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Vietnamese food culture (1) by regions from the north to the south. In Northern Viet Nam, Vietnamese food is (2) by light and balanced flavours with the combination of many (3) Northerners have been using many kinds of meats like pork, beef, and chicken to cook; besides, some kinds of freshwater fish, crustaceans, and other mollusks like (4) , crabs, and oysters, etc. Many famous dishes of Viet Nam are cooked with these ingredients such as Bun Rieu, Pho, Bun Thang, Bun Cha, Banh Cuon, etc.

Then food culture in Central and Southern Viet Nam has developed suitable (5) in each region. In Central Viet Nam, the regional cuisine of Central Viet Nam is famous for its spicy food, which differs from two other parts with mostly non-spicy food. Hue cuisine is typical Central Viet Nam’s food culture. (6) of Hue cuisine are decorative and colorful, which expresses the influence of the Vietnamese royal (7) in the feudal period. Food in the region is often decorated (8) and used with chili peppers and shrimp sauces, namely, Bun Bo Hue, Banh xeo, or Banh beo, etc.

In Southern Viet Nam, the region is characterized by warm weather and fertile soil, which creates favorable conditions for planting a variety of fruit, vegetables and (9) . Thus, food in the region is often added with garlic, shallots and fresh herbs. Particularly, Southerners are favored of sugar; they add sugar in most dishes. Here, there is also an (10) of western and Asian cuisines on southern food, such as influences from China, India, France, and Thailand.