Vietnamese Cuisine
A bowl of pho bo (beef noodle soup). Photo via Wikimedia Commons.
Vietnamese food is regional to its core: Hanoi's clean northern broths, Hue's imperial spice, Hoi An's merchant-port noodles, Saigon's street abundance. One country, four cuisines.
The through-lines: rice in every form, fish sauce as the bass note, herbs as the melody, and the balance of sweet, sour, salty and hot in every bowl.
