Vietnamese Food

Vietnamese cuisine can be very diverse due its geography and climate. There is no accurate average temperature for the whole country. The Vietnamese national culture emerged from a concrete living environment: a tropical country with many rivers and the confluence of great cultures (Vietnam Country). Vietnam is a long, narrow country in Southeast of Asia that borders south China, east of Laos and Cambodia. Vietnam is practically the size of Italy and Japan put together; and is divided into three regions: north, central, and south.

Vietnam has variety types of food for every occasion, from an everyday meal to New Year’s festivities food. The flavor of the Vietnamese food varies from sweet, sour, salty, and spicy. However, rice, the mainstay of the Vietnamese diet, is grown throughout the country but particularly in the Red River delta in the north and Mekong River delta in the south. As Vietnam’s population started to increases, farmers had to produce quicker as well; making Vietnam the third country to produce the most rice. In fact, the Vietnamese people say that their country resembles a bamboo pole (the narrow central region) with a basket of rice at each end.(Food in Vietnam) Rice is eaten almost every day in the Vietnamese diet. Even though three-fourths of country is either a hill or mountain, the long waterway along the country provides a small variety of seafood like fish or shrimp.

Among the variety of sauces, the most famous and popular sauce is called nouc mam and in English it is called fish sauce. Of course the name “fish sauce” doesn’t sound too pleasant, but the taste is irreplaceable. Nouc mam is a liquid condiment derived from fish that are ferment; the most common fish to make Nouc mam in Vietnam, is anc...

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