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Vietnamese food is lighter in taste, with less salt and oil, but this brings out the original freshness of the ingredients. A common seasoning used in Vietnamese cuisine is fish sauce - a sauce made from seafood.
Vietnam is divided into three main regions: northern, central and southern. Each region has a different style of cooking, including the main ingredients, texture and flavor. But there will also be some commonalities. For example, they will use some traditional spices such as fish sauce, shrimp paste, and soy sauce.
Vietnamese-style baguette - Vietnamese French baguette is a new flavor variety born during the French colonial period, known as Bánh Mì in Vietnam. Locals have replaced wheat flour with locally produced sticky rice flour, still unmistakably traditional French bread on the outside, but softer inside than the original style. It is then cut up and coated with thick liver sauce, sandwiched with various Vietnamese tie pork, shredded pork skin, shredded cucumber and white radish, coriander and chili oil, full of authentic Vietnamese flavor. Nowadays, it has become part of the main meals of the day in Vietnam.
Sugar cane shrimp - Fresh shrimp meat is chopped and wrapped around sugar cane that has been peeled and cut into strips.
Vietnamese meat dumplings - wrapped in banana leaves, available in round and square shapes. Vietnamese dumplings are wrapped with glutinous rice, green beans, pork and pepper, and have a very unique taste.
Vietnamese Noodles (Pho) - If you know the Vietnamese word "Pho" in Vietnam, then you don't have to worry about going hungry, the magical "Pho" actually refers to the most famous Vietnamese cuisine - Vietnamese beef noodles.
Vietnamese spring rolls - Vietnamese spring rolls skin made of glutinous rice, thin as cicada wings, white and transparent. It can be wrapped with various kinds of meat and vegetarian ingredients.
Deep-fried elephant fish - a fish about the size of a hand, deep-fried until the fish is crispy and tasty.
Vietnamese duck eggs - A traditional Vietnamese food made by boiling half-grown duck eggs before they are hatched. It can be served with spices such as pepper salt and shiso to reduce the unfavorable taste.
Drip coffee is indispensable in the daily life of Vietnamese people. It is a special drip coffee cup with a glass underneath, first put coffee powder inside the drip, press a piece of metal with a hole, then add hot water to brew, so the coffee will drip and drip into the glass underneath. So drinking this kind of coffee must require patience.
The second specialty is egg coffee. A popular way to drink coffee in Hanoi is to add a raw egg to Vietnamese coffee, and if you want to add more flavor, you can add mint, ginger, vinegar, or garlic. It sounds quite scary, but the taste is actually not bad, a bit like the soft texture of tiramisu.
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