With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide.
Though the mainstream culinary tradition throughout the country share some key features of freshness, herbs and vegetables, broths and display, Vietnamese dishes vary from region to region. From north to south, you will find a delicious variety on offer, influenced from China, Thailand, India and French.
In the north, the foods are often less spicy than in other regions. In general, northern cuisine is not bold in any particular taste but feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients. Notable dishes are Pho – perhaps the most famous one, bun cha (rice noodle with grilled pork), cha ca La Vong.
The central Vietnam’s cuisine is known for its spicy food and sophisticated meals consisting of many complex dishes served in small portions, which sets it apart from the two other regions. Hue, the country’s former capital is considered the culinary center of the region features highly decorative and colorful food that reflect the influence of ancient Vietnamese royal cuisines. Some signature dishes are Bun bo Hue, banh khoai, cao lau.
Food in the South is vibrant and flavorful as a result of the warm weather and fertile soil of the region. Southern people prefer to add more sugar in dishes than other regions. The vast shorelines also make seafood a natural staple for the South. Ho Chi Minh, the biggest city in Vietnam, is one of the best 10 places in the world to have street food, according to Forbes. Popular dishes includes Banh my, hu tieu, banh xeo.