The Indians with their spices infiltrated from the south, which accounts for the fiery dishes. The French virtually took over for several hundred years, so now many meals are accompanied by both French bread and wine. The Americans came last, but we won't dwell on Coke and McDonald's. What really distinguishes Vietnam's food from its neighbors is its use of fresh herbs. Mounds are consumed at each meal.
Every mouthful becomes an aromatic package, with medleys of coriander, mints, basil and dill.
To witness first-hand the delight of fresh, fragrant herbs used in Vietnamese cuisine, you should visit Annam restaurant, located at 22053 Michigan in Dearborn. But it is not just the herbs and their mixtures that give Vietnamese food its special character. More than anything, it is the use of salty, hot and sour dipping sauces that makes Vietnamese food wonderfully unique. Spring rolls are considered the national dish of Vietnam. But they are totally different from Chinese egg rolls, from the inside filling to the outside wrapping, and even in the manner in which they are eaten.