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Considered as one of the healthiest cuisines of the world, the popularity of Vietnamese cuisine is increasing rapidly across the globe. Most dishes consist of five fundamental tastes; spicy, sour, bitter, sweet and salty, corresponding to five organs; gall bladder, small intestine, large intestine, urinary bladder and stomach. Balance, explained as keeping the Yin and the Yang, is of grave importance to Vietnamese cuisine. For example Duck meat that is considered cool, is served in hot summer with ginger fish sauce, that is hot!
North Vietnamese food is less spicy. Crab is a favorite in the region, notably the Bun Rieu (Paddy crab meat and vermicelli soup). South Vietnam produces more flavorful food, with liberal use of garlic, shallots, and fresh herbs. Food in Southern parts are also slightly sweeter.
Some of the must-try items are Bun bo Hue (spicy beef soup), Pho (a noodle and meat soup, with a rich clear broth), Com Tam (grilled pork over broken rice) and Banh Chung (sticky rice wrapped in banana leaves). The list doesnt do any credit to the absolutely massive variety of food that the country offers. Our suggestion is just dive in!
Filipino food is becoming popular day by day, hugely because it is a mixed cuisine with influence from Indonesian, Indian, Japanese, Chinese and American cuisine. Although at times tourists complain about the food, probably it is due to their inability to choose the right dishes according to their liking.
Lechon (whole, roasted pig) is popular in the country. Vinegar is a common cooking element. There is a range of treated meat on offer – Tapa (cured beef), Adobo (braised chicken or pork, cooked till dry), Tinapa (smoke-cured fish), Kare-kare (oxtail and vegetables cooked in peanut sauce) are notable.
Vegetarians traveling to the country may struggle for food, although they can gorge on the delectable sweets – Champorado (sweet cocoa rice porridge), Puto (sweet, steamed rice cakes) and the famous Bibingka!
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