Vietnam

Background

by Naomi Duguid and Jeffrey Alford

Vietnamese cuisine can be divided into three distinctive regional cuisines: southern, central, and northern. You'll most likely have eaten southern-style food, with its wide variety of fresh herbs and complex tropical flavors. Food from the center tends to have more chile heat; shrimp paste is also used extensively. As you move north, the food has more of a Chinese feel, with greater use of preserved vegetables, tree fungus, and dried mushrooms, and fewer fresh herbs and greens. There are more stir fries, and black pepper is used instead of chiles. People from the north will tell you southern food is flamboyant and unsubtle, while those from the south say northern food lacks taste and freshness. We find it all delicious.

Excerpt from the original Vietnam, Cambodia and Laos Handbook by Naomi Duguid and Jeffrey Alford. Reprinted by permission.

Vietnam

• Backgrounder
• What to Eat
• Menu Guide
• Vietnamese Condiments

Vietnamese Recipes

• Bun Ho (Beef with Rice Noodles)
• Cha Gio (Crispy Spring Rolls)
• Nuoc Cham (Chili, Garlic & Fish Sauce)

Cookbook Profiles with Recipes

• Asian Flavors by Wendy Sweetser
  • Lemon Grass Pork on Pineapple

• The Food of Vietnam by Trieu Thi Choi and Marcell Isaak
• Shrimp Mousse on Sugar Cane
• Hue Pancake
• Grilled Squid
• Crab with Tamarind Sauce
  • Dipping Sauces
    • Fish Sauce Dip
    • Soy Sauce Dip
    • Sweet and Sour Sauce
    • Tomato Sauce

• Authentic Vietnamese Cooking by Corinne Tran
  • Fish Dipping Sauce Nuoc Cham
  • Peanut Dipping Sauce Nuoc Leo
  • Scallion Oil Hanh La Phi
  • Table Salad Sa Lach Dia
  • Traditional Herbs Rau

from Kate's Global Kitchen:

• From Moon Cakes to Pancakes
• Vietnamese Meals in Minutes

Back to the main Vietnam page

Vietnam on Wikipedia

More country Destinations

 

 
 

This page modified January 2007

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