VIHATOUR - Hanoi - Vietnam - Culinary art of Vietnam

>> French and Chinese influence
Its cuisine is a blend of French, Portuguese, Thai, Laotian, Cambodian, Indian and Chinese: Vietnam has been under Chinese riling and French colonization. With its long border. Vietnam has been vulnerable to waves of foreign influence that have created a truly unique flavor.
As with Chinese food, you will be given a bowl full of steamed rice to which you add meats, vegetables selected with chopsticks from central dishes. After years of French influence, Vietnam saw the introduction of sautering, baking, dairy products and Western produces, such as potatoes and cauliflower. The French also implanted the baguette, cafe au lait, and bateaux. Vietnamese baguette sandwiches are served with liver, fish or pork pate, vegetables and chilies. They are considered mid-day snacks and are sold from carts throughout the entire country

>> Other influence
The Buddhist influence also led to a vegetarian cuisine that is remarkably varied and extensive. Laos, Cambodia and Thailand radically changed the Indian curries and spices, which the Vietnamese modify; so a spicy Vietnamese dish is usually milder than its Thai counterpart, even though both cultures use fish sauce, shrimp paste, lemon grass, mint, basil, cumin and chili peppers.

>> What is the food like?
Vietnamese food is very healthy and light, thanks to its reliance on fresh vegetables, stir- frying and use of vegetable oil rather than butter. Pork is to the Vietnamese what red meat is to us, but consumed in much smaller quantities, with rice, broth and vegetables as fillers. Free range chicken and their eggs are pricey delicacies. Although very tough & not gastronomically lavish by Western standards, a chicken is slaughtered for a feast commemorating a special guest or occasion.