Vietnamese Cuisine Guide - Vietnamese Foods & Drinks

Each region has its specialties, but the hallmarks of Vietnamese food are light, fresh ingredients, heavy on the rice, pork and fish, with garnishes such as mint, coriander, fish sauce, and chili pepper. Two of the local dishes you're most likely to encounter are pho, a noodle soup in a clear broth, and bun cha, fresh rice noodles with barbecued pork in sauce. Chinese- influenced dishes can be found, including hot pot, a cook-your- own group activity in which fresh vegetables and chunks of meat and fowl are dipped into boiling broth and then consumed. The French have left their mark as well: Along with excellent restaurants, you'll find espresso and crusty French bread on every street corner.

Rice, a major national export of Vietnam, gets plenty of face-time on Vietnamese tables- incarnations include fried rice, steamed rice, rice noodles, and rice paper. A mouthwatering range of flavorings is also a national hallmark. Spices and sauces, running the gamut from subtle to overpowering, annihilate all rice-induced monotony.

For vegetarians, they may need to do additional research when they eat in Vietnam, as meats and fish are more often than not a part of the preparation of the food; be prepared to be persistent. Thank to the Buddhist influence which renders the country relatively amenable to meatless alternatives, particularly during religious festivals on the first or 15th of each month according to the lunar calendar.