V is not a commonly used letter in English! Fortunately, thanks to centuries of global expansion, English speakers are familiar with plenty of foods starting with the letter V. There are some delicious foods that start with V, including vindaloo and victoria sponge. Maybe you could have a V-themed dinner on May 5 (the Roman numeral for 5 is “V”) with a few of the foods below!
Often described as halfway between wine and gin, vermouth is a very popular summer drink. Vermouth is a wine fortified with another alcohol (often a raw spirit) or and flavored with botanicals, just like gin. The martini is probably the most famous gin cocktail. Enjoy it over ice or neat.
Venison is meat from a deer. While elk and antelope meat can also be referred to as venison, if you see venison on a menu it’s almost definitely referring to deer. Venison is similar to beef, but significantly leaner. Because venison is often wild-caught, it can have a gamier flavor than beef.
Vindaloo, originating in India, is a takeaway staple! Vindaloo has caramelized onions, curry paste, coconut milk, vinegar, ginger, garlic, chickpeas, lentils, and a delicate combination of spices. Garam masala and turmeric are the most common, but it’s common to encounter paprika too.
Victoria sponge is a soft, light sponge cake served with some combination of jam, fruit, and cream. It’s a classic British teacake associated with summertime in the English countryside. Victoria sponge was named for Queen Victoria, who reportedly ate a slice of this delicious cake every day.
These English plums come into season in the fall every year. They’re small, sweet, and decadent, making them perfect to eat raw, or turned into a jam. Because their flesh is vibrant yellow, for your plum jam to have the iconic purple plum color, make sure to include the plum skin.
You might also know the Vienna sausage as the Frankfurter! Vienna sausage is made from a smoked mixture of pork and beef. You’ve probably encountered the Vienna sausage on a hot dog, but they commonly eat it with mustard in German and Austrian beer halls.
Vinegar, interestingly, is made from alcohol, although it is not alcoholic. Small amounts of vinegar are great for adding flavor to sauces, sprinkling over fish and chips, or on a salad. The acidity that makes vinegar a flavor enhancer also makes it a potent antimicrobial, so you can use it to de-mold your bathroom!
This Dutch dessert is reminiscent of custard. Made from milks, eggs, sugar, and cornstarch, it’s thick, rich and delicious.
Vodka is perhaps the purest spirit. Traditionally made from potatoes or grains, real, high-end Russian or Polish vodka is so smooth that it’s like drinking water! In Russia, they often serve vodka to accompany small plates of food, like a Russian version of tapas!
These popular treats are a small, hollow puff pastry filled with a white meat. They’re typically served as an appetiser and are a staple of French restaurants.
This dense, aromatic South American soup originated in Paraguay and Argentina. It’s similar to a chicken and dumpling soup, made with balls of cornmeal, chicken broth, cheese and corn starch. Yum!
These summer oranges, despite being named for the Spanish city, are native to Florida in the USA. Because they’re very sweet and high in juice content, most valencia oranges go into your morning orange juice.
This herb is a very popular traditional medicine. If you have problems with sleep at night, take a capsule or (more enjoyably), drink as a tea!
Veal is the soft, pale flesh of an immature calf. Because of the age of the calf, veal has a much milder flavor and far softer texture than beef.
Velveeta is an American cheese not dissimilar to a mild cheddar. Of course, Velveeta is much softer than cheddar, with a very low melting temperature. It can even come in a can, so it’s perfect for spraying onto some corn chips for homemade nachos!
Vermicelli is similar to spaghetti. Depending on which cuisine you’re eating, vermicelli might refer to a few types of pasta. Italian vermicelli is thicker and rounder than spaghetti, while in Asia (particularly in Vietnamese food) it’s a thin, hair-like pasta.
Vanilla beans are harvested, dried, and their essence is used to make the delicious, fragrant flavor of vanilla. It is the perfect flavor for many dairy desserts, including milkshakes, ice cream, yogurt, and panacotta. Vanilla extract is a very strong flavor, whereas whole vanilla beans are milder and more aromatic.
Velvet beans, native to Africa and Asia, are a protein-heavy legume more commonly eaten by animals than people. This is due to its hairy pods, which look soft, but can leave a nasty rash when handled incorrectly. That hasn’t stopped Indonesians from enjoying them, however!
This creamy French soup is made from leeks, onions, potatoes, cream, and chicken stock. Vichyssoise is traditionally served cold. This, supposedly, is because a French king was so afraid of being poisoned that he’d have his servants thoroughly taste his every meal before eating it himself. That meant his dinner would be stone cold by the time he ate it!
Vegetable soups are a staple of many diets all over the world. Perhaps the most famous vegetable soup is minestrone, a hearty Italian soup from the Northern regions. Vegetables come in a very broad array of colors, shapes, and flavors. Did you know the difference between a fruit and a vegetable? Fruits are a specific part of a plant, whereas vegetables refer to the plant itself. In the kitchen, a vegetable is just about any plant that you eat with a main meal, not as an appetiser or dessert.
Want to add other foods that start with v? Let me know in the comments below!
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