Food and cuisine are an intrinsic part of Vietnamese culture and also a favourite globally. Pho, a dish with flat rice noodles in a light, meat-based broth usually accompanied by basil, lime and other extras on the side, is a traditional breakfast food of the locals and a big favourite among visitors. Pho is Vietnam’s unofficial national dish and exported with pride all over the world.
Fish sauce or nuoc mam is essential in Vietnamese cuisine. It is the basis of all dips and dressings and it is the binding element for meat and fish marinades. Sticky rice square cakes are a Vietnamese traditional dish that must be part of Tet meals, the Vietnamese Lunar New Year festival.
White rice is the basis for the preparation of the commonly used ingredients rice paper and rice noodles. Rice paper is used for making fried and fresh spring rolls. There are round and flat rice noodles variants with different sizes. These rice noodles are used as fillings in noodle soups or noodle dishes. Transparent glass noodles or cellophane noodles are used as filler in salads or spring rolls.
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