Philosophy behind the dishes: Vietnamese dishes include five types of nutrients: powder, water or liquid, mineral elements, protein, and fat. Vietnamese cooks try to have five colours: white (metal), green (wood), yellow (earth), red (fire) and black (water) in their dishes. Dishes in Vietnam appeal to gastronomes via the five senses: food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching. Coffee is our favourite breakfast drink!
Sophistication of Vietnamese cuisine is revealed in the selection, preparation and cooking of fresh ingredients, a creation of balanced tastes in every dish: salty, sweet, sour, spicy and fragrant. Fresh ingredients, be it vegetables, herbs, spice or meat products, are remarkable feature of Vietnamese cuisine, which make our food delicious and healthy.