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

Southern Vietnamese are heavily affected by Cambodia, Thai and Chinese cuisines (due to trade and immigrants). Southerners prefer sweet tastes (created by adding sugar or coconut milk) and spicy tastes (created by chili peppers).
A variety of dried fish and sauces originate from the South. Southerners prefer seafood and use simple cooking methods with larger and less servings.

  • Cơm Tấm: Literally translated as “broken rice”, this hearty dish is served for breakfast, lunch and dinner. This dish started with humble...
  • Bún thịt nướng: Brightly coloured and fresh in flavour, this noodle dish is a great alternative to the heavier pho or com dishes served in...
  • Hủ tíu: Though pho is the starlet of Vietnamese cuisine, its humble Saigonese cousin hu tieu is a soup that shouldn’t be overlooked. Named...

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