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Message definition (Vietnamese cuisine ) In [[northern Vietnam]], a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions. [[Black pepper]] is used in place of [[Chili pepper|chilies]] as the most popular ingredient to produce spicy flavors. In general, northern Vietnamese cuisine is not bold in any particular taste—sweet, salty, spicy, bitter, or sour. Most northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients. The use of meats such as pork, beef, and chicken were relatively limited in the past. Freshwater fish, [[crustacean]]s, and [[mollusk]]s, such as [[Shrimp and prawn as food|prawns/shrimp]], [[Squid as food|squid]]s, [[Crab meat|crab]]s, [[clam]]s, and [[Mussel#As food|mussel]]s, are widely used. Many notable dishes of [[northern Vietnam]] are crab-centered (e.g., ''bún riêu''). Being the cradle of Vietnamese civilization, northern Vietnam produces many signature dishes of Vietnam, such as ''[[bún riêu]]'' and ''[[bánh cuốn]]'', which were carried to central and southern Vietnam through Vietnamese migration. Other famous Vietnamese dishes that originated from the north, particularly from [[Hanoi]] include "[[Bun cha|''bún chả'']]" (rice noodle with grilled marinated pork), ''phở gà'' (chicken soup with rice noodles), [[Cha Ca La Vong|''chả cá Lã Vọng'']] (rice noodle with grilled fish).
ベトナム北部 は気候が寒冷なため、スパイスの生産と入手が限られる。そのため、この地域の料理は他の地域よりも辛くないことが多い。唐辛子の代わりに黒胡椒 が最も人気のある辛味付けの材料として使われる。一般的に、北部のベトナム料理は、甘味、塩味、辛味、苦味、酸味といった特定の味を強く打ち出すことはない。ほとんどの北部のベトナム料理は、様々な調味料を繊細に組み合わせることで生まれる、軽くてバランスの取れた風味を特徴としている。豚肉、牛肉、鶏肉などの使用は過去には比較的限られていた。エビ 、イカ 、カニ 、アサリ 、ムール貝 などの淡水魚、甲殻類 、軟体動物 が広く使われる。ベトナム北部 の多くの有名な料理は、カニが中心である（例：ブンジウ ブンジウ バインクオン ハノイ 発祥のその他の有名なベトナム料理には、ブンチャー phở gà （鶏肉と米麺のスープ）、チャー・カー・ラーヴォン