Regional Feature of Vietnam Cuisine

Vietnam cuisine features each region with different.
Northern Cuisine
Northern cuisine is often not tasty and spicy, fatty or sweet as other areas, primarily using fish sauce and shrimp sauce. Use more vegetable dishes and fresh seafood available such as shrimps, crabs, fishes, clams, mussels, etc. Generally, by ancient tradition with poor agriculture, northern cuisine in the past was not popular with the main ingredient of meat, fish. Many people appreciate Hanoi cuisine, and they believed that it represents the most typical of essence cuisine in northern Vietnam with pho, bun thang, bun cha, Thanh Tri rolling cake… with special spices like Belostomatid oil, basils…

Thanh Tri Rolling Cake.

Southern Cuisine

Southern cuisine influenced by Chinese cuisine, Cambodia, Thailand, is characterized by adding more sugar and using coconut milk. This cuisine also produces a numerous types of dried fish. Southern cuisine is also used more saltwater seafood than the north (fishes, shrimps, crabs, sea snails), and very special with rustic, typical of the time. Currently, there are many dishes become specialties: Chuot Dong Khia Nuoc Dua (grilled rice mouse with coconut water), Doi Qua Hap Chao (steamed bats and crows), Ran Ho Nau Chao Dau Xanh (bean rice soup with cobra)…

Chuot Dong Khia Nuoc Dua.

Central Cuisine
Central food with its unique features expressing through distinct flavor and it tastes more spicy and salty dishes than the north and the south. The colors mixed abundant and brilliant with red and dark brown colors. The central provinces such as Hue, Da Nang, Binh Dinh are famous for sour shrimp sauce. In particular, Hue cuisine affected from royal cuisine. It is very picky in processing steps and presentation. On the other hand, There are no too much specialties in Hue but royal cuisine requires a large amount of food, so each kind of raw food can be use to create many different dishes.

Hue Royal Cuisine.

Cuisine of Vietnam ethnic minority
There are 54 ethnic groups living in diverse geographic regions across the country and each ethnic has its own flavors in the community of Vietnam people. Many of these small dishes are not well known in other one, such as the fresh pork mixture of ethnics in Highlands. However, many dishes have become national specialty in Vietnam and is widely known as Mam Bo Hoc in the south, Banh Trung Cuon (Cao Bang and Lang Son province), Coong Phu cake (Tay people), Lon Sua and Vit Quay Moc Mat, Khau Nhuc Lang Son, Pho Chua, Chao Nhong Ong, Pho Cuon Sui, Thang Co, and Xoi Nep Nuong of Thai people, Thit Chua Thanh Son Phu Tho…

Xoi Nep Nuong of Thai People.

Vietnam cuisine all over the world
Following in the footsteps of Vietnam all over the world, Vietnamese cuisine with all its flavors are gradually known in many countries such as Korea, Laos, China and European countries. It is easy to find a Vietnam restaurant in the United States, Canada, France, Australia, Czech Republic, Germany, Poland and Russia. Traditional Vietnamese dishes such as pho, fried spring rolls and other spices such as shrimp sauce, fish sauce, and herbs are very popular in of Asian regions where Vietnamese people living. However, Vietnam cuisine in the world has more or less changes to be harmonized with the taste of local communities around the world.