliced into pieces easy to pick out later (Note 1)


garlic cloves

, finely chopped or minced



lime juice



fish sauce

(Note 2)



soy sauce

(all purpose or light, NOT dark soy)



brown sugar



vegetable oil

Nuoc Cham (Vietnamese Sauce)



fish sauce

(Note 3)



rice vinegar



white sugar





garlic cloves

, finely chopped


red birds eye chilli

, finely chopped (Note 4)



lime juice

Noodle Bowl




200 g / 7 oz

vermicelli noodles

, dried



, julienned



, julienned (optional: remove seeds)



iceberg lettuce

, finely sliced



bean sprouts

Handful of mint leaves

Handful of cilantro/coriander

Sliced red chilli

(for garnish – optional)

Lime wedges

(to serve – optional but recommended)

Instructions Lemongrass Chicken

Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)

Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).

Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total.

Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

Nuoc Cham Sauce

Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.


Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.

Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.

DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

Recipe Notes:

1. Lemongrass – to prepare, peel the tough outer layers off to reveal the softer white part on the bottom ~1/3 of the lemongrass. Bruise using the back of the knife (see video). Don’t slice too finely or finely chop, you want the pieces large enough so you can just brush them off (lemongrass is kind of tough, it has to be very finely chopped / cooked for a long time to eat).

You could sub with 1 tbsp lemongrass paste.

2. Fish sauce is a key ingredient in a lot of Asian cooking. Don’t worry, it doesn’t taste fishy when combined with other ingredients! It’s an incredible flavour enhancer that has more depth than salt or soy sauce and is very cheap to buy at supermarkets or Asian grocery stores (even better value!).

3. Chilli –This can be substituted with any spicy chilli or even chilli paste. Adjust to your taste.


Make this kid friendly by just serving the chilli on the side.

To make it GLUTEN FREE, ensure you use GF tamari.

Sub the vegetables with other vegetables of choice eg. capsicum/bell peppers, snow peas (finely sliced)

5. Freezing: Pop the chicken in the fridge as soon as it’s in the marinade. Then let it defrost in the fridge – it will marinate during this time.

6. DIY Noodle Bowl Spread: Pile all the components on a large platter or separate bowls and let guests serve themselves. That’s how I typically serve this.

7. Nutrition per serving.

Nutrition Information:




















Saturated Fat:




Polyunsaturated Fat:



















Originally published January 2023, updated October 2023 with a brand new spruced up video and new photos!

Get your Vietnamese food fix! And more of my favourite Asian Chicken marinades

All these are ideal for grilling but can also be cooked on the stove

Life of Dozer

Yes, that’s the tripod that holds my camera worth several thousand dollars…..don’t stand up Dozer!!!

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