Characteristics:
Dishes are a mixture of Far East and French flavors, with subtle flavors with fresh—but not overpowering—spiciness. These are not usually very heavy meals.
Common Ingredients:
Rice, seafood, lemongrass, pork, chicken, beef and lots of herbs and spices are accompanied by dipping sauces, bean sprouts, mint and garlic.
Hidden Dangers:
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Clay-pot dishes are often high in fat and sodium, and the meat is often fried.
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Both Ga Chien (crispy chicken and plum sauce) and Cuu Xao Lan (curried lamb and veggies in coconut milk) pack 900 calories and 40 grams of fat.
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Prawn fritters
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Deep-fried spring rolls
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Creamy coconut curries
Healthy Finds:
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Pho (beef or chicken soup with rice noodles) is flavorful and filling.
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Add sauces and seasonings to Bun (grilled pork, shrimp or beef over rice noodles, topped with nuts).
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Grilled Lemongrass Chicken includess rice papers, vegetables and herbs with a flavorful choice of dipping sauces.
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Meat that is sautéed in broth instead of oil
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Thit Heo Goi Baup Cai (spicy pork cabbage rolls): 200 calories and 7g fat
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Canh Chay (veggie and tofu soup): 80 calories and 3g fat
The Big Tip:
In Vietnamese cuisine, chopsticks are called “doi dua”. Saying the English word is considered crude.
Substitution Ideas:
|
Try This |
Skip That |
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Fresh rice paper Spring rolls |
Deep-fried Spring rolls |
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Fruit in light syrup |
Coconut flan |
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Spicy & sour shrimp soup |
Fried shrimp toast |
Ca Hap
(steamed fish) |
Vit Quay
(roast duck) |
Bo Xa Lui Nuong
(grilled beef with lemongrass) |
Ca-ri ga
(curry chicken) |
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