For my first official article for you all, I wanted to focus on a cultural staple of all countries, but one that I believe defines Vietnam to a higher degree than many others in the world – the food. There are many reasons why I chose to teach and travel in Vietnam, and I will be the first to admit that food was very high on the list.
Vietnam is separated into three distinct regions – the north, the south and central Vietnam – each of these regions is also distinguished by the differences in their cuisines. Some are the same dishes but prepared and served differently, and some are completely different altogether. The north has many simple, well-cooked meat and noodle dishes with lots of influence from China, the northern neighbor and former colonizer of Vietnam. The south of Vietnam is known for its seafood, fresh fruits and strong flavors, with many dishes often served with spicy peppers, garlic and fish sauce on the side. Central food is bold and in your face – often, these dishes are more unfamiliar and less well-liked by foreigners when they eat them (shrimp paste was a jarring flavor for me).
Food has such a central position in the values and traditions of Vietnamese culture no matter the region.
