Comparing Flavors and Tastes Between Chinese Food versus Vietnamese Food
The difference between Vietnamese and Chinese food is that Vietnamese dishes tend to use more herbs and leaf vegetables that are eaten raw as accompaniments to their dishes whereas Chinese dishes tend to use cooked vegetables stir-fried in flavored cooking oils.
What is the main difference between Vietnamese food and Chinese food?
Vietnamese dishes tend to have mild flavors with heavy usage of light fish sauce, whereas Chinese cuisines generally have stronger flavors due to the heavy usage of soy sauce and copious amounts of flavored cooking oils.
Differences in Flavor & Taste
Vietnamese food has a fresher taste and often has a hint of mint, cilantro, or lime which provides most dishes a lighter taste. Protein ingredients like chicken, pork, or beef are often cut into thin, narrow strips, but provides enough flavor to not overpower the dish.
Chinese food often has a thick layer of sauce which provides a robust flavoring to the dish. The protein in these dishes are often provided in larger portions as compared to Vietnamese dishes.
How spicy is Vietnamese food compared to Chinese food?
Vietnamese food generally has the spices added after the cuisine is prepared, often provided as an accompaniment to the main dish. Chinese food generally incorporates the spice into the dish, so it varies from dish to dish, with Szechwan regional dishes being the spiciest due to its use of peppercorns.
Differences in Food Origins Between Vietnamese versus Chinese Cuisines
Vietnam is a tropical country which is why you’ll see lots of fresh herbs and vegetables infused in the cuisine. China is a temperate and mountainous country where people need high calorie foods to survive, which is why you’ll see heavy sauces and larger portion sizes of protein served.
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