Last modified on 27 August 2014, at 23:42

Cookbook:Cuisine of Vietnam

Cookbook | Recipes | Ingredients | Cuisines | South-East Asian cuisines These recipes are considered to be a part of the culinary tradition of Vietnam:

Vietnamese cuisine (cuisine translates to ẩm thực in Vietnamese: ẩm: drink and thực: food) is known for its common use of fish sauce, soy sauce and hoisin sauce. Vietnamese recipes use many vegetables, herbs and spices, including lemon grass, lime, and kaffir lime leaves. Throughout all regions the emphasis is always on serving fresh vegetables and/or fresh herbs as side dishes along with dipping sauce. The Vietnamese also have a number of Buddhist vegetarian dishes. The most common meats used in Vietnamese cuisine are pork, beef, prawns, various kinds of tropical fish, and chicken. Duck and goat/lamb are used much less widely.

External linksEdit

Mon ngon moi ngay - mon ngon cua nguoi Viet (in Vietnamese)