Translations:Vietnamese cuisine/8/en

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Regional cuisines

 
Chả cá Lã Vọng, a specialty of Hanoi
 
Mì Quảng, a specialty of Đà Nẵng and Quảng Nam province
 
Bún mắm, a specialty of Sóc Trăng province

The mainstream culinary traditions in all three regions of Vietnam share some fundamental features:

  • Freshness of food: Most meats are only briefly cooked. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.
  • Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.
  • Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.
  • Broths or soup-based dishes are common in all three regions.
  • Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.