Vietnamese cuisine is based on fish sauce, with other condiments added. It tends to be natural and refreshing in practice, and tastes sour and sweet. It is characterized by being light and not greasy, with a high proportion of added vegetables. It is based on the principle of maintaining the original taste of the dishes, and is highly praised by healthy eating groups.

Vietnamese people have inherited the food culture of yin and yang from Chinese food. The most important thing is to cook dishes that are relaxed and original, with only a small amount of seasonings. Fish sauce, sweet cauliflower and green lemon are indispensable seasonings. Foods are mainly steamed, grilled, stewed, and served cold, with less hot oil frying. Even some stir-fries or barbecues that are considered "hot" are often paired with fresh lettuce, mint, basil, cucumber and other lettuce to achieve the effect of "removing oil and reducing heat". Compared with other Southeast Asian cuisines, Vietnamese food is fresher and smoother; Vietnamese food is more exotic than Chinese food; compared with Western food, Vietnamese food is better at using various spices.

The use of spices is the most important part of Vietnamese cuisine. The biggest difference from Indian spices is that Vietnamese spices are made from fresh plants. Lemongrass is one of the most commonly used condiments in Vietnamese cuisine and has a strong floral aroma. Lemongrass, basil, mint, and celery add flavor to Vietnamese cuisine. Onions, scallions, and cilantro add an exotic flavor to Vietnamese cuisine. Meats are usually marinated with spices before cooking so that the flavors are "forced" into the meat, leaving a fragrance in your mouth when you bite into it. Vietnamese residents love to eat chicken, and they are also good at combining spices with chicken. The chicken wrapped in glutinous rice seems to have no seasoning, but in fact, various flavors have been forced into the meat, bringing an impact to the tip of the tongue.

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