Vietnamese Food

Vietnam is not only a rather peculiar country of North Asia with extremely friendly and helpful people but its vegetarian regional menu is also worth discussing. The majority of Vietnamese population is meat-eaters, however, there are those who prefer vegetarian cuisine and pay much attention to the issue of their nutrition and health. Many meals are prepared and sold in the streets. Therefore, you will probably need some extra guidance to thoroughly study the Vietnamese vegetarian menu.

Among Vietnam’s delicate specialties, "bánh cuốn” ranks top thanks to its softness, sweet fragance of cinnamon, dried onion and strong taste of minced meat and sources!

If you have ever tried “Cơm Trắng” (Vietnamese plain boiled rice), you will find the difference from the boiled rice in other countries. In an ordinary meal of Vietnamese people, together with a variety of different dishes, Com or plain boiled rice is an indespensable one, the most popular food at the main meals of the day (lunch and dinner).

Vietnamese cuisine is a style of cooking derived from Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for freshness of the ingredients and for the healthy eating style.

Vietnamese food is varied, distinctive and, because it is comparatively low fat and high in carbohydrate, generally healthy. Traditionally, cooking was done over a fire, so preparation is by boiling, steaming, barbequing and frying, not roasting or baking.

The principle of yin and yang is applied in selecting the ingredients of a dish and the dishes of a meal, in matching dishes with seasonal or climatic conditions, with the prevalent environment and with the current physical well-being of the diners.