Vietnamese cuisine encompasses the foods and beverages of Vietnam and features the combination of five fundamental taste (Vietnamese in the overall meal). Each Vietnamese dish has distinctive flavour which reflects one or more of these elements.
Common local ingredients such as fish sauce, shrimp paste, soya sauce, rice, fresh herbs, vegetables, and fruits. Vietnamese recipes uses lemongrass, ginger, coriander, bird’s eye chili, lime, Vietnamese basil & mint.
Traditional Vietnamese cooking greatly admires its fresh ingredients, minimal use of dairy and oil, and reliance on herbs and vegetables. With the balance between fresh herbs, meats, seafood and selective of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide.
Known for its balance of five elements, many Vietnamese dishes include five fundamental taste sense (ngũ vị): spicy (mental), sour (wood), bitter (fire), salty (water) and sweet (earth). And the cooks also try to have five colors (ngũ sắc): white (metal, green (wood), yellow (earth), red (fire) and black (water).
Vietnamese cuisine appeals to gastronomes via five senses: food arrangement attracts eyes, sounds come from crisp ingredients, five spices detect on the tongue, aromatic ingredients come mainly from herbs stimulate the nose especially finger food can be received by touching.
Recommended dishes: Fresh Rice Paper Roll, Caramelized Fish, Chicken Lemongrass & Chili
Rice Vermicelli: Bún
Rice Paper: Bánh Tráng
Fish Sauce: Nước Mắm
Chili Sauce: Tương Ớt
Shrimp Paste: Mắm Ruốc
Sesame Seed: Hạt mè
Kê Gà Star Anise: Hoa hồi
Vietnamese basil: Rau húng quế
Vietnamese mint: Rau húng lủi
Shallot: Hành tím
Jigsaw/Saw Leaf: Ngò gai
Bird’s Eye Chili: Ớt hiểm
INCLUDES: Mineral water and a glass of house wine/cocktail/mock-tail/beer/soft drink/juice
PRICE: VND 2,350,000 per person (Minimum 2 people)
Prices are in VND, subject to 5% service charge and VAT