Translations:Vietnamese cuisine/8/en
Regional cuisines
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.