The most common food in Vietnam is rice and fish sauce, rice noodles, rice paper wrappers, rice porridge, sticky rice, fried rice, puffed rice snacks, and rice wine.
Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves.[1] Traditional Vietnamese cooking has often been characterised with using fresh ingredients, not much use of dairy nor oil, interesting textures, and the use of herbs and vegetables. A leading soy sauce manufacturer’s research confirms that fish sauce (nước mắm) is the predominant table sauce in Vietnamese homes, where it captures over 70% of the market, while the market share for soy sauce is under 20%. It is also low in sugar and is almost always naturally gluten-free, as many of the dishes are made with rice noodles, rice papers and rice flour instead of wheat.