Ho Chi Minh city in the south is the most cosmopolitan of all Vietnamese cities and the home of incredible tropical seafood and specialties from the Mekong River delta. With its hot, humid climate and fertile lands, this region also produces a great variety of vegetables, fruits and meats. The French influence is particularly strong here. The small island of Phu Quoc off the Vietnam/Cambodia border, is reputed to produce the best fish sauce ( nuoc mam ) in Vietnam.
In Hanoi, the capital of Vietnam, which is in the north close to the Chinese border, the food is less spicy, and the Chinese influence particularly strong, with stir fried dishes and clay pot cooking. The climate is milder here than in the south, and the Red River delta with the Gulf of Tongking produces a wealth of fish and shellfish, as well as vegetables and other foods.

‘Hue’ (pronounced ‘huay’), home to the Vietnamese royalty. This quaint city nestled between Saigon and Hanoi is filled with culture and history that can be seen in the elaborate preparation of the dishes. ‘Cungdinh’ is the Vietnamese word for palace. Vietnames royalty enjoys their food in prettily displayed platters. While this could be seen as a regular theme in most Vietnamese dishes, one dish called ‘Ban Hua Thap Cam’, is the epitome of the royalty’s preferred dining experience. Each little treasure is accompanied by a different sauce. The royal feast started with ‘Cha Cha La Vong’ (Fried Fish Fillet with Dill). The fish fillets have been marinated with fresh herbs and fermented rice before being fried to a golden perfection. To eat this jewel of the ocean, first pile the succulent fish onto a piece of black sesame crackers and drizzle some aromatic chili shrimp sauce.

A Vietnamese meal is not complete if there is no rice. Seafood is one of the main themes in Vietnamese cuisine and this could be seen in most dishes, even in the sauces. ‘Bun Hen’ is a traditional ‘Hue’ meal, with a bowl of rice topped with baby clams, star fruit, fragrant herbs and ground peanuts. Pour the clear seafood soup and chili if you are up for a spicy treat, and then tuck into spoonfuls of this home-style dish. ‘Com Trai Dua’ is not the coconut rice Malaysians are familiar with. Instead, it is fried rice grilled in a fresh coconut. The aromatic lemongrass and kunyit rice (turmeric rice) has been stir fried with huge prawns and squids before it is stuffed to the brim of a fresh coconut and then grilled. This ensures that the rice is infused with the sweetness of the coconut flesh.

Vietnamese ingredients are sold in most Chinese, Vietnamese and Thai food shops, and are increasingly available from supermarkets.

Vietnamese Fish Sauce (Nuoc Mam) – As fundamental to Vietnamese cooking as soy sauce is to Chinese and Japanese cuisines, this pungent liquid condiment, translucent brown in color, is made from salted, fermented anchovies. It produces a magical effect on food, infusing whatever it is added to with a subtle, rich and elusive flavor.

Fresh Lemongrass (XA) – One of the most popular herbs in Vietnamese cuisine – and one that gives Vietnamese food its unique character. The grey-green, spear like plant resembles an elongated spring onion stalk with long, fibrous leaves. The lower part of the stem has a white, slightly bulbous, meaty base. It gives a marvelous lemony flavor to soups, stews and stir-fries.

Glutinous or Sweet Rice (Gao Nep) – Also known as sticky rice, this differs from regular, translucent, long-grain rice in that it has creamy white, sturdy kernels. It also has a higher starch content, so it needs to be washed, soaked overnight, then steamed. Cooked, it forms a sticky mass, and has a slightly sweet aftertaste. In Vietnam, sticky rice is a common breakfast item, and is popular during holidays.

Dried Rice Papers (Banh Trang)