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{{short description|Culinary traditions of Vietnam}}
{{Culture of Vietnam}}
[[File:Pho bo 3.jpg|thumb|250px|{{lang|vi|[[Pho|Phở bò]]}} (beef noodle soup) from the city of {{lang|vi|[[Hội An]]|italic=no}} – different regions have different recipes for their {{lang|vi|phở}}.]]
[[File:Bún chả Vietnamese food.jpg|thumb|250px|{{lang|vi|[[Bun cha|Bún chả]]}}, a dish of grilled pork and noodle and herbs]]
[[File:Bún bò Huế minh28397.jpg|200px|thumb|{{lang|vi|[[Bún bò Huế]]}}, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables]]'''Vietnamese cuisine''' encompasses the [[foods]] and [[beverages]] originated from [[Vietnam]]. Meals feature a combination of five fundamental tastes ({{langx|vi|ngũ vị|links=no|label=none}}): sweet, salty, bitter, sour, and [[Piquant|spicy]]. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a [[Wuxing (Chinese philosophy)|five-pronged philosophy]]. Vietnamese recipes use ingredients like [[lemongrass]], [[ginger]], [[mentha|mint]], [[Vietnamese mint]], [[long coriander]], [[Saigon cinnamon]], [[bird's eye chili]], [[lime (fruit)|lime]], and [[Thai basil]] leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally [[gluten-free]], as many of the dishes are rice-based instead of wheat-based, made with [[rice noodles]], [[Rice paper|rice papers]] and [[rice flour]].

Translations:Vietnamese cuisine/1/en - Revision history

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