Vietnamese cuisine is divided into three regions: North, heavily influenced by China; South, more influenced by the French; and Central, spicier and more complex than cooking in the northern or southern regions of Vietnam. A typical meal might include roasted meat or fish, stir-fry vegetables, rice, soup, and fish and soy sauces.
by Naomi Duguid and Jeffrey Alford
Vietnamese cuisine can be divided into three distinctive regional cuisines: southern, central, and northern. You'll most likely have eaten southern-style food, with its wide variety of fresh herbs and complex tropical flavors. Food from the center tends to have more chile heat; shrimp paste is also used extensively. As you move north, the food has more of a Chinese feel, with greater use of preserved vegetables, tree fungus, and dried mushrooms, and fewer fresh herbs and greens. There are more stir fries, and black pepper is used instead of chiles. People from the north will tell you southern food is flamboyant and unsubtle, while those from the south say northern food lacks taste and freshness. We find it all delicious.
Excerpt from the original Vietnam, Cambodia and Laos Handbook by Naomi Duguid and Jeffrey Alford. Reprinted by permission.
- Bun Ho (Beef with Rice Noodles)
- Cha Gio (Crispy Spring Rolls)
- Nuoc Cham (Chili, Garlic & Fish Sauce)
Cookbook Profiles with Recipes
- Asian Flavors by Wendy Sweetser
- The Food of Vietnam by Trieu Thi Choi and Marcell Isaak
- Dipping Sauces
- Authentic Vietnamese Cooking by Corinne Tran
- Fish Dipping Sauce Nuoc Cham
- Peanut Dipping Sauce Nuoc Leo
- Scallion Oil Hanh La Phi
- Table Salad Sa Lach Dia
- Traditional Herbs Rau
from Kate's Global Kitchen:
Back to the main Vietnam page
Vietnam on Wikipedia
More country Destinations
This page modified January 2007