Luscious Vietnamese cuisines

Vietnamese cuisine includes the foods and beverages of Vietnam and includes a combination of five basic tastes in overall meals. Each Vietnamese dish has its distinct flavour that is influenced by one or more of these elements. Because of the French colonisation of Vietnam, French cuisine has also had a significant influence.

Traditional Vietnamese cooking is highly regarded for its use of fresh ingredients, low use of dairy and oil, complementary textures, and reliance on herbs and vegetables. Shrimp paste, fish sauce, bean sauce, rice, fresh herbs, fruit, and vegetables are all common ingredients. Lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chilli, lime, and Thai basil leaves are also used in Vietnamese recipes.

Vietnamese cuisine reflects the Vietnamese way of life, from the preparation to the presentation of the food. Having lived through long periods of war and political conflict, as well as cultural shifts, the vast majority of Vietnamese people have been impoverished. As a result, the ingredients for Vietnamese food are frequently very cheap, but the way they are cooked together to achieve a yin–yang balance makes the food simple in appearance but rich in flavour.

Vietnamese food in Victoria is quite famous. The cuisine of Vietnam varies greatly by region, with a strong Chinese influence in the north and a Thai and Cambodian influence in the south. Add to that a distinct influence from decades of French colonisation, and you have a cuisine that is diverse and complex while remaining beautifully balanced.

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