In contrast to the formal structure of cuisine, Vietnamese food (as in much of Asia) is served all at the same time. You have a bowl of rice or noodles in front of you, and a wide array of communal dishes for you to share.

Vietnam cuisine and food consists of five elements mainly which are cinnamon, chili, lemongrass, fish sauce.

Explanation:

Vietnamese cooking includes the nourishment and refreshments of Vietnam, and highlights a mix of five key tastes in general dinners. Every Vietnamese dish has an unmistakable flavor which reflects at least one of these components. Basic fixings incorporate shrimp glue, fish sauce, bean sauce, rice, crisp herbs, foods grown from the ground.

French cooking has additionally had a significant impact because of the French colonization of Vietnam. Vietnamese plans use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, 10,000 foot stew, lime, and Thai basil leaves.