Vietnamese cuisine bears the influence of its neighboring cuisines: Indian, Thai, Cambodian, Malay and Chinese, as well as of its colonizers: the French. Contrast and balance are the principles that decide how vegetables and spices are carefully combined with poultry, meat or fish. The resulting dishes are scrumptious but light and colorful to the eye. The importance given to the freshness of ingredients and the minimal use of oil has earned Vietnamese food a reputation of being one of the world’s healthiest.
– Vietnamese Chicken Pho
– Fresh Lotus salad with shrimp/ Pomelo Salad with Crabstick(When Pomelos are in season)
– Braised Pork with Lemongrass