Vietnamese cuisine (cuisine translates to ẩm thực in Vietnamese: ẩm: drink and thực: food) is known for its common use of fish sauce, soy sauce, and hoisin. Vietnamese recipes use many vegetables, herbs and spices, including lemon grass, lime, and kaffir lime leaves. Throughout all regions the emphasis is always on serving fresh vegetables and/or fresh herbs as side dishes along with dipping sauce. The Vietnamese also have a number of Buddhist vegetarian dishes. The most common meats used in Vietnamese cuisine are pork, beef, prawns, various kinds of tropical fish, and chicken. Duck and goat/lamb are used much less widely. | |
Vietnam has one of the most sophisticated and exciting cuisines in the world. Its historical influences and geographical gifts have created a cuisine rich in variety and vibrant in color and freshness. Vietnam's culinary heritage combines elements from three of the world's most celebrated cuisines: French, Chinese, and Indian. Paired with an acute sense of aesthetics and presentation, these influences give Vietnamese cooking a tremendous pallete of flavors, textures, and colors that is sure to offer something that everyone can appreciate. |
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