Vietnam is a long skinny country of 70 million people bordering Laos and Cambodia to the west and China to the north. The country is often referred to as a giant rice basket hung on a pole, as geographically it has two great river deltas separated by a mountainous belt. In the north surrounding Hanoi is the red river delta and provides rice and other staples for the people around Hanoi. In the south the Mekong delta with Ho Chi Min City in the centre provides for the south and middle regions around the former imperial city of Hue.

Regarded as the lite or nouvelle cuisine of Asia.

Broadly speaking Vietnamese cuisine can be broken down into three
principal regions. North, South and Central. However like all other south Asian countries rice is the central culinary player as is the common use of hoisin sauce, fish sauce nuoc mam and soy sauce.

The use of many vegetables such as bean threads, cucumber, hot pepper, basil sprigs and spices such as kaffir lime, lime and lemon grass are also typically used throughout the country. Noodles, particularly in the north are extremely popular and are quite often eaten for breakfast lunch and dinner. Noodles come in varying thickness and shapes and are made from either rice, mung beans or wheat and are eaten both wet and dry.

North Vietnam, bordering China has a more Cantonese influence and relies more on stir-fries, soups and the use of soy sauce. Because the climate is a little colder there is more preference for beef, which was adopted after the Mongolian invasions of the 13th century. Overall it could be said the meals in the north are heartier than those in the south. Northerners prefer long grained rice.

Central Vietnam cuisine displays the culinary flair from past royal traditions where food preparation displayed lavish colours and was presented in many small colourfully decorated bowls. Apart from being more colourful the distinctive Vietnamese taste of central cuisine is also spicier than in the north and south. In the ancient Kingdom of Champa the more lavish the spread, the wealthier the family.

Southern Vietnamese cuisines reflect French and Indian influences with curries, fruits, vegetables and coconut dishes. Food is spicier than in the north as a tropical climate can support a greater variety of produce such as paddy fields, coconut groves and an array of tropical herbs and spices. Southerners prefer the short grain rice and quite often eat their vegetables raw to contrast the hot spicy meat dishes.