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Home | Vietnam | Eating and Drinking in Vietnam | Food of three regions
Food of three regions

There is something in common and different between Vietnamese cuisine in the North, the South and also in the Middle. Materials, spices, way of cooking, as well as serving are dominant characters which flexibly changed from place to place in this country. In the North, dishes with salty taste seem to be much preferred to suit the chill weather. On the contrary, the Southern cuisine is a combination between sweet and sour. Foods of the Middle are famous for its hot but sensitive taste that closely links with eating habit set for hundreds of year by royal families Northern cuisine exhibits fewer herbs and vegetables than the other regions because its climate is less hospitable than the Mekong Delta. For heat, North Vietnamese cooks rely on black pepper rather than chilies.The royal tradition in the Central region goes back beyond the recent Vietnamese monarchy to the ancient kingdom of Champa. The royal taste reveals itself in the preference for many small dishes placed on the table at once. The more lavish the spread, the wealthier the household. However, even the poorer families are likely to have multiple dishes of simple vegetables.

  •  Food in the North of Vietnam uses soy sauce, fish sauce and prawn sauce and has many stir fried dishes. With harsh weather and less developed...
  • Southern Vietnamese are heavily affected by Cambodia, Thai and Chinese cuisines (due to trade and immigrants). Southerners prefer sweet tastes (created by...
  • Central Vietnam is distinct in its extreme spices and color of food. Hue’s cuisine, affected by royal cuisine once created for kings and queens,...

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