Southern Vietnamese

Southern Vietnamese cuisine relies heavily on sugar and spices and an abundance of herbs and fresh vegetables. This is not a problem in Ho Chi Minh City, as the tropical climate nurtures a long and plentiful growing season, sometimes two. Dish preparation is simple with many cooking techniques borrowed from neighbouring Cambodia, China and Thailand. To sample a taste of the south, read below.

Banh Xeo: These fried pancakes are made of flour, egg and salt. They come stuffed with meat, vegetables, prawns and pork, accompanied by herbs and garlic/chili infused fish sauce.
Bun Mam: The sausage of Vietnamese soups made with everything but the proverbial kitchen sink. Ingredients include shrimp paste, aubergine, squid, prawn and much more. Be warned, it's not for the squeamish or those with a sensitive nose!
Canh Chua Ca Loc: This sweet and sour fish soup is a visual feast with red, green and white colours floating in a dark tamarind-flavoured broth. Typically Canh Chua Ca Loc is made with Mekong fish, pineapple, tomatoes and okra.
Hu Tieu: A soup-based dish consisting of long, thin, rice flour noodles served with barbequed pork, shrimp and fish.
Bun Thit Nuong: A delightfully fresh and simple dish. Vermicelli noodles blanketed in herbs, peanuts, sliced cucumber and topped with grilled, marinated pork. This is an easy one to eat. In fact, it's hard to eat only one! All of the above dishes can be enjoyed at most Vietnamese restaurants and street kitchens in Ho Chi Minh City.

GALLERY

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