Its often described as food “fit for a king” and unsurprisingly, there's an element of truth in the observation since the majority of 17th Century Vietnamese dishes were created solely for emperor's banquets and court feasts. Aspects of Asian gastronomy are without doubt highly complex, none more so than Vietnamese when it comes to experimental flavor fusion. Starchy elements such as rice and noodles are produced throughout the country, along with herbs such as lemon-grass, coriander, kaffir and mint. The North and South are divided in terms of the use of spices – the South better known for hotter, more exotic dishes influenced by Cambodia and Thailand. Vietnamese dishes also abide by the “Yin and Yang” culinary approach, best explained as the seamless balance of hot and cold (eg. Mint is a “hot” spice and seafoods are considered cooler, more subtle flavors). A great example is Mì Quảng, a complex noodle dish blending vegetable broth, roasted rice chips, seafood, lemon-grass and mint. At the opposite end of the spice scale is Gai Phad Kee Mau, combining a noodle base with spiced chicken, ginger and chili, sometimes served with a cooling mint yogurt condiment for contrast. Much like the Dim Sum style of dining in China, huge feasts comprising many small dishes are a popular sight in Vietnamese restaurants. They include noodle basics such as Bun Rieu (crab noodles) and Pho (beef soup noodles), along with more complex Northern dishes - Bún bò Huế (beef noodle soup with shrimp and lemongrass). Steamed savory bun cakes like Bánh bao and Bánh bột chiên (rice flour cake, fried with onions) are commonplace accompaniments, usually eaten as additions to noodle soup. Exciting, wholesome and extremely healthy, you can't afford to pass up the chance to experience one of Asia's most elaborate cuisines – truly a feast for a king!