the appetizer:

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.

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Rice paddy  


Menu Guide

Pho bo Hanoi (Hanoi soup): a substantial beef and rice-noodle soup.

Bun bo Hue (beef noodle soup Hue-style): a substantial, meaty, meal-in-one noodle soup flavored with shrimp paste and a little chile heat.

Hu tieu (Saigon soup): noodles with chicken and/or pork and vegetables, either bathed in broth or served with broth on the side in a separate bowl.

Pho ga (Hanoi chicken soup) and mien ga (chicken soup with cellophane noodles): are comforting and sustaining meals-in-one.

Bo vien (beef balls): small, slightly chewy beef meatballs served floating in a clear aromatic broth, sometimes with added rice noodles and fresh herbs.

Nem nuong (grilled meatballs): small pork meatballs, lightly spiced and grilled.

Cha gio (fried spring rolls): rice papers wrapped around finely chopped pork, assorted vegetables, and cellophane noodles, then deep fried; served with fresh greens and dipping sauce.

Excerpt from the original Vietnam, Cambodia and Laos Handbook by Naomi Duguid and Jeffrey Alford. Reprinted by permission.


Vietnamese Recipes

Cookbook Profiles with Recipes

from Kate's Global Kitchen:

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This page modified January 2007