The Roots and Influences on Vietnamese Food
Vietnamese food has deep roots that go back to ancient times, with influences from its neighbors China, Cambodia, and Laos. Over the years, Vietnamese food has mixed in elements from other cultures, like French colonial influences in the modern times.
Three Areas in Vietnamese Dish
Vietnamese food can be split into 3 main regions.
Northern Vietnam
Known for its mild and subtle flavors, Northern Vietnamese food emphasizes freshwater fish, seafood, and simple, earthy ingredients.
Central Vietnam
Central Vietnamese food is all about vibrant colors and bold, spicy flavors, showcasing tons of fresh herbs, spices, and complex sauces.
Southern Vietnam
Thanks to a tropical climate and fertile land, Southern Vietnamese food has sweeter flavors, lots of coconut milk, and a bounty of fresh fruits and veggies.
Special flavors
Common ingredients include rice, noodles, fish sauce, soy sauce, and a variety of veggies, herbs, and spices. Some key flavors in Vietnamese food are:
Fish sauce (nước mắm)
A salty and savory sauce made from fermented fish, used to add depth and umami to many dishes.
Lemongrass (sả)
A herb used to add a fresh, citrusy flavor to dishes.
Tamarind (me chua)
A fruit used to add a tart twist to dishes.
Chili (ớt)
This is also common.
Signature Vietnamese Dishes
Phở
Rice noodles, thinly sliced meat, and a flavorful broth packed with spices and herbs.
Bánh mì
A Vietnamese SUBWAY type sandwich served on a crispy baguette, loaded with various meats, pickled veggies, and fresh herbs.
Bún chả
A dish of grilled pork served with rice noodles, fresh herbs.
