THE FOOD OF THE EAST

THE AWAKENING OF VIETNAM

Due to its fortunate geographical location Vietnam is able to harvest a large variety of vegetables and fruits throughout the year. Vietnamese cuisine reflects influences from the neighboring countries such as China, Cambodia & Laos as well as from colonial past of the French. Settlers from other countries have also made their mark in Vietnamese cuisine. The biggest similarity to other Asian cuisines is the usage of fish sauce called “nuoc mam”, which is the “Salt of Asia”. Typical for Vietnamese dining is a large basket richly stuffed with various herbs which are eaten to complement the meals.

Currently a turn in Vietnamese cuisine can be seen. After years of constant struggle for survival due to economic troubles there is a development of the restaurant scene.

Vietnamese food is similar to the Japanese food very healthy and invigorating. Most dishes served fall under the category light without having to sacrifice taste and substance. This cuisine is surely making it’s way into the western homes because it does not require a change of our taste buds to appreciate it.

Essential Cooking Ingredients of Vietnam:

Basil, Beansprouts, Carrot, Chilli, Chives, Coriander, Fishsauce, Garlic, Ginger, Lemongrass, Lettuce, Mint, Radish, Rice, Rice Paper, Shallots, Spring Onions, Sugar Cane, Vinegar

FRUIT SPECIAL

Visit our picture gallery of stunning fruit and vegetable carvings made by leading Thai Artists in a recent carving competition.