Vietnamese Cuisine is simple and typical but never boring. What makes Vietnamese food special? Spending time in Northern Vietnam, Hanoi, Hoi An, Saigon, and Mekong Delta through restaurants, family kitchens, coffeehouses, markets, and even street vendors, tourists can find their own answer. Despite the varied landscape of Vietnam, all of the food came back to that balance of herbs, heat, sweetness, sourness, bitterness, and the all-powerful fish sauce. That makes Vietnamese Cuisine become one of the best foods in the world.
When being questioned, many international tourists relate Vietnamese food to Pho, fish sauce, steamed rice, square cake. However, to talk about Vietnamese cuisine, it seems never enough. Vietnam has plenty of dishes coming from 63 provinces and cities along the country to win the heart of both domestic and international connoisseurs in food. Until now, Vietnam food is also regarded as one of the healthiest cuisines all over the world. As people usually say, “Vietnamese food is not only food, it is Vietnamese culture”. Coming to Vietnam, visitors will have a chance to see how sophisticated and unique it is. Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavor. Also, it makes a huge impact on diners with 5 senses: food arrangement, appealing food arrangement appealing to eyes, sounds coming from crisp ingredients, five spices lingering on the tongue, aromatic ingredients from herbs attracting the nose and some food merely being perceived by touching.
Northern Vietnamese Cuisine
People in Northern Vietnam tend to use less spice than those in other regions though it has a colder climate. Black pepper is the most prominent ingredient in creating hot flavor, instead of chili. Overall, cuisine in this region is not biased towards any particular flavor – salty, spicy, sweet, bitter, or sour. Nearly all dishes in the North reflect subtle combinations of many different flavoring ingredients featuring light and balanced flavors.
A variety of meats and crustaceans such as pork, beef, chicken, freshwater fish, prawns, shrimps, crabs, lobsters, and mussels are frequently used. Hanoi, the artistic and intellectual capital of Vietnam, is famous for local delicacies like Cha Ca La Vong (grilled fish seasoned with garlic, ginger, turmeric, and dill), Pho Cuon (a special food made by packaging fried beef with onion, lettuce, cucumber in one neat little parcel), Ca Phe Trung (Vietnamese “egg coffee”), etc which are served in both street vendors and in luxurious restaurants. Moreover, tourists can take part in a Cooking class in 1 day to know how to cook Vietnam traditional dishes.
Central Vietnamese Cuisine
Unlike food in the North which is usually mild, food in the Central is characterized by its hot and spicy flavors. Hue, the former imperial capital of Vietnam, possesses culinary tradition features reflecting the influence of ancient Vietnamese royal cuisine. The region’s cuisine is greatly admired for its artfully-decorated meals prepared from many complex dishes. Besides, food in this region is usually served in relatively small size and very spicy. Chilies, black peppers, and shrimp sauces are among the widely used ingredients.
Another striking difference is the presence of numerous vegetarians in the city. Several restaurants serving Buddhist followers are mushrooming in every corner of the city, so it is easy for tourists to sample vegetarian diets. Some special dishes produced at this region are Bun Bo Hue, Cao Lau, Com Hen, and Beo cake. The central Vietnam tour can bring tourists not only Vietnamese royal cuisine but also the World heritages.
Southern Vietnamese Cuisine
Southern Vietnam is endowed with warm weather and the fertile soil which are favorable conditions for growing a remarkable variety of fruits, vegetables, and livestock; thus, visiting this region, tourists not only have a chance to taste exotic foods but also enjoy the freshness of fruit in fruit orchards along Mekong river. Dishes in Southern Vietnam are often seasoned with numerous garlic, shallots, and fresh herbs. Residents in this region are biased towards adding sugar to food more than in the other regions.
The tendency for preferring sweetness in Southern Vietnam can also be seen through the widespread use of coconut milk in cooking food. Besides, food made from seafood also places an indispensable part in Southern cuisine. Some notable dishes in this region are Banh Khoai, Banh Xeo, Goi Cuon and other excellent specialties. Enjoy Southern cuisine when taking the South of Vietnam tour brings tourists unforgettable experiences.