Vietnamese cuisine can be divided into three categories, each category realates to their specific region. Northern Vietnamese cuisine is more simple and carries much more of Chinese and Cantonese influence, and so therefore it uses much more soy sauce than any other region. Southern Vietnamese cooking is reflects more of a French and Indian with the presence curries and snails that play some of their foods. But lasty Central Vietnamese cooking perhaps most reflects “pure” Vietnamese cuisine because Central Vietnamese food also has the most distinct flavor and taste - being much, much spicier than its Northern and Southern counterpart regions, as well as being much more colorful in their spices. Central cooking is also seen as being influenced by the royal Vietnamese cooking, being not only very spicy and colorful but also showcasing a a lot of the small side dishes set on the table at once. In vietnam the number of dishes shows the wealth a particular family may have, so for example the more dishes on a family table, the wealthier that particular family was.A typical meal for a normal Vietnamese family would include a dish that would contain meat or vegetable dishes, with a large bowl of rice that the family share among themselves. Each member has their own bowl and wooden chopsticks as eating utensils, also a small bowl of fish and soy sauce are given to them if they want to mix it in with their food or to dip their vegetables and meat in them. Vietnamese cuisine includes many multi course meals such as the seven courses meal of Beef which is typically served at weddings or other important occasions. There is also the seven courses of fish but it is less common and less popular. These courses are on the more higher-eating end of Vietnamese cuisine. Soup is typically served in one of the seven courses , it is served in bowls that have white rice or noodles in them along with chopped white onion along with spring onion, beef balls simmered in the broth, (in pho tai) slices of raw beef (to be cooked by the boiling hot broth), and then of course the broth itself.
Pho Beef soup
A nourishing soup made with flat rice noodles, Pho Bo soup is popular throughout Vietnam. It is served in small bowls that have white rice or noodles in them along with chopped white onion along with spring onion, beef balls simmered in the broth, (in pho tai) slices of raw beef (to be cooked by the boiling hot broth), and then of course the broth itself.
Sup Mang Tay Cua
(Vietnamese Asparagus Crab Soup) The French first introduced asparagus to the Vietnamese, who then added this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," because of its resemblance to bamboo shoots. This soup traditionally uses white asparagus but as time goes on more people are starting to use.
This is a very tasty dessert that originates from Vietnam. This treat is sweet and tart at the same time and the texture of this is yogurt is very different from your average yogurt like in the West. It has the same look and smell from plain yogurt. One difference is that when you eat the yogurt your not supposed to stir it. This is a healthy treat that has low fat and cholesterol.
Vietnamese Chicken Salad
It is very crisp, clean and fresh tasting and even though there are a lot of ingredients, it s worth it for its light, fresh taste. This salad contains many of the ingredients that is often used in many Vietnamese dishes. Some of the ingredients that is used in this dish really makes the salad really tasteful. The salad consists of chicken, garlic, fish sauce, peanut oil, cabbage, red chillies and much more. These flavor and texture combinations makes this salad very filling.
Vietnamese Chicken Curry
This Vietnamese curry is not as heat intensive as Indian or Thai, but is more aromatic and subtle. In this curry basil is one of the key ingredients that helps the curry ‘s essence come together. First you have to fry potatoe chunks until they are light brown. Then after you drain and set aside you heat a little oil in a pan and saute shallots with some lemon grass, garlic and chillies until soft. Add some curry powder and chicken then stir for three minutes. Add potatoes, salt, coconut milk and chicken stock, bring boil, then cover and simmer gently for about 30 minutes and then sprinkle some basil on top and you curry is done.
a sweet congee, served as a dessert treat, it has huge variety of Che available, because it can be made with different fruits, beans and other ingredients. Che can be served cold, cool or hot and Che does not always necessarily mean sweet congee either, but a different kinds of sweet sauces, gelatins, and exotic Vietnamese fruits are available when eating a Che.