Food Allergy Translation Cards for Vietnam: Peanuts, MSG, Shellfish

If you have a food allergy, traveling in Vietnam (베트남 / 越南 / ベトナム) requires preparation. Street vendors, family-run restaurants, and even upmarket hotels sometimes don't ask about allergies—they assume you'll mention it. This guide gives you the exact Vietnamese phrases to print, show on your phone, or write down.

The big three: peanuts, MSG, shellfish

These account for most allergic reactions among visitors. Vietnamese cuisine relies heavily on all three, often hidden in sauces, stocks, and condiments.

Peanut allergy

Vietnamese phrase: "Toi di ung lac. Khong duoc co lac hoac dau phong."

Translation: "I am allergic to peanuts. I cannot have peanuts or groundnuts."

Why it matters: Peanuts appear in "nuoc cham" (dipping sauce), satay, "banh mi" sandwiches, spring rolls, and countless stir-fries. Even "com tam" (broken-rice dishes) are sometimes finished with roasted peanuts. If you order a dish thinking it's safe, the vendor may add peanut sauce at the last second as a finishing touch.

Safer ordering phrases:

• "Co the lam mon nay khong co lac khong?" (Can you make this dish without peanuts?)
• "Khong nuoc cham co lac." (No peanut dipping sauce.)

MSG allergy or sensitivity

Vietnamese phrase: "Toi khong an bot ngot. Khong dung bot ngot trong mon nay."

Translation: "I do not eat MSG. Do not use MSG in this dish."

Why it matters: "Bot ngot" (monosodium glutamate) is ubiquitous in Vietnamese cooking, especially at street stalls and casual restaurants. It's added to soups, "pho", stir-fries, and even some salads. Most vendors don't list it separately; it's simply part of their seasoning routine.

Important note: MSG sensitivity is not a true allergy in the medical sense, but the phrase still works for ordering. Some restaurants will honor the request; others may not take it seriously. Be explicit.

Safer ordering phrases:

• "Khong dung duong vi nhan tao." (Don't use artificial flavor enhancers.)
• "Chi dung muoi va da nau." (Use only salt and cooking spices.)

Shellfish allergy

Vietnamese phrase: "Toi di ung tom va cua. Khong duoc co tom, cua, hay hai san trong mon nay."

Translation: "I am allergic to shrimp and crab. I cannot have shrimp, crab, or seafood in this dish."

Why it matters: Shrimp paste ("mam tom") is a foundational ingredient in many sauces and stocks. Crab appears in soups ("bun rieu (분지에우 / 蟹肉米粉汤 / ブンリュウ)"), stir-fries, and "banh canh" dishes. Even a "vegetarian" dish may be cooked in shrimp stock or contain hidden shrimp paste.

Safer ordering phrases:

• "Duong hai san gi trong mon nay?" (What seafood is in this dish?)
• "Khong mam tom." (No shrimp paste.)
• "Duoc co lua chon mon chay co hai san khong?" (Is there a vegetarian option without seafood stock?)

Cross-contamination: the bigger risk

At street stalls and busy restaurants, cross-contamination is common. A vendor may use the same cutting board, oil, or utensils for multiple dishes without washing between orders. If you have a severe allergy, this is a real concern.

Phrase to ask about prep: "Mon nay duoc chuan bi tren cai khong hay tren may cai khac?"

Translation: "Is this dish prepared on one cutting board, or on separate boards?"

For severe allergies, stick to restaurants where you can watch prep (open kitchens) or order simple, single-ingredient dishes (grilled meat, steamed rice, fresh fruit).

Photo by JUNLIN ZOU on Pexels

Reading menus and labels

If you're buying packaged food:

• Look for "lac" (peanut).
• Look for "tom" (shrimp), "cua" (crab), or the catch-all "hai san" (seafood).
• MSG may appear as "bot ngot", "duong vi nhan tao" (artificial flavor), or simply not listed at all.

Most packaged products sold at convenience stores have ingredient lists in Vietnamese (and sometimes English). Ask a local or use your phone camera to translate.

Medical phrases: if you have a reaction

Save these for an emergency. Carry them on your phone or printed card.

I'm having an allergic reaction: "Toi dang bi di ung. Toi can gap bac si."

I need to go to a hospital: "Toi can di benh vien. Day la cap cuuu."

Call an ambulance: "Hay goi xe cap cuuu."

I have an epinephrine pen: "Toi co mot cai ban tiem adrenalin. Toi can tiem ngay."

If you carry an EpiPen, label it clearly in Vietnamese so medical staff know what it is. Consider wearing a medical alert bracelet (available online before you travel) with your allergies written in Vietnamese.

Photo by Nimit N on Pexels

Before you travel

1. Screenshot or print these phrases. Keep them on your phone and carry a paper copy in your wallet.
2. Learn to say your allergy out loud. Vendors respond better to spoken words than to written cards, especially in rural areas.
3. Find your nearest hospital or clinic. Research addresses and phone numbers before arrival, and save them in your phone.
4. Inform your hotel/hostel. Tell staff about your allergies on arrival. They can advise on safe restaurants and help translate at local vendors.
5. Consider a medical alert bracelet. It takes seconds to produce if you need emergency care.

Practical note

Vietnamese people are generally helpful when they understand a dietary restriction. The language barrier is the main obstacle. Having phrases written down—or saved on your phone with good fonts—makes a huge difference. That said, for severe allergies, eating at recognizable international chains or high-end hotels may offer the most peace of mind, even if the food is less memorable. Your safety comes first.

Frequently Asked Questions

What Vietnamese phrase should I show for a peanut allergy?

"Toi di ung lac. Khong duoc co lac hoac dau phong" means "I am allergic to peanuts. I cannot have peanuts or groundnuts." Show or print this phrase before ordering. Peanuts appear in nuoc cham dipping sauce, banh mi sandwiches, spring rolls, stir-fries, and com tam broken-rice dishes — sometimes added as a last-second finishing touch by vendors.

How do I avoid shrimp paste if I have a shellfish allergy?

Use the phrase "Khong mam tom" (No shrimp paste) when ordering. Shrimp paste is a foundational ingredient in many sauces and stocks, and appears even in dishes not labeled as seafood. Crab shows up in bun rieu soup and banh canh noodle dishes. Ask "Duong hai san gi trong mon nay?" (What seafood is in this dish?) before ordering anything unfamiliar.

Is cross-contamination a serious risk at Vietnamese street stalls?

Yes. At street stalls and busy restaurants, vendors commonly use the same cutting board, oil, or utensils across multiple dishes without washing between orders. For severe allergies, choose restaurants with open kitchens where you can watch preparation, or order simple single-ingredient dishes like grilled meat, steamed rice, or fresh fruit. Ask "Mon nay duoc chuan bi tren cai khong hay tren may cai khac?" to inquire about shared boards.