22 Facts About Vietnamese cuisine

Traditional Vietnamese cuisine cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables.

The Vietnamese cuisine is low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour.

The Vietnamese cuisine adopted these foods and added their own styles and flavors to the foods.

Onions are called hanh tay, asparagus as mang tay and potatoes are called khoai tay in Vietnamese cuisine, which reflects their origin before arriving in Vietnam.

In general, northern Vietnamese cuisine is not bold in any particular taste—sweet, salty, spicy, bitter, or sour.

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The region's Vietnamese cuisine is notable for its sophisticated meals consisting of many complex dishes served in small portions.

Mekong Delta Vietnamese cuisine relies heavily on fresh products which is abundant in the new land with heavy use of palm sugar, fermented fishes, seafoods and wild herbs and flowers.

The history of the region being a newly settled area reflects on its Vietnamese cuisine, with Am thuc khan hoang or Settlers Vietnamese cuisine means dishes are prepared fresh from wild and newly-caught ingredients.

Vietnamese cuisine always has five elements which are known for its balance in each of these features.

Vietnamese cuisine is influenced by the Asian principle of five elements and Mahabhuta.

Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served.

Therefore, the ingredients for Vietnamese cuisine food are often very inexpensive but nonetheless, the way they are cooked together to create a yin–yang balance makes the food simple in appearance but rich in flavor.

The traditional southern Vietnamese cuisine meal is made up of fresh ingredients that only the fertile Mekong Delta could provide, such as, and a wide range of tropical fruit like mangosteen, mango, and dragon fruit.

Northern Vietnamese cuisine has a strong Chinese influence, and its iconic dish is.

Northern Vietnamese cuisine cooking is the least bold and spicy in flavor compared to the foods from central and southern Vietnam.

Outside of Vietnam, Vietnamese cuisine is widely available in countries with strong Vietnamese immigrant communities, such as Australia, the United States, Canada, and France.

Vietnamese cuisine is popular in Japan, Korea, the Czech Republic, Slovakia, Germany, United Kingdom, Poland, Philippines and Russia, and in areas with dense Asian populations.

Vietnamese cuisine even praised it as "The greatest dish I have ever eaten" when he brought it up as one of the dishes for the elimination challenge for the top 5 finalists of American MasterChef season 4 episode 21.

Traditionally, the colouring of Vietnamese cuisine food comes from natural ingredients, however today there's an increase in the use of artificial food dye agents for food colouring, in Vietnam.

When Vietnamese cuisine dishes are referred to in English, it is generally by the Vietnamese cuisine name without the diacritics.

Fish sauce is literally called "mam water" in Vietnamese cuisine and is the distilled liquid from the process of fermentation of mam.

Vegetarian food is eaten to earn luck during special holiday and festival, especially during Lunar New Year where Vietnamese cuisine culture serve vegetarian food regardless of their religion.