Vietnamese cuisine is the call of the dish, the principle of spice blending and the general eating habits of all Vietnamese in Vietnam. Although there is little or no difference, Vietnamese cuisine still implies the most general meaning of all the popular dishes in the community of ethnic minorities but relatively popular in the community. Vietnam.

Vietnam is an agricultural country belonging to the tropical region, tropical monsoon. In addition, the territory of Vietnam is divided into three distinct regions: North, Central and South. It is the geographical, cultural, ethnic and climatic characteristics that define the specific characteristics of regional cuisine. Every region has typical taste. This contributes to the rich and varied Vietnamese cuisine. This is a food culture that uses a variety of vegetables (boiled, fried, made melon, eat raw); Many types of soup are especially sour soup, while the amount of animal foods is usually less. The most commonly used meat is pork, beef, chicken, duck, shrimp, fish, crab, snail, mussels, oysters, etc.

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