Vietnamese Foods


Viet Nam has diversified and plentiful cuisine with many delicious dishes. Vietnamese cuisine is known for specific features, such as: low fat, strong taste, using a lot of vegetables and spices to increase flavour and appeal of dishes.

Besides, three regions of North, Central, South with its own geography, climate, culture, resident conditions have their own culinary characteristics. Ha Noi, Hue and Ho Chi Minh City are the cuisine centres of the three regions.

Banh Xeo

The North cuisine is usually frugal and light with typical dishes such as Pho (rice noodle soup with beef or chicken), Bun Thang (noodle soup with chicken, pork adn egg), Bun Cha (vermicelli with grilled pork), Nam Ran (spring roll), Banh Cuon (Rolled rice pancake), Banh Tom Ho Tay (Ho Tay fried shrimp cake), etc.

Pho – rice noodle soup with beef or chicken

The Central cuisine has spicy taste, brilliant colour, mostly red and brown. The famous dishes of the Central consist of Bun Bo Hue (Hue beef noodle), My Quang (Quang noodle), Banh Trang Thit Luoc (dry pancake roll with pork), Cao Lau (Hoi An noodle with pork and herbs), Banh Xeo, etc.

Bun Bo Hue – Hue beef noodle

Meanwhile, the South cuisine ordinarily tastes sweet. The South cuisine is famous for dishes such as Lau Mam (fermented fish hot pot), Canh Chua Ca Loc (sneak-head fish sour soup), Lau Ca Keo (Keo fish hot pot), etc.

Canh Chua Ca Loc – sneak-head fish sour soup

Source: TITC

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