is known for its common use of fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables. Vietnamese recipes use many vegetables, herbs and spices, including lemon grass, lime, and kaffir lime leaves. Throughout all regions of Vietnam, the emphasis is always on serving fresh vegetables and/or fresh herbs as side dishes along with dipping sauce. The Vietnamese also have a number of vegetarian dishes, influenced by their Buddhist beliefs. The most common meats used in Vietnamese cuisine are pork, chicken, shrimp, cockles and various kinds of seafood. Beef is used less commonly, save for pho and the famed Bò 7 món (“Seven-course beef”). Duck and goat are used even less widely.
The three regions:
Vietnamese cuisine can be basically divided into three categories, each pertaining to a specific region. With northern Vietnam being the cradle of Vietnamese civilization, many of Vietnam’s most famous dishes (such as pho and bánh cuon) have their birthplace in the North. The North’s cuisine is more traditional and more strict in choosing spices and ingredients.
The cuisine of South Vietnam has been influenced historically by the cuisines of southern Chinese immigrants and French colonists. Southerners prefer sweet flavors in many dishes. As a region of more diversity, the South’s cuisine uses a wider variety of herbs.
The cuisine of Central Vietnam is quite different from the cuisines of both the Northern and Southern regions in its use of many small side dishes. Compared to its counterparts, its cuisine is more spicy.
Exotic meats such as snake, soft-shell turtle, dog and domestic goat are enjoyed almost exclusively while drinking alcoholic beverages, and are not considered typical everyday fare.
Trung vit lon is a fertilized duck egg with a nearly developed embryo inside which is boiled and eaten in the shell. It is typically served with fresh herbs: (rau r?m or Vietnamese coriander), salt, and pepper; lime juice is another popular additive, when available.
The typical Vietnamese family meal:
A typical meal for the average Vietnamese family would include:
- Individual bowls of rice
- Grilled, boiled, steamed, stir fried (with vegetable) or stewed meat or fish or other seafood dish
- Stir-fried, raw or steamed vegetable dish
- Canh (a clear broth with vegetables and often meat or seafood) or other Vietnamese-style soup
- Prepared fish sauce and/or soy sauce for dippin
All dishes apart from the individual bowls of rice are communal and to be shared.
Popularity of Vietnamese cuisine:
Outside of its country of origin, Vietnamese cuisine is widely available in in countries with strong Vietnamese immigrant communities, such as Australia, the United States, Canada, and France. Its cuisine is also popular in Japan, Korea,Czech Republic, Germany, Poland, and Russia, and in areas with dense Asian populations.
In recent years Vietnamese cuisine has become popular in other Southeast Asian countries such as Laos, and Thailand.
Dishes that have become trademarks of Vietnamese cuisine include pho, goi cuon (spring/summer rolls), bún, and bánh mì (bread rolls).
Great Vietnamese Cuisine Video:
Vietnamese Cuisine Related:
- Popular dishes
- Rice dishes
- Banh Khuc
- Beef noodle soup
- Bun Vietnam
- Chicken Dishes
- Culinary Art of Ancient Hue Court
- Culinary Matters in Vietnam
- Cuttlefish Steamed with Ginger
- Grilled minced fish or Cha Ca La Vong
- Rolled rice pancake or Banh Cuon
- Fish Sauce – a Famous Vietnamese Condiment
- sandwiches and pastries
