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International Journal Of Language, Literature And Culture(IJLLC)

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  4. Overview of Research on Characteristics of Vietnamese Cuisine Viet Nam

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Overview of Research on Characteristics of Vietnamese Cuisine Viet Nam

Dr. Le Duc Luan , Dr. Ho Van Han


International Journal of Language, Literature and Culture (IJLLC), Vol-5,Issue-4, July - August 2025, Pages 100-109, 10.22161/ijllc.5.4.14

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Article Info: Received: 23 Jul 2025, Received in revised form: 21 Aug 2025, Accepted: 25 Aug 2025, Available online: 30 Aug 2025

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Vietnam is mainly a wet rice farming culture. The wet-rice farming culture dominates the lifestyle and gastronomy of Vietnamese people. Vietnamese gastronomy has features such as botanical properties, water property es, freshness properties, purity properties, low-fat properties, Flexibility and etiquette, synthetic properties, ceremonial properties, communal properties, and humanities. Due to Vietnam's strong exchanges and acculturation with regional and world cultures, Vietnamese gastronomy also has the culinary characteristics of Southeast Asian countries and the world. Vietnamese gastronomy has typical dishes that are known by countries around the world. Those are pho, nem, spring rolls, Hue vermicelli, Quang noodles, and loaf bread. This creates a picture of Vietnamese gastronomy that is both unique and diverse, both national and international. The above issues make Vietnamese gastronomy attractive to international tourists when traveling to Vietnam.

Vietnamese, gastronomy, wet-rice, farming, culture

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