Vietnamese cuisine through characteristics of food

Vietnamese cuisine is always one of the most special things that can definitely impress the foreigners very strongly right from first try for very tasty and balanced flavor, featured by the great combination of herbs, vegetables, and meats. Here are some characteristics of foods in Vietnam.

In Vietnam, unripe fruits can be used as a type of vegetable. Green papaya, unripe banana, or banana flower, … are often a part of salad dishes in place of leafy greens. Because their tastes are a bit sour, so, the combination with fish sauce, garlic, chili, chopped peanuts, and some dried shrimps make everything so perfect. On the other hand, the ripe fruits with the taste of great sweetness and scent are always delicious desserts after the main courses.




Vietnamese Cuisine

 In fact, geographical differences always cause various cuisine styles among places across the nation. However, the most common characteristic of food in Vietnam is always the brilliant scale of the sweetness, sourness, heat, aromatics, and fish-sauciness or also known as the balance of yin and yang. And together with that, there are still some other noticeable features of Vietnamese cuisine making it characterized, including:

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Rice and fish sauce – The most basic elements

Rice – An indispensable part of Vietnamese Cuisine


Recently, Vietnam is the world’s 2nd largest rice exporter that’s not strange at all as the rice is grown everywhere in the country. It’s also an indispensable part of Vietnamese people’s lives as they have rice for all daily meals, from breakfast, lunch, to dinner, and even the desserts.

Another must-have ingredient in Vietnamese food is no other things but the fish sauce, a salty and fermented condiment made by fermenting altogether anchovies and salt. Fish sauce appears in many kinds of foods like spring roll dips, marinades, soup broths, salad dressings, and so on. Well, it seems pretty hard to find any Vietnamese dish that does not have this condiment.
Aromatics and herbs

Cilantro – A very popular herb in Vietnamese foods


Vietnam is the land of so many, many types of fresh herbs, aromatics, and spices that also go into the cuisine style of Vietnamese people from the North to the South. Most popular species are cilantro, mint, fish leaf, lemongrass, dill, garlic chives, etc. Enjoying Vietnamese foods and dishes, it will be a big trouble without those specified ingredients. Honestly, they are one of very important characteristics of foods in Vietnam!!!

Fruits and vegetables

A dish of Vietnamese green papaya salad

Thanks to its tropical climate and very long coast, Vietnam features a countless number of plants, fruits, and vegetables, providing the numerous varieties of food ingredients for the country. Vietnam’s territory is often divided into 3 main regions, including the northern, central and southern parts.


Further reading:

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