Translations:Vietnamese cuisine/8/en

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.