For Vietnamese people, cuisine shows culture, tradition and spirit so that each meal features a combination of five fundamental taste elements: wood, fire, earth, metal, water. The similar point of Vietnamese cuisine stretching along an S-shaped land. Nevertheless, while sharing some key features, Vietnamese culinary tradition differs from region to region, from North to South, created the Differences in Vietnamese Regional Cuisine , depending on the differences in geographical, climic and cultural features.
Northern cuisine
In northern Vietnam, a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions. There is less sugar and a whole lot fewer chillies in Northern Vietnamese fare. Most northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients.
Northern Vietnam produces many signature dishes, such as Phở, Bún riêu, Bún chả and bánh cuốn…
Central Cuisine
The region’s cuisine is also notable for its sophisticated meals consisting of many complex dishes served in small portions. Chili peppers and shrimp sauces are among the frequently used ingredients.
Coming to the centre of Vietnam, it’s regrettable to not try Tam Ky chicken rice or Cao Lau in Hoi An, Quang noodle in Da Nang and mussel dishes as well.
Southern cuisine
The warm weather and fertile soil of southern Vietnam create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in this region, likes the sweetness and friendliness of Southern people.
Discovering Vietnamese cuisine you will find very interesting.
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