Vietnamese cuisine can be basically divided into three categories, each pertaining to a specific region. With North Vietnam being the cradle of Vietnamese civilization, many of Vietnam's most famous dishes (such as Pho) have their birthplace in the North. The North's cuisine is more traditional and more strict in choosing spiciness and ingredients. The South's cuisine has been influenced by the cuisines of southern Chinese immigrants, and thus Southerners prefer sweet flavors in many dishes. Central Vietnamese cooking uses many small side dishes.

Vietnamese cuisine (cuisine translates to Am Thuc in Vietnamese:namely, food and drink known for its common use of fish sauce, soy sauce and hoisin sauce. Vietnamese recipes use many vegetables, herbs and spices, including lemon grass, lime, and kaffir lime leaves. Throughout all regions the emphasis is always on serving fresh vegetables and/or fresh herbs as side dishes along with dipping sauce.

Vietnamese cuisine depends heavily on rice grown in water paddies throughout the country, with dishes varying from simple everyday meals to most complex dishes designed for the King. Reaching a balance between fresh herbs and meats; as well as a selective use of spices to reach a fine taste, Vietnamese food can be considered one of the healthiest yet most divine cuisines worldwide.