Vietnam Food Recipes

Northern, Central and Southern Vietnamese Cuisines ..........

Bo Bun (Vietnamese Noodle with Beef and Lemon Grass) Bitter Gourd Stuffed with Minced Pork Soup
Nuoc Cham Cabbage with Bacon
Hanoi Chicken Vermicelli Carp Cooked in Coconut Milk
Vietnamese Beef Steak Chicken Porridge
Steamed Coconut Custard in a Pumpkin Crispy Beef Slices Served with a Spicy Dip
Vietnamese Chicken Curry Drunken Chicken Soup
Barbecued Shrimp Paste on Sugar Cane Egg Omelet
Bamboo Shoot with Beef Fried Squid
Stuffed Squid In Clay Pot Garlic Roasted Duck
Beef in Coconut Milk Green Beans with Curshed Garlic
Beef with Lemon Grass and Mushroom Green Peppers and Deep-Fried Bean Curd
Braised Eggplant With Minced Beef Grilled Beef with Lemon Grass
Egg Bean Curd Lamb in hot garlic sauce
Vietnamese Roast Chicken With Lemon Grass Lemon Grass and Cashew Nuts
Marinated Quail in Honey Spicy Beef Stew
Pork & Shrimp Summer Roll Spicy Fried Noodles
Pork Chops with Garlic and Onions Steamed Egg with Minced Pork
Shrimp On Crab Legs Stir Fry Water Spinach with Garlic
Spicy Barbecued Whole Chicken Legs Stir-fried Lamb with Mint and Chili
Spicy Broiled Pork on a Bed of Vermicelli Stir-fried Beef with Peppers and Bamboo Shoots
Stir-fried Noodles and Beansprouts Stir-fried Vermicelli with Vegetables
Stuff Chicken Wings Vegetable and Tofu Curry
Vietnamese Egg Pancake Vietnamese Egg Rolls
Vietnamese grilled pork Vietnamese Omelette with ground pork
Vietnamese Rice Noodle Salad Vietnamese Spring Rolls


Vietnamese food is heavily reliance on rice, wheat and legumes, abundance of fresh herbs and vegetables, minimal use of oil, and treatment of meat as a condiment rather than a main courseVietnamese Rice Paper

Rice plays an essential role in the nation's diet as it does throughout Southeast Asia. But it is also a noodle-crazy population. Noodles are eaten wet and dry or in, and are made in different shapes and thicknesses.

Vietnamese food uses a lot of fresh herbs and vegetables. These sets Vietnamese cuisines differ from those of its neighbors in Southeast Asia. Vietnamese food is healthily mixed of light flavors with very little fats added. No meal is complete without it. A key portion of every meal for north, south and central Vietnam, is a platter containing cucumbers, bean threads, slices of hot pepper, and sprigs of basil, coriander, mint and a number of related herbs found principally in Southeast Asian markets.

Pho BoCuisine in this country differs between the north, south and central regions.

Northern Vietnamese cuisine draws a lot from the Chinese, who colonized the country for decades and left behind their cooking culture and style of stir-frying, steaming, braising and stewing in clay pots. In spite of centuries of domination by China, Vietnamese food retained its own character.

Due to its bordering with China, north Vietnam reflects more Chinese influence than central or south. Soya sauce rarely appears in Vietnamese dishes except in the north. The central and south Vietnam use fish sauce or nuoc mam as their main ingredient in cooking their Vietnamese cuisine. The locals combine their fish sauce with chopped chilies, garlic, sugar and lime juice for a perfect balance of the sweet, salty, sour and spicy tastes. This is a favorite dipping sauce for any Vietnamese dishes. Stir frying is less practice in Vietnam but is more in the north than elsewhere. Frying in general is less important than simmering. Rice Paper Spring Roll

The Central region of Vietnam is the home of imperial cooking. With Hue, the ancient royal capital, located here it is not surprising that the food here is highly refined just like the former court chefs used to cook it, and well, fit for a king. Delicate portions are served in multiple courses.

The neighboring countries of Thailand, Cambodia and Malaysia at the south, have influenced the southern Vietnamese cooking. The food here shows a bit more of Indian influence and is spiced with chilies, coconut milk and a variety of herbs and spices

Northern cuisine is known for its subtle flavors, central cuisine for its spiciness, and southern cuisine for its use of sugar and bean sprouts

The most popular item is a noodle soup with a clear meat-based broth called pho. Many Vietnamese regard this as a national dish. Pho bo is a Vietnamese beef and noodle soup which is often eaten for breakfast, but also makes a satisfying lunch or light dinner. The boiling stock, fragrant with spices and sauces, is poured over the noodles, bean sprouts and scallions, and it poaches the paper-thin slices of raw beef just before serving.

The Vietnamese love to wrap parts of their meals in rice paper and lettuce leaves. They filled the rice paper and lettuce leaves with grilled shrimp, grilled beef, stir-fried pork and with vegetables and herbs like mint, basil and cilantro.

Spring rolls wrapped in rice paper and lettuce leaves, and beef noodle soup or pho, are traditional Vietnamese favorites.

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