Compared with exquisite and rich Chinese food or French food, Vietnamese food is really "dwarfed", but traditional Vietnamese food has a unique local flavor and is worth tasting by diners. This is why traditional Vietnamese restaurants can still be favored by many foreign tourists in Ho Chi Minh City today, although there are many restaurants. Vietnamese cuisine is the most distinctive food in Indochina countries. It can provide all kinds of exquisite dishes, including beef, pork, seafood, chickens and ducks, except rice as the staple food. At the same time, it also uses the unique spices in Southeast Asia, such as lemon grass, basil, mint, celery and fresh lime fruit, as well as famous fish sauce. Basically, Vietnamese food is more important than hot and sour. In addition, every place in Vietnam also has its own unique flavor. For example, in the north, there are river noodles, crab soup powder, snail soup powder, barbecue powder, imitation dog meat, frozen meat, grilled fish meat, snail steamed ginger juice, glutinous rice with bean noodles, glutinous rice with wooden claws, thin jiaozi, pork legs and so on. There are pork leg powder, cantaloupe, fried shrimp cake, rice cake, couple cake, rice cake, Suzhou cake and so on. In the middle; In the south, there are raw fish sour soup, stone fish, coconut milk pork, steamed fish with duck eggs, pot stickers, spring rolls, pancakes, crab soup, gourd melons, pig head melons and so on.

In fact, Vietnamese who are deeply influenced by China culture are also deeply influenced by China in food culture, and even many food practices come from China. In addition, due to the complexity of Vietnamese ethnic groups, each ethnic group has its own special cooking methods, so the so-called Vietnamese cuisine has been mixed with the tastes of other cuisines.

After years of war, economic activities stopped completely after liberation, and Vietnamese struggling on the edge of poverty had no intention to improve their "culinary art". Many masters with professional knowledge were displaced overseas. Therefore, in recent years, Vietnamese who have returned to Vietnam from overseas to visit relatives always feel that their tastes are much worse than before liberation. Fortunately, Vietnam is rich in agricultural, marine and mountainous resources, which can at least provide absolutely fresh materials, especially rich seafood. Vietnam can be said to be a "seafood paradise".

Generally speaking, people with light tastes are more likely to accept Vietnamese dishes, because most Vietnamese dishes only put a little spice and are rarely fried when cooking. The biggest feature of Vietnamese food is to keep the original flavor as much as possible. For example, almost all the most common vegetables on the table are eaten raw. The most important secret of Vietnamese food is the bowl of fish sauce ingredients on the table People who have eaten Vietnamese food will never forget that there are bowls of yellow and brown stains next to the dishes. It smells really bad, and some people even say it is fishy and smelly. However, when food is delivered to the mouth, it is indescribable and unforgettable. Only then can the beauty of Vietnamese food be understood.

In fact, not everyone can make the most delicious fish sauce formula. If the proportion of pepper, sugar, vinegar (or lemon), garlic and water is improper, the flavor of fish sauce is likely to be lost. If foreigners can't stand the fishy smell, they can stir-fry with garlic and pepper, sprinkle fish sauce while it is hot, and the fishy smell will disappear after the flameout and cooling. Don't underestimate this bowl of seasoning, it can be said to be the "secret recipe" for Vietnamese women to cultivate themselves! It is said that fish sauce is very nourishing yin, and women can stay young for a long time. However, if you have seen the process of making fish sauce with your own eyes, I'm afraid you won't dare to eat fish sauce for three years. According to Vietnamese locals, it is not difficult to make fish sauce. Just add salt to the fresh fish and then marinate it in a closed barrel. After fermentation, the juice will flow out and then filter to get pure fish sauce. Once upon a time in the countryside, almost every family made their own products, but now there are factories that produce them in large quantities.

Whether in a regular restaurant or a roadside restaurant, it is best to find out the weight of each dish before ordering. On the one hand, some Vietnamese people are used to having their own dishes when eating, and some of them are called combination dishes, which are heavier than expected. In addition, the price of many seafood or mountain products is calculated by kilograms. If this point is not considered in advance, it will easily lead to waste or misunderstanding and disputes. When you go to a restaurant in Vietnam, you must also pay special attention to the "service" provided by the waiter, including towels, peanuts and sauerkraut. It's best to be mentally prepared before using them.

But for ordinary tourists, "eating" in Vietnam is quite cheap, about $3 or $4 per person in the most famous traditional Vietnamese restaurants. Of course, roadside consumption is cheaper, and you can eat a meal for one dollar. However, you should be careful about the disgusting stomach abroad, which may not stand the local sanitary environment and can be avoided. Although Vietnamese also make various desserts, such as bean paste cake, thousand-layer cake, durian and glutinous rice. However, there is generally no habit of eating dessert after meals. Instead, there are fruits instead, because Vietnam is rich in fruits. The local Vietnamese don't have the habit of tipping. Generally, only restaurants where tourists come and go have the habit of tipping. As for the cost, it's entirely up to you, so you don't have to be too "inflated".