Vietnamese rice wine is called “rượu gạo”, while stronger traditional varieties include “rượu đế” or “rượu cần” (fermented rice wine drunk through bamboo straws, popular among ethnic minorities).

Vietnamese rice wine is usually served in small ceramic cups or shot glasses and is often consumed neat (without mixers). In rural areas, it is traditionally shared in a communal setting, especially during festivals, weddings, and family gatherings. Rượu cần is enjoyed by drinking through long bamboo straws from a large earthenware jar.

Vietnamese rice wine varies in quality depending on its production method. Handcrafted rice wines from local villages often have a strong, smooth flavor with natural fermentation, while some lower-quality versions may taste harsh due to added industrial alcohol. It is enjoyed for its cultural significance and is believed to have health benefits when infused with herbs or medicinal roots.

Vietnamese rice wine typically has an alcohol content ranging from 25% to 40%, though some homemade versions can be even stronger. Rượu cần, the fermented rice wine, is milder at around 15% to 25% alcohol.