Vietnamese cuisine is a style of cooking derived from Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for freshness of the ingredients and for the healthy eating style.
The most common meats used in Vietnamese cuisine are pork, chicken, fish, and various kinds of seafood. The Vietnamese also have a strong vegetariantradition influenced by Buddhist values.
Regional variations
As a whole, Vietnamese cuisine contains strong influences mainly from Cantonese cooking, as well as Malaysian cuisine and Thai influences, with a bit of a French twist to it. This is because unlike many other Indochinese nations, which are strongly influences by the culture of India, Vietnam is the only country in which Chinese-like cultures remained strong, since that it was first ruled by China for at least a 1000 years, followed by control from France centuries later for a 100 years. However, depending on the region, it can be divided into three categories, each pertaining to a distinct geographical region. With Northern Vietnam being the cradle of Vietnamese civilization, many of Vietnam's most notable dishes such as phở and bánh cuốn can trace their origin to the North. Northern cuisine is more traditional and less diverse in choosing spices and ingredients.
Regional variations
As a whole, Vietnamese cuisine contains strong influences mainly from Cantonese cooking, as well as Malaysian cuisine and Thai influences, with a bit of a French twist to it. This is because unlike many other Indochinese nations, which are strongly influences by the culture of India, Vietnam is the only country in which Chinese-like cultures remained strong, since that it was first ruled by China for at least a 1000 years, followed by control from France centuries later for a 100 years. However, depending on the region, it can be divided into three categories, each pertaining to a distinct geographical region. With Northern Vietnam being the cradle of Vietnamese civilization, many of Vietnam's most notable dishes such as phở and bánh cuốn can trace their origin to the North. Northern cuisine is more traditional and less diverse in choosing spices and ingredients.
The cuisine of South Vietnam has historically been influenced by the influx of southern Chinese immigrants, French colonists and other nationalities. Southerners prefer sweet flavors in many dishes. As a region of perhaps greater diversity in terms of external influences, the South's cuisine uses a wider variety of herbs.
The cuisine of Central Vietnam is distinct from the cuisines of both the Northern and Southern regions in its use of many small side dishes. For a while the country was ruled from Huế in Central Vietnam, so that most of the dishes were made small and dedicated to the kings. Compared to its counterparts, its cuisine is more spicy.
Typical Vietnamese family meals
The cuisine of Central Vietnam is distinct from the cuisines of both the Northern and Southern regions in its use of many small side dishes. For a while the country was ruled from Huế in Central Vietnam, so that most of the dishes were made small and dedicated to the kings. Compared to its counterparts, its cuisine is more spicy.
Typical Vietnamese family meals
A typical meal for the average Vietnamese family would include:
Individual bowls of rice
Meat, fish or seafood (grilled, boiled, steamed, stewed or stir fried with vegetables)
Stir-fried, raw, pickled or steamed vegetables
Canh (a clear broth with vegetables and often meat or seafood) or other Vietnamese-style soup
Prepared fish sauce and/or soy sauce for dipping, to which garlic, chili, ginger or lime juice are sometimes added according to taste.
All dishes apart from the individual bowls of rice are communal and to be shared.
Popularity
Individual bowls of rice
Meat, fish or seafood (grilled, boiled, steamed, stewed or stir fried with vegetables)
Stir-fried, raw, pickled or steamed vegetables
Canh (a clear broth with vegetables and often meat or seafood) or other Vietnamese-style soup
Prepared fish sauce and/or soy sauce for dipping, to which garlic, chili, ginger or lime juice are sometimes added according to taste.
All dishes apart from the individual bowls of rice are communal and to be shared.
Popularity
Outside of Vietnam, Vietnamese cuisine is widely available in countries with strong Vietnamese immigrant communities, such as Australia, the United States, Canada, and France. Vietnamese 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 are phở, gỏi cuốn (spring/summer rolls), bún, and bánh mì (Vietnamese baguette).
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 are phở, gỏi cuốn (spring/summer rolls), bún, and bánh mì (Vietnamese baguette).
