Thai Village Cuisine

Can someone explain the major differences between Thai and Vietnamese cooking?

I want to learn a healthier, lighter way of eating and felt one of these types of cuisine would serve that purpose. Also, if anyone has a Vietnamese and/or Thai cookbook to recommend to beginners, I'd appreciate it!

Public Comments

1. Vietnamese cuisine is 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. The Vietnamese also have a number of Buddhist vegetarian dishes. The most common meats used in Vietnamese cuisine are pork, beef, prawns, various kinds of tropical fish, and chicken. Duck and goat/lamb are used much less widely. Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. Thai cuisine has been greatly influenced by its neighbors, especially India, China, Malaysia, Laos. Many dishes are in fact Chinese dishes adopted to local tastes. Personally, I suggest going to the library since you can "sample" multiple cookbooks without having to purchase it. After you find out what recipes you like, then go buy a book.
2. I believe Vietnamese food is also influenced by French cooking, so that adds another layer to the cuisine that differentiates it from Thai.