Vietnam food & drink
Vietnamese cooking is varied and usually superb, as the profusion of Vietnamese restaurants in New York, London and Berlin contest. It is a mixture of Vietnamese, Chinese and French traditions, with a plethora of regional variations. As in all countries of the region, rice or noodles usually provide the basis of a meal. Not surprisingly, fish is plentiful. Pride is taken in the fact that the freshest of vegetables are used and the vegetables and fruit served is seasonal.
• Breakfast is often congee (rice porridge) or a meaty noodle soup locally known as pho.
• Nem (spring rolls: pork mixed with noodles, eggs and mushrooms wrapped in rice paper, fried and served hot).
• Banh chung (glutinous rice, pork and onions wrapped in large leaves and cooked for up to 48 hours, to be eaten cold at any time).
• Nuoc mam (Vietnamese dishes are not complete without this fermented fish sauce).
• Bun cha, (grilled pork, cold rice noodles, deep fried rolls and a big bowl of salad leaves).
Tipping is now quite customary, especially in tourist areas, and is much appreciated in a country where salaries are still low. Upscale restaurants and hotels may add a 5-10% service charge to the bill.
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