Consumers are drawn to the food of Vietnam, with its fresh, fragrant aromas and delicate, light, yet complex, flavors. As with Chinese or Thai cuisine, Vietnamese dishes combine five flavors: salty, sweet, hot, bitter and sour. These flavors are balanced with pungent fish sauce, aromatic herbs, and crunchy, crispy, al dente textures derived from vegetables, fruits and cooked rice. Vietnamese cooking reflects many Asian cultures, incorporating Chinese-style cooking techniques and sauces along with lighter, milder versions of Indian- and Thai-style curries. Vietnamese cooks employ the charcoal-fired grilling methods, chiles and crispy salads common to Southeast-Asian cuisine, while also adding baguettes, crepes, sausages, potatoes and pates that first were introduced by the French when Vietnam was colonized by that country as a part of French Indochina.
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