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Food of Vietnam

Balance as method: sour, salty, sweet and hot, all at once. Fish sauce and shrimp paste, lemongrass and galangal pounded in a mortar, coconut milk cracked for rendang, pho broth simmered overnight, sambal alongside.

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From Wikipedia

Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes : sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements, which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, brown sugar, long coriander, Saigon cinnamon, bird's eye chili, soy sauce, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, bánh tráng rice paper wrappers and rice flour.

Vietnamese cuisine on Wikipedia Text under CC BY-SA 4.0

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