Vietnamese food has had many culinary influences. During the French colonial period, the French introduced the baguette to Vietnam, among other things. After adding various Vietnamese fillings, such as crackling pork belly, or grilled chicken, the baguette is stuffed with an array of fresh vegetables, herbs and fresh chili. Today this popular "fast food" of Vietnam is known as, Banh Mi.

Although not entirely known as to when and where Pho originated, one thing is for sure, Vietnamese Pho (noodle soup) is definitely the national treasure when it comes to Vietnamese food. Consumed for Breakfast, lunch or dinner, Pho has both a French and Vietnamese vibe to it. With a delicate balance of beef, noodles and a selection of condiments, you can be sure you will love what is a classic national dish.

Goi Cuon, or Rice Paper Rolls, is one of the most popular Vietnamese foods around today. Over the years, and from generation to generation, Vietnam has developed its own delicious taste from its Chinese influences. There are various types of ingredient's that can be used when making rice paper rolls, with the most popular being pork and prawn. By adding light, tasty, fresh vegetables to the mix, rice paper rolls can be wrapped, rolled and enjoyed anytime, anyplace.

Banh xeo, or Vietnamese pancake, is a fried pancake, cooked with loads of fresh and light ingredients such as, pork, prawns and bean shoots. Traditionally, the pancake is then wrapped in crisp lettuce leaves and accompanied with mint. Depending on which region of Vietnam you visit, will depend on the dipping sauce you get. The most common, and in our opinion the best, is a sweet and sour fish sauce, "nuoc mam".

Cha gio is a Vietnamese spring roll. Most commonly filled with seasoned, ground meat, vermicelli noodles and chopped vegetables. Although the ingredients are not fixed, the most popular meat used, is pork. Vietnamese spring rolls can be served alone, although the most traditional way to serve them is with crisp lettuce cups and a side of dipping sauce, "nuoc mam".

Like the Vietnamese rice paper rolls, stuffed chicken wings are an absolute pleasure to eat. The chicken wing is deboned, without cutting the skin, and then stuffed with seasoned ground pork, vermicelli noodles and tasty, fresh vegetables. This method can be complicated. However, when learned and perfected correctly, Vietnamese stuffed chicken wings really are one of Vietnam's culinary treasures.

Goi is a light and tasty salad from southern Vietnam. The salad is made up from a delicious array of fresh vegetables, selection of meat and prawns. The Vietnamese salad is then accompanied with a 'nuoc mam' dressing and garnished with roasted peanuts.