https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AVietnamese_cuisine%2F8%2FenTranslations:Vietnamese cuisine/8/en - Revision history2026-09-11T17:27:42ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Vietnamese_cuisine/8/en&diff=160612&oldid=prevFuzzyBot: Importing a new version from external source2025-07-03T23:42:15Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>== Regional cuisines ==<br />
[[File:Chả cá Lã Vọng Hà Nội tháng 2 năm 2018 (1).jpg|thumb|right|[[Cha Ca La Vong|Chả cá Lã Vọng]], a specialty of [[Hanoi]]]]<br />
[[File:Mì Quảng, Da Nang, Vietnam.jpg|thumb|right|[[Mì Quảng]], a specialty of [[Đà Nẵng]] and [[Quảng Nam province]]]]<br />
[[File:Bun Mam Soc Trang - fish, prawns, pork - Vinh Long Market VND20000.jpg|thumb|right|[[Bún mắm]], a specialty of [[Sóc Trăng province]]]]<br />
The mainstream culinary traditions in all three regions of [[Vietnam]] share some fundamental features:<br />
* Freshness of food: Most meats are only briefly cooked<!-- cooking changes color and texture of meat to preserve their original textures and colors-->. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.<br />
* Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.<br />
* Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.<br />
* Broths or soup-based dishes are common in all three regions.<br />
* Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.</div>FuzzyBot