Asian Food Primer: Vietnamese Food
by David Johnson
Vietnamese cooking is similar to Cantonese cuisine to its north. Stir-frying is common and virtually no oil is used.
seafood (especially shrimp), duck, beef, chicken, rice, sweet potatoes, corn, sorghum, melons, bananas, oranges, vegetables, spices
Cha gio (spring rolls); nouc mam (fish sauce) over salad or fish; grilled spicy meatballs wrapped in lettuce; rice noodles