31 Foods That Start With V

We will look at food names that start with the letter V. how many of these have you tried? How many can you mention without looking it up? Sometimes this can be used as a game or as a past-time activity.

Stewed Pork Vermicelli

One interesting fact is that the lower you go down in the alphabet table, the names of foods with letters reduces. This article will try to include food, drinks and fruits, and all edibles that start with the letter v.

1. Vermicelli

Stewed Pork Vermicelli2

This is a round, long noodle-like spaghetti.  This noodle-like spaghetti is very thick in texture in Italy. However, it is thinner in Asia.  It is called a lot of names depending on the places that they are found. It is sometimes called capellini, Anger hair pasta, fedelini, and spaghettini.

 There are many types and ways of preparing Vermicelli. Some of them include fried rice vermicelli, quick Chinese-style vermicelli, and rice vermicelli stir-fry.  It is one meal that is very rich in nutrients. It is rich in fats, cholesterol, sodium, potassium, and carbohydrates.  Its other vitamins include iron, cobalamin, magnesium, Vitamin A, C, D, and B-6.    

Because Vermicelli is made from soy, it is essential to know that it is high in calories. It is also delicious and takes less than 20 minutes to prepare. Some of its ingredients include; dried rice noodles, a clove of garlic,  soy sauce, vegetable oil, chili sauce, salt and pepper to taste,  green chopped onion.

You can cook the Vermicelli like this:

Stewed Pork Vermicelli

2. Venison



Originally, venison was old English used to refer to any form of meat, but now the term is reserved for meat that comes from deer and antelope. Venison can be cooked and consumed like your typical meat. It is served in restaurants worldwide and included in culinary and ornamental dishes.

This meal is rich and has lots of nutritional value such as Vitamin A, D, and C. other nutritional content include Cholesterol, sodium, carbohydrate, and potassium.  Venison goes with quite a lot of recipes and styles of preparation.

There are venison steaks with stroganoff sauce and shoestring fries. Also, we have venison with quince, venison meatloaf, succulent braised venison, venison steak with port sauce.

3. Vermouth



Have you ever heard of wine that is fortified? Vermouth is a wine that is fortified, and it comes in a vast array of flavors. It is usually colored; herbs, spices, barks, and roots are the popular flavors used. Alcoholic drinks and some food have them as flavoring agents.

4. Vichyssoise



This is a soup of French origin.  It is creamy, and it is usually served cold. It is made from boiled and pureed leeks, onions, cream, potatoes, and chicken stock.  The Vichyssoise has a long history as well as it has evolved in types.

The Vichyssoise is one soup with lots of nutritional value and contents rich in calories, cholesterol, sodium, carbohydrates, and vitamins and minerals. Other nutritional values include magnesium, folate as well as vitamin C, and Carotene.

5. Victoria Plums

Victoria Plums


One of the food that start V is the Victoria plums.  This is plum with an egg-shaped look;  it has yellowish flesh and reddish and mottled skin.  It is sweet and juicy.  It is a prevalent fruit in the UK.  It is a very nutritious fruit that has a lot of natural sugar and carbohydrates.

It also contains a small amount of fat, some proteins, and calories. It also contains a lot of water.  The great part of this fruit is that it contains minerals, especially calcium, which helps blood81 clot.

6. Vitelotte



These are French potatoes, and they are popularly known for their purple color. The purple color is so intense that even after the potatoes have been cooked, they still retain the color.

After the popularity of their color, the next thing that comes after is that they are delightful; they have a flavor that can be described as nutty and have an aroma that can be likened to chestnuts.

These potatoes are a good source of folate, magnesium, potassium, B vitamins, iron, vitamin C, and antioxidants that help to clear the body’s system of radicals.

7. Voavanga Fruit

Voavanga Fruit


Known in a variety of names, the most popular second name is Spanish tamarind. It is widely cultivated in Africa and is a part of the coffee family rather than the legume family. This fruit can be eaten raw and fresh, or it can be used as herbs or as an ingredient for wine.

Before ripening to become a purple-brown color, it first shows off the color of green tomatoes. Its insides are full of fleshy edible seeds. The fruit can be eaten raw.

8. Vidalia onions

Vidalia onions


These onions are very popular; they are sweet and have their origin traced back to the town of Vidalia in Georgia. They are so popular that they are the state’s signature vegetable and are even a registered trademark.

Its unique taste is derived from soil, water, and the weather found in Georgia. Vedalia onions complement any dish or recipe; they can be used in soups, salads, and even desserts.

9. Viking Potatoes

Viking Potatoes


These potatoes do not find themselves commercially cultivated but are usually grown as plants at home for people who love them. They have a high yield quality and are one of the few plants resistant to pests’ destruction.

Their colors are a mixture of red and purple. They are a little bit sweeter than regular potatoes, and they have creamy, buttery flesh with an outstanding flavor. These potatoes are a good source of vitamins B6 and C, and they have anti-inflammatory agents, which help boost the immune system.

10. Vinegar




A trendy culinary item, it is used in baking, in alcoholic spirits. Vinegar is made up of water and acetic acid; the acid enables it to also act as a cleaning agent. Vinegar is also used for pickling fruits and vegetables.

Vinegar may be gotten from different sources, but the most popular is the balsamic and malt vinegar used in the culinary world to garnish food.

11. Vezena Piperka

Vezena Piperka


This cool name belongs to a type of pepper that is grown all over Eastern Europe. This pepper can grow up to a foot and is beautifully curved. When they are still growing, they have a green coloration but change to a red shade when they are fully ripe.

Because their skin is leathery and complex, they are well cooked for softening before being used. They are also a source for making paprika. They have a mild fresh taste; also, they taste fruity with a nutty touch.

This pepper does not rank among the really hot peppers, but it is used to make chili powder and add them to your cooking.

12. Verdolagas



Verdolagas is also known as the Mexican parsley; the leaf is a herb, it is tender, has leaves that grow very thin. They grow to be very long, reaching up to 2 inches when fully mature. This plant is entirely edible and is sometimes used as a flavoring spice.

Just as Latin American cuisines have a knack for being salty, the verdolagas have a unique saltiness that is enjoyed in cuisines. The Japanese love to eat it with rice, while many middle East countries like to include it in their salad ingredients.

When used as a vegetable or salad, it pairs well with onions, tomatoes, garlic, cucumber, pepper dill, corn, potatoes, beef, and pork. You can feature this vegetable in a lot of your dishes.

13. Velvet Bean

Velvet Bean


Velvet bean is a legume that is particular to Africa and tropical Asia. The color of the bean pods usually ranges from green to a deep purple. The beans inside have different shades ranging from white to black. It is advised to soak the beans overnight and thoroughly rinse them before cooking them. They make for an outstanding source of protein, fiber, and a natural testosterone booster.

This underutilized legume has much nutritional value, including crude protein, lipid, dietary fiber, and carbohydrates. It is also a dopamine igniter and makes you feel happy about life. The health value is so rich and medicinal. It is also easy to prepare.  


14. Vegemite



Australia loves this spread. It is so popular there and is basically made from yeast and then further garnished with vegetables and sweet spices. Most people describe its taste as a bitter umami taste. Vegemite is spread over bread or used to garnish sandwiches.

You can also use this paste as a filling for your baked goods and pastries. Vegans love this food and will often boast of its health benefits to anyone who cares to listen. It is an excellent source of plant-based vitamin B-12.

B vitamins, which this paste is rich in, are vital for optimal brain health, increasing better learning and memory performance, especially in children. The B vitamins also reduce the chances of getting fatigued and improves your energy levels.

15. Velvet Apples

Velvet Apples


These are more like persimmons and black sapote than real apples. They grow in many pairs, more like clusters, and have flat bottoms and tops. Their color ranges between red, orange, and gold.

Their flesh is crisp and softens when they ripen. When being eaten, their skins are usually thrown away because they are bitter.

The high potassium content helps to treat respiratory conditions, and it also boosts the red blood cell count in the body. This fruit helps you to relieve chest congestion, asthma, and cough.

16. Veal



You may wonder why meat has different names and ask if all these aren’t semantics. Well, they are not. Veal is considered to be gourmet meat in some areas of the world. Veal has many nutrients and is way better than beef in terms of lesser fat and cholesterol content.

According to the words of a famous gourmet chef, ‘’ Veal has a rich, flavorful, lean taste that is very similar to beef, but moister.’’

 It is sometimes referred to as bob veal or rose veal in the UK or young beef in Europe. Veal is well known and is an essential ingredient in French, Italian and Mediterranean cuisines. In Italy, you would find different veal cutlets like Italian cotoletta and the Australian Wiener Schnitzel.

 Veal is rich in vitamin A, D, C, and B-6.  It is also rich in magnesium, iron, calcium, and cobalamin. Also, it has saturated fat, cholesterol, sodium, potassium, and carbohydrate.

17. Vol-au-vent

Vol au vent


They are originated from French pastry. They consist of hollow cases of puffy pastry. Their hollows can be filled with mashed potatoes, meats, fish, or chicken. You can serve them during dessert, or you can use them as a light supper option.

18. Viena sausages

Viena sausages


These sausages can trace their origins back to several states in Europe. They are thin and parboiled, made from processed beef or pig meat. They are usually smoked and bought fresh from the supermarket.

Some people eat these sausages this way without cooking them, but you can fry, cook, or grill them as you add them to your dish. You can try these sausages with some of your condiments like mustard, pickles, and grilled onions.

19. Veloute sauce

Veloute sauce


Have you ever heard of the term ‘’the five mother sauces’’? velouté sauce is one of them. The sauce is made from a flour thickening agent and, of course, butter. Poultry and seafood are the most common dishes that are served with velouté sauce.

This sauce’s appearance might make you think that it is a plain and tasteless sauce, but this is not the case at all. You can give this sauce a delicious flavor by using the right ingredients and spices. So you have the option to decide how your sauce tastes like.

20. Vatapa



This is a meal that has an Afro-Brazilian origin. It is made from a mixture of coconut milk or water, shrimp, bread, palm oil, and groundnuts. These ingredients are made into a paste, and you can season it with all kinds of meat and fish.

The best food to serve with it is rice garnished with basil leaves, and it is a very creamy seafood dish that leaves you smacking your lips and licking fingers.


21. Valor beans

Valor beans


Indians love these beans because they appear in a lot of Indian cuisines. Valor beans are flat green beans, and they look like runner beans, eaten with the pods. They have a slightly bitter taste, and it is best when you cook them with other vegetables like potatoes to neutralize the bitter taste.

An interesting fact to note is that even their flowers and leaves are edible. The best time to eat these beans is when they are still young and fresh, they become woody and tangy when dried. These beans are a good source of protein which helps to repair the body.


22. Velveeta



Velveeta is a type of cheese, and It has the same qualities and similarities as American cheese. It has a very smooth feel and way sifter than regular cheddar. It is excellent for making nachos and for spraying onto soft biscuits and crackers.

You will like this cheese when melted because it maintains an evenly clump-free liquid texture. It has a mild flavor, and you can pour this cheese over a pickle sandwich, toasted peanut butter, and you can mix it with your chocolate to make chocolate fudge.

23. Vindaloo



It is not a secret that half of the world’s spices come from India. Vindaloo is a curry that comes from Indian cuisine. It is made from caramelized curry paste, onions, coconut milk, vinegar, jalapeno, garlic, lentils, and other spices like salt, garam masala, pepper paprika, and turmeric as well.

It is a rich and delicious dish containing a lot of nutrients, vitamins, and minerals. You can serve this curry with pasta, rice, or you can eat it the way it is.

24. Vori Vori

Vori Vori


This meal originated from Paraguay and some parts of northeastern Argentina. It is just a very thick yellow soup made from the balls of cornmeal, cornflour, chicken broth, and cheese. It is the South American version of a dumpling soup.


25. Vanilla Persimmons

Vanilla Persimmons


These are round, yellow-orange-colored fruits that have a size compared to that of a tennis ball. They possess all the characteristics of persimmons; they have a flesh inside the color of orange and are very succulent. Their seeds are inedible, though.

The pulp of this plant differs; sometimes it is dark, it is also reddish. You can eat this fruit on its own, or you can use it as a topping and flavoring agent for your oatmeal. You can also serve this fruit together with ricotta cheese for dessert.

26. Variegated Banana

Variegated Banana


These bananas are very rare; they have a different color from conventional bananas. The bananas have a light green coloration with white vertical stripes. Its inside is white but has a pink coloration in the middle of the banana.

27. Vegetables



The term vegetable is all-encompassing and is usually used in a singular form to represent a host of culinary ingredients that are plant-based. These plants are usually part or essential parts of cuisines and foods. Plants such as broccoli, carrots, green peppers, jalapenos, spinach, cabbages, cauliflowers, and tomatoes are referred to as vegetables.

They are usually cooked or eaten raw as salads. However, in the botanical sense, a vegetable can be defined as the plant’s edible portion; this includes the stem, leaves, roots, tubers, and flowers.

Some fruits are also referred to in the culinary world as vegetables but are in the real sense fruits. They include; olives, green beans, avocadoes, and tomatoes.

You will be interested in this:

Homemade Fermented Vegetables Recipe – Beginner’s Guide

28. Velvet Pioppini

Velvet Pioppi


These are tiny-sized mushrooms that would be found growing in tightly knit clusters. They usually possess long, thin pale stalks and silky flat caps; they taste very great when boiled and then cooked.

Many chefs love these incredible mushrooms, and as a result of this, you will frequently find them being used as toppings on a pizza.

29. Velvet Shank

Velvet Shank


These are also edible mushrooms but are very hardy and are commonly found growing on trees. Interestingly, they can be found growing even during winter. Their caps are shiny, slick, and large.

Velvet shank mushrooms have a crispy texture, and they are sightly sweet. When they are reaching full maturity, their coloration turns dark. Their stems are too tough, and so they become less favorable for consumption.

30. Vermont Beauty Pear

Pear 1

They are very popular in large parts of Indonesia and South Africa. They possess the rough texture of all kinds of pears but still maintain some finesse; they are used differently in the culinary world.

They can be eaten raw, used in baking goods like pies and cake; they can be sliced into salads; they can also be used to make jam and juice. Their skins are bright yellow tinted with grey. They are a good source of iron, potassium, and calcium, and the fiber content helps you have a healthy heart and digestive system.

31. Vomiting Russula

Vomiting Russula


Seeing the word vomit can put you off, but it is not what it seems. The vomiting russula is a mushroom. It has a unique peppery taste. The idea behind its name is that it shouldn’t be eaten raw as it can trigger a violent illness.

Like most mushrooms, it is good to parboil them before cooking and consuming them. They are found in Russia and a couple of other eastern European countries.


The list seems endless, and, indeed, one cannot possibly mention all the foods in the world that start with the letter v without having to visit every country and community in the world, yet a few of them are mentioned here.

If put to memory, they are eye-catching and ensure that you are not caught off guard when you come across their names in restaurants in some far-off place or an oriental restaurant. Culture and place play a huge role in how food is prepared and named, and I hope you can name some foods in your culture that stats with a V.

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