Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Vietnamese Food

tammy

By tammy
in Gluten-Free Restaurants

Recommended Posts

tammy Community Regular
tammy
Posted

Hi,

I enjoy our local Thai restaurant. But I have never eaten Vietnamese food.

What is sate? And what is Nuoc Cham Sauce? I do like tamarind and peanuts as well as coconut but I don't know if these sauces are gluten-free. I suppose I have to ask for each dish.

Does anyone know the vietnamese word for gluten or wheat?

Thanks!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kerrera Rookie
kerrera
Posted

Hi Tammy! I'm sorry, I can't help you out with sauces, but I do know that whenevr I eat Vietnamese I order Pho and it's great! Really fresh and healthy. Fresh spring rolls are also a safe bet as long as you don't use the sauce that comes with them.I've been trying to figure out what's safe to eat at Thai restaurants. I use Thai Kitchen products all of the time at home but I've told at one Thai restaurant that all of their sauces have a wheat soy-sauce base and therefore aren't safe. I was confused becasue I thought that Thai was a pretty safe celiac bet since fish sauce is the base of most of their sauces....Any suggestions?

Thanks so much,

Kristy

jaimek Enthusiast
jaimek
Posted

You eat the spring rolls? Aren't they wrapped in fried flour tortilla things?

KaitiUSA Enthusiast
KaitiUSA
Posted

We went to a Vietnamese place today. They have rolls that are made with flour tortillas and then others made with rice paper. The place we went said the only thing they had with gluten was that one roll however I am skeptical about all of the sauces.

kerrera Rookie
kerrera
Posted

Yes, I'm talking about the fresh spring rolls wrapped in rice paper, not the fried ones. Anyone have any advice on my Thai question?

Kris

aljf Apprentice
aljf
Posted

hey kerrera,

most dishes include soy sauce, so there's probably wheat in there, sorry to tell you. also, rice paper and rice noodles always are made w/rice flour, BUT they also often include wheat-based flour, so you really need to be careful. sorry to be the buzzkill, guys...

lovegrov Collaborator
lovegrov
Posted

The two Thai restaurants I've been to, a larger number of dishes did NOT have soy sauce. Pad Thai, for instance, should not have soy sauce. But I don't doubt that some add it. All you can do is ask. In addition, all the Thai rice noodles I've bought have been wheat free, but some restaurants might do something different.

richard

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kerrera Rookie
kerrera
Posted

Wow! I would never of thought that rice noodles could have wheat in them! Good call! I'll definitely ask next time. And thanks Richard, I'll ask about the Pad Thai.

Take care,

Kris

once and again Rookie
once and again
Posted

RE Vietnamese restaurants. I found one in Chicago's Loop that will marinate meat in "fish sauce" instead of soy sauce for me. Very tasty and with rice noodles. Also the Pho - noodle soups are usually made with rice noodels and the meats are not marinated. Of course you'll have to check but I've had really good luck with the owner. The spring rolls are not fried and are great. I can even have the peanut dipping suace 'cause they don't add soy sauce at this location.

I usually get this food at lunch and either fax or call my order in an hour before or eat after the big rush is over - 1:30 or so.

Have not had a much luck with Thai food. have only found one dish at my local Thai restaurant. It's good, but it is great to have more choices.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,687
    • Most Online (within 30 mins)
      7,748
    Patricia M Robinson
    Newest Member
    Patricia M Robinson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Hi trents, thanks for the response.  The 2nd opinion doctor said that if my CRP is still elevated at that time, he would advise me to look at Crohns/UC or another autoimmune issue. The colonoscopy I had this year seemed to rule those 2 out for now so he still believed celiac may explain it. No previous doctors have suggested any explanation for it even after calling to tell me it was a concerning result.  I guess it feels tough knowing I have positive blood testing, permissive genetics, and visible duodenum changes... and somehow it's NCGS instead of celiac. I'm still surprised the biopsies came back negative when the doctor was so sure they would be positive.
    • trents
      Diagnosis confusion

      By trents · Posted

      "He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac." But with if the elevated CRP levels are caused by some other inflammatory process going on in your body? "She also said that my positive EMA isn't valuable because it has "a high false positive rate." Totally wrong! This is a highly accurate test for celiac disease, that requires specialized expertise to perform and interpret, and it is more expensive than other blood tests. It is generally used as a last test to confirm celiac disease after a positive tTG-IgA test. The sensitivity of a test refers to its ability to correctly identify individuals with the condition. For the EMA-IgA blood test, the sensitivity is generally very high, ranging from 90% to 98%. This means that the test can accurately detect celiac disease in a significant percentage of people who have the condition. The specificity of a test refers to its ability to correctly identify individuals without the condition. For the EMA-IgA blood test, the specificity is also high, typically around 95% to 100%. This indicates that the test can effectively rule out celiac disease in individuals who do not have the condition. Taken from the following article: Looking at the whole picture, I am wondering if you are transitioning from NCGS to celiac disease. Some experts in the gluten disorder field believe NCGS can be a precursor to celiac disease.
    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Hi all, just wanted to post an update.  I have been gluten free for about 1.5 months now and seeing improvement already in the bathroom.  Recently I had a visit with another GI doctor for a 2nd opinion. He said that while my blood tests and scope are not a "slam dunk" for celiac, he believes it's more likely than not that I have it. His advice was to stay with a celiac-level gluten free diet (no CC) for 6-12 months then retest to make sure TTG-IGA is still negative. He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac.  Today I had a follow up with the original GI that performed the scope. She is confident it is NCGS and says I can still have gluten sometimes. When I asked about the visible duodenum damage, she said it is just "irritation" from gluten because the biopsies were negative. She also said that my positive EMA isn't valuable because it has "a high false positive rate."  I guess I'm having trouble reconciling the totally different advice from these 2 GI's. I want to believe the new doctor more at this point because what he said just makes more sense to me, and he gave an actionable timeline for possible next steps. Feeling lost and disappointed at this point and wanted to write it down here in case anyone has input. Thank you.   
    • knitty kitty
      Help!

      By knitty kitty · Posted

      @junell, Can you get a DNA test to look for genes for Celiac Disease?   Have you had your thyroid checked? Have you been checked for nutritional deficiencies?  Being on a restricted diet for so long and especially now since you are having symptoms can cause malabsorption resulting in vitamin deficiencies.   Talk to your doctor and dietician about supplementing with essential vitamins and minerals.
    • Rebeccaj
      symptomatic ?

      By Rebeccaj · Posted

      Hello , I would like to know what happens to people living or working in a industry or living with people that are non celiac or allergy Pron or anaphylaxis.    what are the symptoms and have you reached neurological symptoms during Airbourne exposure or hours later. persistent just ptsd related or unknown as its usually only high inflammation in the body when consumed with Vegas nerve symptoms of ingested or neuroglial of ingestion of inhalation accidently as my doctor has given me the ok to work but then my boss has let me go for a focal seizure as  Allery or ptsd unsure  any Insite of what someone else has gone through I was diagnosed when I was 27 so gluten free for the rest of my life but my family are not . ?
×
×
  • Create New...