Foreign cuisine is an important part of any trip abroad
Influences on cuisine come from neighbouring countries and there are strong reflections of Chinese, French and Thai food in Vietnamese dishes. Mainly grown in the fertile Mekong River Delta of the south and the Red River Delta of the north, these incredible regions are worth exploring whilst you are on holiday. The Mongolian invasion in the tenth century brought beef to Vietnam and this is now a chief element of many recipes.Foreign cuisine is an important part of any trip abroad, and the diversity and unique flavours of Vietnamese cuisine are just waiting to be discovered throughout the country.
As with any country's gastronomical style, the geography of Vietnam is fundamental in why certain ingredients play such an important role. Vietnam holidays would not be complete without trying the taste of the country's famous ‘nuoc mam' fish sauce. The Chinese weight brought styles such as stir and deep frying and nations like Laos and Cambodia, brought chilli and coconut milk to the south of the country. This devotion to rice can even be found in the description the locals use to illustrate the shape of their country – a bamboo pole with a bowl of rice at each end. Whereas most people converge on the centre of the Red River Delta, going further afield to the picturesque rice paddies one can gain insight into how the locals traditionally live and the vital role that agriculture plays.
Regardless of where your gastronomical Vietnamese journey takes you, you're guaranteed an innovative, healthy diet of fresh vegetables, plentiful fruit, understated spices and seasoning and lots of mouth-watering fresh seafood. It is said that the varying recipes and ways of cooking in Vietnam can be categorised into three distinct styles – those of the south, which are sweet, spicy and influenced by Cambodia, the more saltier dishes of the north that spice with black pepper rather than chilli, and those of central Vietnam, home to smaller screw barrel for extruder machine Manufacturers more intricate, but plentiful dishes with lots of spices and vibrant colours. This rather salty ingredient is a staple in Vietnam and you can expect to see this in nearly all the dishes you taste. Of course, noodles and rice play the biggest part in Vietnamese dishes and in particular, rice, found in almost every meal. Another extremely popular condiment is nuoc cham, very hot and spicy and made with garlic, chilli, onions, vinegar and citrus juice for an exciting tang.
Made by layering anchovies and salt in wooden barrels and fermenting for at least six months, it is used as a base in many recipes and the Vietnamese's love of the sauce can be compared to how much the Chinese love soy sauce.
