Make it Yourself
Vietnamese food is one of the most varied and seductive on the planet – a delicious mix of the food of its colonial visitors and age-old native flavours and techniques. Many forces of climate, trade, history and immigration have influenced Vietnamese cuisine.
The key ingredients used in Vietnamese cooking (along them fish sauce, sugar and rice) are very similar to its closest neighbours, Thailand and Cambodia; yet Vietnamese cooking has a distinct style all of its own. It tends to be less spicy, lighter, fragrant and fresh. Meals are leisurely affairs, with many shared dishes served all at once. A typical meal may include a soup, rice, grilled or steamed meats, a vegetable dish, fresh fruit and salad, all placed on the table at once.
Rice Paper Rolls
Goi Cuon are translucent spring rolls packed with greens, coriander and minced pork or shrimp or duck. A southern variation has barbecued strips of pork wrapped up with green banana and star fruit, and then dunked in a rich peanut sauce – every bit as tasty as it sounds.
Served cold, Goi Cuon are usually served as a starter before a main course at Vietnamese restaurants. If you travel to northern Vietnam then you may find that they're referred to as Nem Cuon. Whatever they're called, they're certainly delicious!