Interestingly, Vietnamese cuisine is based on geographical, cultural and religious aspects. The food in the North of Vietnam is with its stir-fries and noodle-based soups, does not rely on spices but values the natural taste of the ingredients.
In South, there is more of flavor-blending with nearby Thailand and Cambodia. The tropical climate down South also sustains more rice paddies, coconut groves, jackfruit trees, and herb gardens.
The food here is typically sweeter too: sweeter broths for pho, more palm sugar used in savory dishes, and those traditional taffy-like coconut candies made with the mouth-watering coconut cream. I recommend you all, the delicious sweet-sour soup, Canh Chua: a Mekong specialty.
Vietnamese cuisine description is incomplete without a special mention about Central Vietnam’s Royal Hue cuisine. Like India, spices are grown in abundance in central Vietnam’s mountainous terrain that makes this region’s cuisine notable for its spicy food, setting it apart from the Northern & Southern regions. Hue’s culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. Hue royal cuisine is delicate and elegant but not extravagant. The ingredients are carefully chosen and cooked in a sophisticated way. The food is healthy and follows the philosophy of balancing “yin and yang,” it’s all about a perfect combination of sweet and salt, the cold and hot, the fresh and the fermented.