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A helpful guide to the
cuisine of Vietnam
for diners and travelers
by an established authority
Why
Vietnamese Cuisine
is special
Vietnamese cuisine is one of the world's healthiest - fresh vegetables are
important elements.
Many dishes have a
broad medley of flavors. Vietnam's noodle soups best epitomize this attribute
and have collectively become the country's national dish.
Noodle soups
 A
Vietnamese noodle soup begins with a delicate, yet flavorful clear broth that takes hours to
prepare. Then, rice noodles are briefly added. Then both cooks in the kitchen and diners at the table enhance
the preparation with
various ingredients and flavoring agents.
Pho
Bo - It defines a certain type of noodle soup. This is by far the most popular
dish in Vietnam - and the one you should try first. Beef is the star
ingredient. Pho Bo is enjoyed at lunch, dinner and especially breakfast. It is
served in a range of venues, from humble street stalls to quality restaurants.
A
platter of fresh herbs (such as mint) and vegetables (such as bean sprouts) is
set on the table for Pho Bo and other noodle soups. The diner selects the ones he wants to mix
in his bowl with the broth. This lets the diner flavor the preparations to suit
his personal tastes.
Shrimp rolls
Cha
Gio - This is the fried shrimp roll variety. It is made with a filling (such as minced pork) that is tightly
wrapped with a thin dough sheet, then deep-fried until its crisp outside, yet
still moist
inside. It should be served hot. Like virtually all shrimp rolls, the diner hand-dips it into a sauce.
Goi
Cuon - This is the fresh version of the shrimp roll. Its filling (usually a
combination of vegetables and shelled cooked shrimp) is lightly wrapped in thin,
edible, transparent rice paper. Then, it is over-wrapped with a lettuce leaf. Unlike the Cha Gio (described above), the Goi Cuon is served cold
- and is soft, not crispy.
Other
culinary items
Rice
is the main starch staple in Vietnam. Most is grown in the southern Mekong River
delta. (In the cooler north, wheat is also grown).
Popular
flavoring agents include Nuoc Nam (sauce made with salty, fermented fish)
and Nuoc Cham (garlicky chili paste). The are used both in the kitchen
and at the table. The same is for fresh herbs like mint, basil, and coriander.
Dining traditions
The
food is normally brought to the table all at once in communal serving bowls.
Diners transfer the food into their small individual eating bowls - and eat with
chopsticks.
Regional differences
Click this button to read my brief discussion on how cooking differs by region.
Also learn
about these
exciting
world cuisines
My food & wine
credentials
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