Vietnamese cooking is similar to Cantonese cuisine to its north. Stir-frying is common and virtually no oil is used.

Common ingredients:

seafood (especially shrimp), duck, beef, chicken, rice, sweet potatoes, corn, sorghum, melons, bananas, oranges, vegetables, spices

Popular dishes:

Cha gio (spring rolls); nouc mam (fish sauce) over salad or fish; grilled spicy meatballs wrapped in lettuce; rice noodles

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