Vietnamese Cuisine


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Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngu v?) in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, and fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and basil leaves.

Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide.

Canh = Soup
Cơm = cooked rice
Cuốn = Roll
Gỏi = Salad
Nuong = Grilled
Tom = Shrimp
trứng hấp = Steamed egg

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Dishes: 7 / 48

(0 ) Sauté Diced Beef, B… (Vietnamese)
This is a cubed beef sauteed with cucumber, tomatoes, red onion, pepper, and soy sauce dish in. The name derived …
(0 ) mỳ Quảng (Vietnamese)
A Vietnamese noodle dish that originated from Quảng Nam Province in central Vietnam. In the region, it is one of …
fried sweet (a little) puff bread
(0 ) Bánh Dày Ð?u (Vietnamese)
glutinous rice flour with a mung bean crumble.
(0 ) Bun Ga Cari, Chicke… (Vietnamese)
Canh Chua is a sour soup indigenous to the Mekong Delta region of southern Vietnam. It is typically made with …
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