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Vietnamese and Thai food are both Southeast Asian cuisines. What is the difference in taste between them?

Vietnamese cuisine is a dish based on fish sauce and added with other seasonings. It is naturally refreshing, strong and sweet. It is characterized by being light and not greasy, with a high proportion of added vegetables, and based on the original principle of vegetable preservation. It is highly praised by the healthy diet faction. The hot and sour Thai food is most suitable for the high temperature and loss of appetite in summer, but beat the loss of appetite in summer with appetizing Thai food! Shang Chu has launched a new "Tai Yue Gong Tasting" buffet dinner. Whether you are a Thai food fan or a Vietnamese food fan, the chef has carefully prepared Thai food, so that you can visit two countries with the taste of your tongue. Every time you take a bite, you can feel the freshness of the ingredients and the delicateness of the topping, which is unforgettable!

Thai food is mainly sweet, sour and spicy. Vietnamese food focuses on fresh taste and the taste is relatively light. The two are tasted at the same time, complementary and intertwined.

Food: Sweet and sour Thai moong vegetables that you must eat in summer. First, pair it with fresh vegetables and moong eclipse mango rice rolls, thin and soft rice paper, fresh and soft rope and mango to increase your appetite. Paired with fresh Thai shrimp, delicious meat, chili, garlic, and spices, the sauce has a refreshing taste. Made with lots of tomato and chili sauce, the eclipse chili has no shortage of spicy and fresh flavor. Choose the fresh and luxurious green curry sea cucumber and abalone that leaves a fragrant aroma on your teeth.

Seven kinds of seafood are served at 8pm every night, including plump Australian oysters, which are fresh and refreshing. North American Yellow Island Crab, soft meat. Matsuba crab legs, densely bouncing in the mouth. White, tender and sweet. New Zealand is clear and hard with a rich salty taste of sea water; the golden snail meat is thick and chewy. Frozen shrimp are firm and refreshing, and can rebound. Five types of stickleback fish are served every evening, including salmon, dried fish, white fish, octopus and Northern Song Dynasty shellfish. Boston lobster, bonefish and Argentinian angel pink shrimp are served on Saturdays, Sundays, public holidays and eves.

In addition to this classic Thai moon dish, there are also creative ingredients and the popular D24 durian dessert. The Rebel Mango Angel Cake, soft chiffon cake, fine Rebel base, middle layers and layers of Filipino Luzon net that perfectly combine the aroma of Rebel and the sweetness of mango are fresh and charming.