What’s in Vietnamese Food?

In the northern part of the country, thanks to the influence of neighbouring China, people tend to use more soy sauce than other parts, where fish sauce is more usual.

Other common ingredients in Vietnamese cooking include black pepper (mainly in the north), hot chili, coconut milk, limes, lemon grass, tamarind and cane sugar, supplemented by asparagus and potatoes, courtesy of the French influence.

Methods of cooking vary from simmering or boiling to frying or grilling.

Stir-frying using a wok and chopsticks is common.

Many European influences can be found in Vietnamese dishes, including sauces, meats, cold roast pork, patés and baguettes (French rolls).

At the other end of the scale, in some parts of the country there is still plenty of demand for exotic meats such as dog, turtle and snake.

Source: Internet

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s