<<Disclaimer: Verify this information before applying it to your situation.>> I only received 3 respnses to my request for safe items to order in a Vietnamese restaurant but several other people asked to see what responses I received. Hope this summary helps you enjoy a safe meal. Thanks for the responses, they are copied below. Carol In general the stir frys are not GF, and the curries often are. One of the mopst common and usually safe dishes is something I call "slimey noodles" (of course that is not the real name) which is a bowl of rice vermicelli with veggies and peanuts and fish sauce, and topped with grilled pork or shrimp or chicken or tofu or... There are LOTS of variations on Veitnamese food, since it was a country that has been occupied by many other countries (the Chinese and the French are the two bigest influences) and every chef has their own regional/ethnic style of prepapring food- you have to ask lots of questions, some chefs prepapre the "same dish" very differently than others. (for instance some chefs are more "chinese" in their approach, and use soy sauce in everything, where as others are more "french" and prefer fish sauce) (fish sauce is almost universally GF). Also the source of ingredients varies wildly (imported ingredients are often not well labeled, though I think it might be better in CA than in the US) The only thing you can do is hope like (*% that the staff speaks enough english that you can ask questions, (and that the concept of knowing specific ingredients is not maritan to them) and try to order dishes that are "simple" (don't have too many ingredients and are prepared with easy to obtain ingredients- for instance fish cake is often "fortified" with wheat starch to make it easier to pack and store, where as chicken is not as likely to be a problem) Vegetarian food is also a good choice at times, but yoiu have to be very careful about the broth/bullions that are used. Also be careful about MSG if that is aproblem for you. I personally love vietnamese food, and there is a large vietnamese community where I live, but unfortuantly one of the worst "celiac attacks" I've ever had was as a result of eating a spring roll that was made with a wheat starch wrapper rather than the traditional rice starch. I did not even realize that spring rolls could be made with wheat starch wrappers, but I guess that wheat is so cheap and so common that it is ending up in everything. I work with Cambodian and Vietnamese children and a few teachers. I have never had a problem with any Vietnamese food - wheat is just not part of the culture. I do carry wheat free soy sauce, just in case, and avoid imitation crab meat, of course. * All posts for product information must include the applicable country *