Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in overall meals. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements.
Ingredients[edit | edit source]
Common ingredients in Vietnamese cuisine include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves.
Cooking Methods[edit | edit source]
Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and reliance on herbs and vegetables. It is also considered one of the healthiest cuisines worldwide.
Regional Variations[edit | edit source]
Vietnamese cuisine varies slightly from region to region, with many regions having their own specialties. Generally, northern Vietnamese cuisine is known for being bland while southern Vietnamese cuisine is known for being spicy.
Popular Dishes[edit | edit source]
Some popular Vietnamese dishes include phở, bánh mì, cơm tấm, gỏi cuốn.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
| Vietnamese cuisine Resources | |
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Contributors: Prab R. Tumpati, MD
