Southern Vietnamese Cuisine

Southern Vietnamese cuisine is the food culture of the Vietnamese people in southern Vietnam, mainly in the Mekong River delta region, centered in Ho Chi Minh City(Saigon).

The Mekong River Delta was once controlled by the Khmer Empire(Angkor). Later, many Vietnamese and Chinese migrants settled the area, then the French colonized the region. Japan controlled the area briefly until it ultimately became part of Vietnam.

Ingredients

Rice is a major ingredient usually served steamed or processed into rice paper(bánh tráng), rice vermicelli, or rice vinegar. Short- to medium-grain rice is common for steaming.

Sticky rice is used for rice cakes such as banh tet.

Baguette bread is another staple introduced by the French.

Sweet and savory dishes both include mung bean.

Daikon and carrot are used for pickles.

turmeric

lemongrass

palm sugar

bird eye chili

saigon cinnamon or vietnamese cinnamon actually produced in central Vietnam

coriander, rau ram(rau răm), culantro(ngò gai), rice paddy herb(ngò ôm), Thai basil(rau quế)

Hog plum(trái cóc) and unripe mango may be served with salt and chili for a snack. Papaya is used both unripe and ripe.

mangosteen

jackfruit

sea snail

fish

fish sauce(nước mắm), fish cake

chicken egg

pork

Dishes

• dipping fish sauce(nước mắm pha): dipping sauce made with lime juice or vinegar, fish sauce, palm sugar, and water; garlic and chili are usually added
• broken rice(cơm tấm): rice with side dishes
• banh tet(bánh tét): glutinous rice cake with mung bean filling
• banh khot(bánh khọt): mini pancakes with various toppings served with herbs and sauce
• banh tam bi(bánh tằm bì): special rice noodles with pork and coconut sauce
• banh canh(bánh canh): special rice noodle soup, usually with crab or other addition
• banh trang tron(bánh tráng trộn): rice paper salad
• jackfruit salad(gỏi mít): shredded unripe jackfruit tossed with dressing and herbs
• papaya salad(gỏi đu đủ): shredded unripe papaya tossed with dressing and herbs
• spring roll(gỏi cuốn): vegetables, rice vermicelli, herbs, and shrimp or other meat wrapped in rice paper
• fried spring roll(chả giò): meat, rice vermicelli, and vegetable wrapped in rice paper and fried
• sour soup(canh chua): sour soup, typically with fish and vegetables
• purple yam soup(canh khoai mỡ):
• stuffed bitter melon soup(canh khổ qua): soup with bitter melon stuffed with meat
• ca ri(cà ri): spiced coconut curry with vegetables
• do chua(đồ chua): pickles, typically made with shredded daikon and carrot
• braised eggplant(cà tím kho)
• banh mi(bánh mì): baguette with toppings such as pickles, meat, coriander
• bun mam(bún mắm): thick rice vermicelli soup
• pho(phở): beef soup with rice vermicelli
• three color che(chè ba màu): cold dessert of kidney bean, mung bean, and green jelly topped with sweetened coconut cream
• mixed che(chè thập cẩm): cold dessert with various ingredients topped with sweetened coconut cream
• sinh to(sinh tố): smoothie, usually with fruit such as avocado, papaya, durian, jackfruit