Five flavours in one bowl: what makes Vietnamese food Vietnamese

Vietnamese cooking is a philosophy of harmony. Each dish balances five flavours: sweet, sour, salty, bitter and spicy. What sets it apart is freshness, with an abundance of herbs, crisp vegetables and light, fragrant broths, so that a meal delights without feeling heavy.

The dishes that carry the kitchen

You cannot talk about Vietnamese food without phở. At Mệ Vui the broth simmers for hours until it is rich, complex and aromatic. Beside it sits cơm gà, tender chicken with fragrant rice, the kind of dish people come back for.

From the north comes bún chả Hà Nội, smoky grilled pork patties in a delicate dipping sauce. Nem nướng, grilled pork skewers, are made for wrapping and dipping.

Grown here

The secret is not imported from thousands of miles away. It grows in Bali’s volcanic soil. Mệ Vui cooks with locally sourced ingredients: the herbs in the phở, the vegetables in the fresh rolls and the meat from local farms.

A meal that delights the senses without feeling heavy.

Where to find it

There are Mệ Vui kitchens in Kuta, Ubud, Canggu and on the Nusa islands, among others, so a bowl is rarely far away.