Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.
What Vietnam drinks
Cà phê sữa đá, egg coffee, rice wine
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Home / World Cuisines / World Cuisines
विश्व के व्यंजनWorld Cuisines↳ from Vietnam
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.
Cà phê sữa đá, egg coffee, rice wine
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Strong coffee dripped through a small metal phin filter onto sweetened condensed milk, then poured over ice. Vietnam is the world's second-largest coffee producer.
Invented in Hanoi in 1946 when milk was scarce: a custardy egg-yolk foam floats on strong coffee.
Clear, fragrant beef noodle soup spiced with star anise, cinnamon and charred ginger.
French baguette meets Vietnamese fillings.
Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.
China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.
Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.
17,000 islands; Padang (Minangkabau) food is famous for rendang.