Specialties of culinary art in three regions of Vietnam

Category: Travel guide in Vietnam 17 0

Uniquely by way of eating, perfect in processing, taste is typical of the culinary art of North, Central and South.

Vietnamese cuisine is rich and varied, reflecting the harmony and distinctive in the way of mixing spices and eating habits of Vietnamese people. It is no coincidence that international friends praise the delicious of Vietnamese food. Vietnamese food outlets in festivals promoting culinary culture abroad always attract a large number of local diners to come and enjoy.

Special in processing

Vietnamese culinary culture originates from the agriculture.  Either small or large party, the menu of the Vietnamese people cannot lack rice. Vietnamese dishes are made from vegetables, fruits, so they are low in fat, do not consume as much meat as Western ones, and do not use as much oil as Chinese.

When preparing food, the Vietnamese often use fish sauce to cook, combined with a lot of natural spices, so the dish is very delicious. Each dish has the differences of corresponding sauce to make the dish’s taste more specific.

Special in processing

Vietnamese dishes often include a variety of foods such as meat, shrimp, crab along with vegetables, beans, rice … And the tastes come from the processing, mainly boiled, steamed, cooked, Eat fresh to stay natural taste. Vietnamese people often use spices such as ginger, turmeric, onion, garlic, citronella and herbs … not dry or processed.

The spices are used in a mutually harmonious way. The combination of many substances is also the way to neutralize the poison, the same effect as the Chinese medicine.

Special in processing

Unique in the way of eating

The Vietnamese not only eat “science” but also “eat perfectly” and “eat democracy.” “Eat perfectly” is to eat with all five senses. First of all, eating with your eyes: food has to be beautifully presented, colorful, and then eating with your nose: the flavor of the food and the sauce.

Vietnamese people eat both “by ear”. It is interesting to hear the sound of food; finally, you enjoy the food and taste with the tongue.

All dishes are ready on the table. The whole family is gathering on the tray. The community is very clear in Vietnamese cuisine, whenever there is a cup of fish sauce in common or in small bowls. All people use the same cup of fish sauce, eat a bowl of soup.

The way of eating of Vietnamese is also emotional, hospitable.  Before eating, children must invite grandparents, parents, older people and guests. This thing reflects both courtesy and showing respect for the fellow. The art of cooking must satisfy the person who eats, satisfying all five senses.

Unique in the way of eating

Characteristics of three regions cuisine

Vietnamese people easily absorb the culinary culture of other ethnic groups, other regions from which to process their own. The difference in geographic, cultural, ethnic and climatic characteristics has formed a specific characteristic of each region.

Northern cuisine is moderately flavored, not too intense but colorful, mainly using diluted fish sauce, shrimp sauce. Hanoi is considered as the culinary essence of the North with delicious dishes such as noodles, Thanh Tri rolls and special spices such as tomatoes sauce, Lang basil.

With the central region, the tastes are stronger. The characteristics are shown by the special taste, many dishes spicy and salty. Colors are rich, vibrant. The central cuisine is famous for sour shrimp sauce, salted fish. Especially, Hue cuisine is influenced by royal cuisine, so it is very fussily in the way of processing, presenting many colors and quantity of dishes.

Southern cuisine, due to the influences of Chinese, Cambodian and Thai cuisines, is a bit spicy. And especially there are wild foods that have become specialities such as mice cook with coconut water, snakes cooked green bean porridge…


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