Vietnam is well - known as a big diverse and tasty cuisines such as: Vietnamese Pancake, Vietnamese Baguette, Spring Roll, etc. Espeically, Pho is the most famous Vietnamese dish in the world because of its tastes from broth and ingredients
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (spicy, sour, bitter, salty and sweet) in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves.Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide.
As the people respect balance rules, Vietnamese food has the combination between fragrant, taste, and colour. Vietnamese cuisine always has five elements which are known for its balance in each of these features.Vietnamese dishes also include five types of nutrients: powder, water or liquid, mineral elements, protein and fat. Vietnamese cooks try to have five colours: white, green, yellow, red and black in their dishes.
Dishes in Vietnam appeal to gastronomes via the five senses: food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching.Whether complex or simple, Vietnamese dishes also offer satisfying mouthfeel during the dining enjoyment.
Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used. Broths or soup-based dishes are common in all three regions.
While sharing some key features, Vietnamese culinary tradition differs from region to region.
- In northern Vietnam, a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions. Black pepper is used in place of chilis as the most popular ingredient to produce spicy flavors. In general, northern Vietnamese cuisine is not bold in any particular taste — sweet, salty, spicy, bitter, or sour. Most northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients. The use of meats such as pork, beef, and chicken were relatively limited in the past. Being the cradle of Vietnamese civilization,northern Vietnam produces many signature dishes of Vietnam, such as bún riêu and bánh cuốn, which were carried to central and southern Vietnam through Vietnamese migration. Other famous Vietnamese dishes that originated from the North, particularly from Hanoi include "bún chả"- Obama Noodle (rice noodle with grilled marinated pork), phở gà (rice noodle with chicken), chả cá Lã Vọng (rice noodle with grilled fish).
- The abundance of spices produced by central Vietnam’s mountainous terrain makes this region’s cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam where foods are mostly not spicy. Once the capital of the last dynasty of Vietnam, Huế's culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. The region’s cuisine is also notable for its sophisticated meals consisting of many complex dishes served in small portions. Chili peppers and shrimp sauces are among the frequently used ingredients. Some Vietnamese signature dishes produced in central Vietnam is bún bò Huế (Beef Noodles Soup)
- The warm weather and fertile soil of southern Vietnam create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other regions.The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine. Vast shorelines make seafood a natural staple for people in this region. Some signature seafood dishes from southern Vietnam include Vietnamese pancake or Spring roll