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The Cuisine of Vietnam

Pictured above; Some Vietnamese Cyclo's


Vietnamese cuisine has many influences including French Indian and Chinese. The French influence that is often evident in Vietnamese soups is due to the French colonization of Vietnam, which began in the 16th century and ended in the middle of the 20th century. While The Indian influence is probably due to the Buddhist religion which is popular thought much of Asia.

As in much of Asia, a Vietnamese meal is rarely divided into courses. All the food is served at once and shared from common dishes. The food is well prepared and therefore chopsticks are used. Meals revolve around rice or noodles and accompany a soup, a stir-fry, and another main dish.

Vietnamese cooking is generally not as rich or heavy as the coconut milk curries, of, say, Thailand or India. Fish are abundant to Vietnam therefore seafood is central to Vietnamese cuisine. The distinct flavors of Vietnamese food come primarily from: mint leaves, coriander, lemon grass, shrimp, fish sauces, star anise, ginger, black pepper, garlic, basil, rice vinegar, sugar, and green onions. 

The Vietnamese also eat curries but they are less spicy than Indian or Thai curries. Vietnamese curries get their taste mainly from coriander, and chili is used in very small quantities. 

Popular dishes worth trying include "Pho Bo" a noodle soup and "cha gio" which are spring rolls that are low in fat.

Feature Ingredients
Lemon Grass
Feature Recipes
Vietnamese Dipping Sauce
Sesame Shrimp on Toast
Rice Paper Rolls
Crab and Corn Porridge
Pork in Lettuce Leaf Cups
Sizzling Steak and Onions
Vietnamese Steamed Buns
Quick Facts
There are over 15,000 varieties of rice.
Rice is produced in over 100 countries.
Rice originated as early as 10,000 BC in Asia.
Asian countries produced about 90 percent of the world's rice.


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