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Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes ( ngũ vị ): sweet, salty, bitter, sour, and spicy . The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a five-pronged philosophy .
This is a list of ingredients found in Vietnamese cuisine. Meat. Name Local name Image Region ... This page was last edited on 4 December 2024, at 10:13 (UTC).
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Southern Vietnam: Rice cake Fried rice cake with eggs and tangy soy sauce. Bánh phồng tôm: Southern Vietnam: Snack A form of deep fried snack made from starch and prawn. Bánh cống: Sóc Trăng: Tapioca cake Minced pork mixed with tapioca root and whole green beans, served with a circled shrimp on top. Bánh quai vạc: South Central ...
Phở - Rice noodle soup; Bánh cuốn Thanh Trì, Thanh Trì District; Bún chả cá Lã Vọng - fish fillets that are grilled then pan fried and served with Bún and vegetables.
Other events of 2025; History of Vietnam; Timeline of Vietnamese history; List of years in Vietnam; ... This page was last edited on 21 October 2024, at 06:07 (UTC).
Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber.
Regional cuisine is cuisine based upon national, state or local regions. [1] Regional cuisines may vary based upon food availability and trade, varying climates , cooking traditions and practices, and cultural differences. [ 2 ]