Vietnamese cooking is fresh, flavourful and usually superb, as the profusion of Vietnamese restaurants in New York, London and Berlin attests. Within the country, there’s a plethora of regional variations. And as in all parts of the region, rice or noodles usually form the initial basis of a meal.

Not surprisingly, fish is plentiful. There’s a reliance on fresh herbs and vegetables, as well as the gloriously pungent presence of shrimp paste and fermented fish sauce. Vietnamese cuisine is generally considered healthy.

Pho: An omnipresent noodle soup, usually with meat.
Nem: Spring rolls with pork, noodles, eggs and mushrooms wrapped in rice paper, sometimes fried and served hot.
Banh chung: Sticky rice wrapped in large leaves and cooked for up to 48 hours, to be eaten cold at any time.
Nuoc mam: Fermented fish sauce, widely used.
Bun cha: Grilled pork with cold rice noodles and a big bowl of salad leaves.
Banh bao: A steamed dumpling typically stuffed with onions, pork and other ingredients.
Com hen: Rice served with clams. Popular in Hue.
Lau: Vietnamese hot pot.
Bia hoi: Fresh beer produced daily and served cold in small, local bars. It is not particularly alcoholic but very refreshing.
Coffee: Vietnam is the world’s second largest producer of coffee and the local brew is usually served with condensed milk.