Vietnam's cuisine is dynamic and incredibly diverse. With a long history of occupation as well as proximity to other SE Asia countries, you can see influences by the French, Chinese as well as Cambodian and Thai weaving its way throughout the cuisine.
The most commonly used ingredients that typify Vietnamese cuisine are: Rice, fish sauce, shrimp paste, soy sauce, fresh herbs and vegetables. Wherever you travel throughout Vietnam, the cuisine will still incorporate these flavours, but the type of dishes will reflect primarily the climate, history, seasons and access to produce.
Southern Vietnamese Cuisine
The first thing that you’ll notice is the fresh textures and vibrant colours that dominate the food scene in the South. With close proximity to the Mekong Delta, there is a nearly year round abundance of fruit, herbs and vegetables. Alongside any plate or bowl or food at a restaurant or street food vendor, there will be present, a sizeable mound of coriander, basil and/or bean sprouts along with a side of fiery chillies.