Vietnam, with its fine weather, is a land of plenty. Its production of fishes, poultry, vegetables and fruits are abundant and can be compared with Thailand. Vietnam is a bountiful paradise where many live in poverty, yet its proud people don't eat to live. They live to eat.
The French left a huge footprint on Vietnamese cuisine during their 100 year occupation of the country. Their influence ranges from the sweet corn, breads, salads, pastries and a multitude of tasty delights, to cooking method. Local people like to add some fish gravy and herbs, such as peppermint, lemongrass and fennel in cooking to make the food more tasty. The garnishment are also very special, such as spring onion with oil and deep fried shallots which add a special flavor to the food.
Vietnamese cooking methods include sautéing, stir- and deep-frying, boiling and grilling over a brazier. Vietnamese use a garlic-infused oil fro frying. The garnishing and decoration of Vietnamese dishes is as important as the flavor and freshness of the ingredients.
