The Vietnamese food culture is not only a feature of substance culture but also a spiritual custom. Each region is featured by distinctive and unique characteristics making a diversity cuisine, from processing to enjoying. Firstly, Vietnamese dishes are often made from vegetables, fruits, unlike western nations or Chinese which are greasy. When processing, the Vietnamese often use fish sauce, and combine other spices such as salt, monosodium glutamate, seasoning, pepper, vinegar, chili, garlic, … making tasty meals. Different dishes are matched various sauces to suit their taste. Furthermore, a cool dishes namely duck, snails, … often eaten with warm spices namely ginger, lime.
The Vietnamese prefer to use chopsticks and plate. Before meals, they often invite to eat to express the hospitality or the respect of others.