The uniqueness of Vietnamese foods in three main regions
Northern Vietnamese food
The north is the place where ancient ancestors settled down long time ago, so all the ways of eating and dressing have become norms and are not easy to change. Northerners usually cook foods with frugal, light, slightly sour flavor. Typical dishes of the North: Pho, Bun (noodles), West Lake shrimp cakes, snail rice noodles, meat jelly, stir-fried noodles, spring rolls, etc.
bun thang (vermicelli and chicken soup)
The traditional foods that people in the north have at Tet holiday are just a part of the northern Vietnam cuisine. Another part of the cuisine of the region lies in the snacks. These are not the foods for you to fill up your stomach. They give people a lot of eagerness; and especially, they preserve many beautiful memories of childhood. Typical snacks: jams made from dracontomelon fruits, young rice cake, etc.
Central Vietnamese food
People in the central region prefer spicier and less sweet flavor. Especially in Hue, no matter how common or luxurious the foods are, they are all spicy and sour like pickled garden eggs and pickled shrimps. Typical dishes of the Central: bun Hue, banh beo, banh xeo, banh dap, fried rolls (cha ram), fish noodles, boiled meat and rice papers, etc.
Southern Vietnamese food
grilled snakehead fish
Foods of the South are simple, just like the people there. Southern Vietnamese foods are diverse and made from various ingredients, forms and flavors (spicy, sweet and fatty from coconut milk). Typical sweet flavor: cakes (snow-flaked cake, yeast cookies, glutinous rice cake, sponge cake), sweet gruel (banana sweet gruel, “sword” sweet gruel), sticky rice, grilled sausages, roasted chicken, etc. Coconut milk or coconut water is used to make those dishes fatty, sweet taste. Typical dishes: grilled snakehead fish, spring rolls, noodles, Nam Vang clear rice noodles, etc.
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