The culinary tradition
Vietnamese cooking is light and herb-forward, with fish sauce and rice as constants. The north is restrained and savoury, the south sweeter and more abundant with herbs and coconut. French occupation left bánh mì, pâté and coffee culture, all fully localised.
Regional kitchens
Hanoi
Clear pho and restrained seasoning.
Saigon
Sweeter broths and abundant herbs.
