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The short answer is no; Vietnamese food typically milder than Thai food. While there are some spicy dishes, most Vietnamese cuisine is flavored with fresh herbs and spices, rather than relying solely on chili peppers for heat.
Spicy foods ("hot") are typically balanced with sourness, which is considered "cool". Balut (trứng vịt lộn), meaning "upside-down egg" ("cold"), must be combined with Vietnamese mint (rau răm) ("hot").
Is Vietnamese Food Spicy? Vietnamese cuisine is known for its flavorful and diverse dishes, but one common question that often arises is whether Vietnamese food is spicy. The answer to this question is not a simple yes or no.
Are Vietnamese foods spicy? No, in general, Vietnamese foods aren’t spicy. With Vietnamese cuisine, herbs and spices are used frequently but not in the same way they’re applied in a manner of cooking like Thai.
The Vietnamese love their food and cooks make the most of each region's abundance produce and special ingredients to make their meals. Northern food is known for its simplicity; the dishes of central Vietnam are generous in spice and quantity; Southerners like to add sugar.
Unlike some other Asian cuisines, Vietnamese food is generally not spicy, allowing the natural flavors of the ingredients to shine through. Vietnamese cuisine boasts unique culinary techniques that contribute to its distinct flavors. One such technique is “nuoc mam,” the fermentation of fish sauce, which adds a savory depth to many dishes.
Bun Dau Mom Tom (Vietnamese rice Vermicelli with Shrimp Sauce) is a Vietnamese noodle dish made from vermicelli noodles served with a spicy, savory sauce made from fermented shrimp paste and topped with deep-fried tofu and boiled shrimp.
When it comes to spiciness, Vietnamese dishes can range from mild to fiery. The level of spiciness can vary depending on the region and personal preference. Some dishes are known for their intense heat, while others offer a more subtle kick.
Regional Variations. Vietnamese cuisine varies significantly across the country’s three main regions: Northern Cuisine: Known for its simplicity and purity of flavors. Dishes are less spicy, and the use of black pepper is common. Central Cuisine: Famous for its complexity and spiciness.
Traditionally, Vietnamese cuisine is based around five core taste elements, spicy, sour, salty, sweet and bitter. Common ingredients across the country include fish sauce, shrimp paste, rice, fresh herbs, fruits and vegetables.