Vietnamese food
Vietnamese food is one of the most distinctive and delicious cuisines in Asia—and the world. During our travels, we were especially taken by the bustle of Hanoi and, in contrast, the serene mountain air of Dalat. But wherever we went, Vietnamese cuisine was the thread that connected it all.
The national cuisine is built around fresh ingredients, minimal oil or dairy, and rice-based staples like noodles, rice flour, and rice paper. This makes many traditional Vietnamese dishes naturally gluten-free and lighter than those of many neighbouring countries. A key element of nearly every meal is nước chấm, a dipping sauce made from fish sauce, lime juice, sugar, garlic, and chillies.
Vietnam’s geography divides its regional food culture into three broad areas:
Northern Vietnam leans toward light, subtle flavours, often using black pepper instead of chilli.
Central Vietnam is known for bold, spicy, and beautifully presented dishes, especially in the former imperial capital, Huế.
Southern Vietnam features sweeter, herbier dishes, with plenty of coconut milk and seafood.
Vietnamese cuisine also reflects outside influences—especially from China, through noodles and broths, and from France, which introduced ingredients like baguettes, coffee, and vegetables such as potatoes, carrots, and onions.
