Vietnamese cuisine comes in many forms, whether it’s pho or a regional specialty. As you venture across the different parts of Vietnam, you’ll notice subtle changes in the culinary traditions, the ingredients used, and the different ways they prepare what many consider to be traditional cuisine.
For example, in northern Vietnam, there’s a colder climate so the availability of some spices is tough. Northern Vietnamese foods tend to be less spicy, with black pepper used in place of chilis and similar substitutions made. The use of meats are generally sparse, although the people in the region enjoy pulling from pork, beef, chicken, freshwater fish, and more. A lot of notable Vietnamese dishes from the north are crab-centered, occasionally include limes, and are templates for contemporary traditional Vietnamese food.Read More