Vietnamese Architecture - Cuisine

Cuisine

Main article: Vietnamese cuisine See also: Vietnamese wine

Vietnamese cuisine is extremely diverse, often divided into three main categories, each pertaining to Vietnam's three main regions (north, central and south). It uses very little oil and many vegetables, and is mainly based on rice, soy sauce, and fish sauce. Its characteristic flavors are sweet (sugar), spicy (serrano pepper), sour (lime), nuoc mam (fish sauce), and flavored by a variety of mint and basil.

Vietnam also has a large variety of noodles and noodle soups. Different regions invented different types of noodles, varying in shapes, tastes, colors, etc. One of the nation's most famous type of noodles is phở (pronounced "fuh"), a type of noodle soup originating in North Vietnam, which consists of rice noodles and beef soup (sometimes chicken soup) with several other ingredients such as bean sprouts and scallions (spring onions). It is often eaten for breakfast, but also makes a satisfying lunch or light dinner. The boiling stock, fragrant with spices and sauces, is poured over the noodles and vegetables, poaching the paper-thin slices of raw beef just before serving. Phở is meant to be savored, incorporating several different flavors: the sweet flavor of beef, sour lemons, salty fish sauce, and fresh vegetables.

Currently, Vietnamese cuisine has been gaining popularity and can be found widely in many other countries such as the United States, Australia, Canada, South Korea, Laos, Japan, China, Malaysia, and France. Vietnamese cuisine is recognized for its strict, sometimes choosy selection of ingredients. A chef preparing authentic Vietnamese cuisine may incorporate the ingredients provided in these countries, but generally will prefer ingredients native to Vietnam.