Vietnamese cuisine is not so much one cuisine but three. It can be conveniently categorized in distinct areas: northern, southern and central.
But no matter where in Vietnam, it is nearly impossible to imagine Vietnamese cuisine without its key ingredient – nuoc mam, fish sauce. This essential condiment is fermented from anchovies but does not really have a fishy taste. It is used in a similar way to soy sauce in Chinese cooking. Along with herbs such as lemongrass, mint, Vietnamese mint, coriander and Thai basil, fish sauce gives Vietnamese cooking its distinctive taste. [...Read more]