Cookbook:Cuisine of Vietnam
Cookbook | Ingredients | Cuisines | South-East Asian cuisines
These recipes are considered to be a part of the culinary tradition of Vietnam:
- Phở – rice noodle soup
- Bún măng – rice noodle soup with bamboo shoots
- Cá kho tộ – catfish in clay pot
- Canh chua cá – sour fish soup
- Bánh mì – colorful Saigon sandwich on French bread
- Bánh Xèo – crêpe-like pancake
- Nem – fried spring rolls
- Nước mắm pha - Fish Sauce
- Gỏi Cuốn – summer rolls
- Bún bò Huế – spicy beef soup
- Mực nhồi thịt – stuffed squid in clay pot
- Com chien – fried rice
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.
