Vietnamese cuisine is extremely diverse. It is often divided into three main categories, according to three main regions (north, central and south). There is little oil and many vegetables in Vietnamese foods. The main ingredients of dish are based on rice, vegetables, soy sauce, and nuoc mam- fish sauce. Its characteristic flavors are sweet, spicy, sour, special flavor of fish sauce.
Besides, Vietnamese cuisine is also flavored by a variety of mint and basil. Currently, Vietnamese cuisine has been gaining popularity and can be found widely in many other countries such as the United States, Australia, Canada, South Korea, Laos, Japan, China, Malaysia, and France. Vietnamese cuisine is recognized for its strict and choosy selection of ingredients. A Vietnamese chef generally will prefer native ingredients because of its typical and fresh flavor, which make each Vietnamese dish have a taste of nature. This is a reason why Vietnamese cuisine is known as a diverse and healthy cuisine..
* Choose the best answer
4. Which flavor is not characteristic in Vietnamese cuisine?
A. bitter B. spicy C. sweet D. sour
5. The word "ingredient" in the text has the same meaning with .
A. compoment B. component C. compernent D. composant
