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The cooking of Vietnam food is yet like and unlike of China cooking with some influence of the neighborhoods of Laos and Cambodia, also with traits of Thailand food. The national dish is rice noodle soup (pho), which the beef stock flavored strongly and simmered for six hours, serve in a soup bowl with fresh bean sprouts, sliced onions and tomatoes and fresh mints. The majority of food dishes are flavored with fish sauce (nuoc mam), rather than salt and soy sauce the most important ingredients in every meal is fish sauce. Vietnamese food is not much common on fried cooking. Fish sauce plays a big part in Asian culinary cooking- it does taste good in any food you cook. |
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