In addition to tropical fruits and vegetables, Vietnamese food tends to be naturally refreshing and has a strong sweet and sour taste. Its characteristics are light and non-greasy, and the proportion of added vegetables is high. Based on the principle of retaining the original flavor of vegetables, it is highly praised by the healthy diet school. Raw beef noodles, Vietnamese spring rolls, duck eggs and shredded pork with sour skin are all famous dishes. In addition, drinks are also very distinctive, such as frozen coconut green, colorful three-color ice, rare ice and so on.

Thai food is famous for its color, fragrance and taste. The first feature is sour and spicy. Thai chefs like to use garlic, pepper, lime, fish sauce, shrimp sauce and other ingredients to flavor and cook a pot of hot and sour Thai food. Signature dishes include Dongyin Gong (hot and sour seafood soup), coconut tender chicken soup, curry fish cake, green curry chicken, mango fragrant rice and so on. Fish, shrimp, and crabs are all killers in restaurants, such as grilled crabs, grilled shrimps, pig necks, curry crabs, and so on.

Thai food and Vietnamese food both belong to Southeast Asian flavor.

It's just that Vietnamese food is fresh, refreshing and delicate.

Thai snacks and side dishes are delicious and eye-catching (after all, the customs of the two places are different)

Malaysian food, Malaysian food, is usually cooked with curry, worship, asan and dongyan spices. It is a hot and sour dish with bright color. Cattle, sheep, chickens, ducks, fish and shrimp are the main ingredients, and pork is used little or not.