5 min read ·
Cambodian, Vietnamese, Thai and Japanese cuisine: what are the differences?
Four Asian cuisines, four identities: herbs and spices in Cambodia, freshness in Vietnam, intensity in Thailand, precision in Japan.
Four neighbouring cuisines, four personalities
They are often grouped under the label “Asian cuisine”, but each country has its own codes. Understanding their differences helps you choose your dish better, and enjoy what you eat more.
Cambodia: aromatic herbs and slow-simmered sauces
Khmer cuisine uses lemongrass, galangal, spices and slow-simmered sauces. It is fragrant and subtle, with dishes such as lok lak or curries.
Vietnam: freshness and balance
Fresh herbs, crunchy vegetables, broths and lightly tangy sauces: Vietnamese cuisine is lively and aromatic. Bo bun and fresh rolls are good examples.
Thailand: intensity and character
Thai cuisine plays on the balance between sweet, sour, salty and spicy. Wok-fried dishes, such as pad Thai, illustrate it well.
Japan: precision and umami
Japanese cuisine seeks simplicity and depth of flavour. Teriyaki sauces, miso marinades, sesame and crispy preparations are part of it.
In Nice, Déli Bowl draws on these four traditions to create a contemporary Asian cuisine, at 56 avenue de la République.