Viatnamese Cuisine – Heaven on Earth
Perhaps Asia’s greatest culinary secret, Vietnamese food is on the radar but hardly a global phenomenon. Essentially it’s all about the freshness of the ingredients – chefs shop twice-daily to source just-picked herbs from the market. The result? Incomparable texture and flavour combinations.
For the Vietnamese, a meal should balance sour and sweet, crunchy and silky, fried and steamed, soup and salad. The country’s vast range of excellent edibles invites experimentation. Though Vietnam’s well-known classics – pho, spring rolls, and shrimp paste grilled on sugar cane – are all well and tasty, it pays to venture into the unknown. Every bustling wet market, every bicycle-riding vendor and every open-air eatery is a potential trove of delights that rarely make it beyond the country’s borders.
Without a doubt we found heaven in the Vietnamese cuisine. We tried it all: the more pricy restaurants recommended by travel advisors like Lonely Planet as well as the countless street markets, restaurants and vendors. Sometimes we though that the further away from the touristic places we ate, the better and cheaper was the food.
Now we are ready for the next culinary experience – but until then, so long…