Eating with Your Eyes Vietnam

Vietnam has three main regions – the north, the centre and the south – each with a distinctive food tradition. Northern food has close links to China but has definite Vietnamese overtones – there is the lingering fragrance of star anise, ginger and cassia, with the flavours saltier and more simple, the seasoning reliant on black pepper and, surprisingly, dill. The food of central Vietnam reflects its imperial past, when cooking reached a high degree of sophistication. The former imperial city of Hue is renowned for its sweet rice cakes, pork sausages and liberal use of shrimp paste and chilli, and for incorporating Western vegetables (grown in the cooler mountain regions) into its repertoire. With its tropical climate, and influenced by neighbouring Thai and Khmer cultures, the south uses more spice, sugar and leafy greens. A mixture of ground chilli, salt and sugar is sold as a seasoning for freshly cut pineapple, awakening the taste buds first thing in the morning. Everywhere, flavours are lively, diverse, balanced and light.