A typical Vietnamese meal consists of rice or noodles with soup, a stir-fry, and another main dish and is eaten on a communal basis. The dishes are usually not spicy and are accompanied with chili sauce, fish sauce and soy sauce. The traditional Vietnamese breakfast is Pho ? a large bowl of rice noodles flavored with sliced beef or chicken and fragrant broth and garnished with fresh coriander and bean sprouts. The countries 3 main regions, the North, the Center and the South each have distinct cuisine. Generally the North is best known for its noodle soups and meat and seafood stir-fries. The central region especially around Hue has some of the most elaborate dishes. In the south, where there is a greater abundance of spices the food tends to be a little hotter. With over 3,000km of coastline the seafood here is both delicious and varied. Crabs prawns, crayfish and squid are in plentiful supply, not to mention hundreds of varieties of fish.

The following are some tropical fruites of Vietnam:

Mango (Xoai) Rambutan (Chom chom)   Persimmon (Hong) Papaya (du du>   Pineapple (Dua> Longan (Nhan)   Roseapple (Roi or Man) Guava (oi   Banana (Chuoi) Milk Apple (Vu sua)   Durian (sau rieng Mangosteen (Mang cut>   Custard apple (Na or mang cau) Star Fruit (Khe)   Siamese custar apple (Mang cau xiem) Jackfruit (Mit)   Sapoilla (Hong xiem) Thieu Litchi (Vai thieu) Phuc Trach sweet pomele(Buoi phuc trach) Dragon Fruit (Thanh long)