A Basic Introduction to Vietnamese cuisine

Vietnamese cuisine is rich and diverse, each region has its own characteristics. Together with Fareastour, you will discover Vietnamese cuisine in different regions and in the world to better understand Vietnamese life and eating habits.

Vietnamese cuisine is the call of the dish, the principle of spice blending and the general eating habits of all Vietnamese in Vietnam. Although there is little or no difference, Vietnamese cuisine still implies the most general meaning of all the popular dishes in the community of ethnic minorities but relatively popular in the community of Vietnam.

Despite these general characteristics, Vietnamese cuisine has different characteristics in each region, although in each of these regions, the cuisine of the sub regions is also characterized by:

Pho has been considered the delicacy of Hanoi cuisine

Northern Cuisine

Northern cuisine is often not as spicy, fatty, sweet as other regions, mainly using diluted fish sauce, shrimp sauce. Using a variety of vegetables and freshwater fish species easy to find such as shrimp, crabs, fish, mussels, mussels ... and in general, due to the ancient tradition of poor farming, northern cuisine was less Dominate dishes with raw meat, fish. Many people appreciate the Hanoi cuisine for a while, suggesting that it represents the most typical of the elite cuisine of North Vietnam with noodles, noodles, bun cha, gifts such as rice rolls, rolls Thanh Tieu ... and special spices such as stem oil and basil.

Southern Cuisine

Southern cuisine, which is heavily influenced by Chinese, Cambodian, and Thai cuisine, is characterized by the addition of sugar and the use of coconut milk (coconut milk and coconut milk).

Mam Hotpot is a traditional dish of Saigon

This cuisine also produces many types of dried fish (such as fish sauce, fish sauce, fish sauce ...). Southern cuisine also uses more salty and brackish seafood than the North (fish, shrimp, crab, sea snails) and is very special with wild foods, Nowadays many have become specialties: hams of coconut water, bat roasted steamed chao, cobbler earthen mud porridge, coconut dill, earthen or ding goat, crayfish, grilled fish snack ...

Central Cuisine

Central food with all its characteristic features is reflected in the distinct flavor, more spicy and salty dishes than northern and southern food, the colors are mixed rich, brilliant, color-prone red and dark brown. Central provinces such as Hue, Da Nang, Binh Dinh are famous for sour shrimp and other types of fish sauce. In particular, Hue cuisine is influenced by royal cuisine, so it is very sophisticated in processing and presentation. On the other hand, due to the lack of local produce, royal cuisine requires a large amount of food, so each kind of ingredients is processed in a variety of different dishes.

Hue beef noodle takes its origin from the Royal Hue City of Central Vietnam

With 54 peoples living in diverse geographical areas throughout the country, the cuisine of each ethnic group in the Vietnamese community has its own identity. Many of these are less well known in other ethnic groups, such as the pork chops that are part of the Central Highlands. However, many dishes have become a specialty in Vietnam and are well known, such as South Boletus, Egg Rolls (Cao Bang, Lang Son), Cakes (Tay), Milk and duck roasted duck, Lang Son dish, sour bean soup, bee soup porridge, noodle soup, win, sticky rice sticky rice of the Thai, Thanh Son - Phu Tho ...

Vietnamese cuisine in the world

In the footsteps of Vietnamese people all over the world, Vietnamese cuisine with all its specialties is gradually becoming known in other countries such as Korea, Laos, China and European countries with Vietnamese community. residence. Vietnamese restaurants in the United States, Canada, France, Australia, Czech Republic, Germany, Poland and Russia can easily be found. 

Hoi An-style bread rolls has been listed among the world's Top 10 sandwiches

Vietnamese foods such as rice noodles, fried noodles and special flavors such as shrimp sauce, basil are very popular in areas with large Asian, including Vietnamese, live. However, Vietnamese cuisine in countries around the world has more or less hybridized with indigenous cuisine or has been reduced or changed to better suit the taste of communities around the world.