Why is Vietnamese food so good?

 Vietnamese cuisine encompasses the foods best vietnamese food near me and beverages of Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. 

Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird`s eye chili, lime, and Thai basil leaves.[1] Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour.[2]

Kikkoman, a leading soy sauce manufacturer, did market research confirming that fish sauce (nước mắm) is the predominant table sauce in Vietnamese homes, where it captures over 70% of the market, while the share for soy sauce is under 20%. Due to historical contact with China and centuries of Sinicization, some Vietnamese dishes share similarities with Chinese cuisine, aside from the native Vietnamese influences that make up the heart of Vietnamese cuisine. 

In the culinary tradition, the Chinese brought to Vietnam wonton noodles (wantons), char siu (char siu), dumplings (har gou), noodles (shahefen), noodles (wheat noodles), beef beer (popiah), waffles (youtiao), moon cakes and pia. (Suzhou-style mooncake), nian gao, tang yuan, beef buns, baozi, yangzhou fried rice (yangzhou fried rice), fried noodles (eat me). 

Vietnamese have adopted these foods and added their own style and flavor to the food. Ethnic students in areas near the China-Vietnamese border also adopted some foods from China. The Tay and Nung ethnic groups of Lang Son introduced fried pork belly and braised pork belly from China. New World vegetables such as chili peppers and corn were also brought to Vietnam from the Ming Dynasty.

The French introduced the baguette to Vietnam and combined it with Vietnamese fillings to become a popular fast food in Vietnam called banh mit, known abroad as "Vietnamese baguette". means stuffing. The French also popularized Vietnam with onions, cauliflower, lettuce, potatoes, tarragon, carrots, artichokes, asparagus and coffee.Pho is probably Vietnam's most famous dish. continue reading....