Vietnamese Food

Vietnamese cuisine consists of a multi-layered combination of flavors influenced by the colonization of the French in the mid-1800s.

The cuisine is divided into three regions: North Vietnam, Central Vietnam, and South Vietnam. All three regions focus on fresh vegetables, herbs, side dishes, and dipping sauces with all the dishes being shared. Northern Vietnam is the birthplace of Pho and is more traditional. Southern Vietnam has more sweet dishes and is far more experimental with herbs and spices. Central Vietnam uses many more small side dishes.

Common ingredients in Vietnamese dishes are basil, lemongrass, cilantro, mint, chile peppers, cucumbers, chayote, eggplant, daikon, cabbage, bok choy, carrots, durian, lychee, mangosteen, mango, guava, papaya, tomato, star fruit, persimmons, pork, beef, chicken, shrimp and rice paper.

1. Individual rice bowl
2. Stir-fried vegetable dish
3. Meat or seafood dish
4. Fresh lettuces, herbs, fruit, and vegetables
5. Clear broth with vegetables
6. Fish sauce and/or other dipping sauce