Their are are many Chinese influences from Chinese rule and other historical contact, an example is banh bao which was developed from baozi or pork buns. There is also french influence from their rule of Indochina, one of the most known is Banh mi which uses a french baguette and Vietnamese ingredients, other examples are ya ua or yogurt, banh flan, and pate. Their are also smaller influences from Siam (Thailand) and India from the 17th century, and example is curry, although it is not common in the north. There are also a few Khmer (Cambodian) influences since Vietnam and Cambodia are neighbors. There are also communist bloc influences like stuffed cabbage soup. In Vietnam there are also regional variants of foods, they are separated by the north, central, and south. In the north the colder climates limits the production and availability of spices, so food isn't as spipy.
Seafood is more common in the north than meats because of availability, so many of the notable North Vietnamese dishes are centered around crab, also fish sauce and prawn sauce are main flavoring ingredients. North Vietnam was were Vietnamese civilization started so many of Vietnam's signature dishes started here like pho, bun rieu (tomato broth, crab soup), and banh cuon (steamed rice flour rolls). Food in Central Vietnam is more spicier than the other two regions because of the abundance of spices, chili peppers and shrimp are frequently used ingredients, food here is notable for sophisticated meals of highly decorative and colorful food, and complex dishes served in small portions. One of the foods that originated here is bun bo hue (spicy beef noodle soup). In South Vietnam the ideal growing conditions make for a wide abundance of vegetables, fruits, and livestock. South Vietnamese food is more vibrant and flavorful with the use of garlic, shallots, and fresh herbs. Sugar is added to foods and also coconut milk is widely used. South Vietnam also has the most foreign influence like, Khmer, Indian, Thai, French, and Chinese.
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