Specialties of cuisine in Vung Tau City

Vietnamese national cuisine ranks third on Forbes magazine's list of recommended cuisines of the world. Although it borrows a lot from Indian, Chinese and French cuisine, all dishes are so distinctive that only an expert can detect similarities.

A distinctive feature of local dishes - they are abundantly seasoned with fish sauces "Nyok Cham" and "Nyok Mam", which have a very specific flavor, not always understandable to Europeans. In general, the cuisine is rich in seafood, fruits, as well as legumes, which have become an excellent substitute for unpopular dairy products. Pork meat, and even less beef, is not eaten much, giving preference to poultry meat.

National dishes in Vungtau, like all dishes in southern Vietnam, are heavily sprinkled with herbal spices and tend towards a sweet flavor. One thing to try in Vungtau is Pho soup, a strong, spicy broth with rice noodles and thin slices of meat. Its specialty is that the meat is placed raw in a bowl of hot soup, where it is quickly cooked to perfection.

Rice paper rolls dipped in sauce are also recommended. Vegetables, seafood, and deep-fried meat are used as fillings. A popular dish in the south of Vietnam is Ca Kho To. According to the classic recipe, it is catfish in caramel sauce.