VIETNAMESE REGIONAL CUISINE VARIATION AT VIETNAM GASTRONOMY TOURISM 2018

Vietnamese cuisine from north to south have their own unique style, contributing to the diversity of Vietnamese culinary culture. People from different region of Vietnam have different tastes. It can be seen that in the South, sweetness is preferred while spicy flavor is a must in the Central and when it comes to Northern dishes, all five taste senses are balanced to stimulate appetite.

The harmony of taste in Northern Vietnamese cuisine.

Unlike other regions, food in the north of Vietnam is not bold in any specific flavour but instead it balances all tastes: sweet, salty, spicy, bitter and sour and thanks to which northern dishes feature light and remain theirs authenticity. At Vietnam Gastronomy Tourism 2018, specialties from the north of Vietnam will be introduced and served to the visitors such as bun thang (hot rice noodle soup), bun cha Ha Noi (Hanoi rice noodle with grilled marinated pork), bun dau mam tom (vermicelli and tofu served with shrimp paste), Pho ga (rice noodles with chicken), Pho cuon (rolled pho), cha ca La Vong (turmeric grilled fish), com Lang Vong(Lang Vong rice) , etc. Even though using the same ingredients with other areas and sharing the same names, northern food knows how to stand out by using creative recipes as well as different spices.

Image 1: Northern foods

The depth in flavour of central foods

Central cuisine is the perfect mix of imperial cuisine and street food. While the capital of the last dynasty of Vietnam, Hue’s culinary tradition requires highly decorative and colourful dishes, street food remains simple and plain which makes the central cuisine become special, impressive and unforgettable. Nowadays, cuisine of the middle area is enormously popular with Banh mi Hoi An, my Quang, etc. when some of them were put in in top cuisine ranks of foreign culinary magazines.

Image 2: Central foods

The diversity of southern cuisine

Southern people bring their frankness to the way they make food when foods here are often vibrant, flavourful and sweeter than in any other region. Some famous dishes of the South are banh xeo (Vietnamese savory crepes), hu tiu (Vietnamese shrimp and pork noodles soup), lau mam (fish sauce hot pot), etc. Besides, the warm weather also plays an important part of shaping the specific characteristics of southern food as the matter of fact that it creates an ideal condition for growing a wide range of fruits, vegetables and livestock.

Image 3: Southern foods

Vietnam Gastronomy Tourism 2018 will be held with the idea of “Vietnamese cuisine reaches out to the world” which is an opportunity to enjoy Vietnamese cuisine from North to South right at the heart of Ho Chi Minh City.

Accompanied with the event including:

  • Organization Board: International Alumni Network – iAN, Restaurant Association Vietnam Initiative – RAV
  • Main sponsor: Biolla (Product of BSB Development & Investment Co., Ltd.)
  • Partner: Hoan My Cuisine Company Limited
  • Co-sponsors: Prague Hotel, Thien Thao Hotel, SAAV, Vinobeer, GoEatMe and Én Tea House & Restaurant

VGT Team

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