The Vietnamese kitchen has been influenced by alien domination and exchange of products. China, Mongolia, Thailand, Cambodia, Laos and France have left their culinary marks. Despite this the Vietnamese kitchen has its own character. It is less sharp than Thai kitchen, but qua taste less pure than the South-Chinese kitchen. However, if you only eat in a hotel you will never learn the Vietnamese kitchen. Simple, cheap and tasty are the dishes in soup kitchens alongside the streets and on the markets.
Rice is a life symbol for the Vietnamese people. On any market you will see many different qualities and varieties of rice. The grains differ in length, shape, color and scent. Normally rice is steamed. You should eat white long grain rice with a sharp tip. As a tourist you will almost by itself get fork and knife. You will also find fish and sea fruits at the markets.
The Vietnamese barely use oil, but they add the spice nuoc mam to almost all dishes as a replacement for salt. A typical feature of the Vietnamese kitchen is the merging of complementary ingredients. The quality of beef isn’t always as good, but you can be sure that pork and chicken is very tender and tasteful.
Every region in Vietnam has its own specialities and menus. However, some dishes are found everywhere: Pho (bouillon) served with bo (beef), tom (shrimps) or ga (chicken) – banh cuon tom viet nam (Vietnamese egg rolls with pork and shrimps) – chao tom voi thit lon xay (mix of cut shrimps and pork). In Hue you should try banh khoai and bun bo or bun ga (bouillon with stuffing).
When it comes to drinks, mineral water, coke, beer (333) and alcohol are available everywhere. You should avoid wine because of the poor quality. Tea and coffee aren’t common drinks for the Vietnamese.
