ABSTRACT
Rice and noodles are the most common foods among the Vietnamese, and their abundance are viewed as symbols of prosperity and long life. Although in America many Vietnamese restaurants also serve Chinese fare, Vietnamese cooking tends to avoid frying in oil or using soy sauce; it is characterized instead by simmering and the use of peppers and mint for spice. Fish and small amounts of meat are served with most dishes. The Vietnamese are especially known for their noodle soup (pho), eaten at every meal. Homemade egg rolls-smaller than Chinese egg rolls and stuffed mostly with meat-are often served to guests and on special occasions. Another common element in Vietnamese cuisine is fish sauce, or nuoc mam, the condiment used to season every dish. At home, children ask their parents to eat first, expressing the social value placed on filial piety and respect for ancestors; the preferred food, moreover, is served to elders.
