At first glance, Thai and Vietnamese cuisine may appear similar. After all, they have a balance of flavors and similar ingredients, such as fresh herbs or rice noodles. Look a little deeper, and you will find that these two popular Asian cuisines are quite different. They differ in cooking styles, ingredients, and philosophies. At Saucy’s Thai & Pho, we bring both together, allowing guests to enjoy the delicious flavors of Southeast Asia.
Freshness vs. Layered Flavor
One of the biggest differences is in how herbs are used. Both cuisines love herbs, but the role they play is surprisingly different. Vietnamese food is all about clean, fresh flavors. You can find raw herbs like Thai basil, mint, and cilantro added to dishes right before eating to preserve their bright freshness. For example, a bowl of pho comes with a side plate of garnishes, allowing you to customize it.
On the other hand, Thai cuisine often uses herbs during the cooking process. Chefs add ingredients such as lemongrass, galangal, kaffir lime leaves, and Thai basil to the dish. These herbs enhance an aromatic flavor and create a complex flavor profile in each dish.
Spice Levels
Spice plays a different role in Thai and Vietnamese cuisine. Thai food is typically bold and spicy, with heat playing a significant role in many classic dishes. Popular dishes like Pad Kee Mao (Drunken Noodles) and Som Tum (Papaya Salad) are very spicy and full of flavor. However, you can always customize your spice level at Saucy’s Thai & Pho, from mild to Thai hot.
In Vietnamese dishes, spice is more of an option than a requirement. Chilies, sliced or in sauce form, are often served on the side, allowing you to adjust the spice level. This makes Vietnamese dishes more adaptable to a range of preferences, while Thai dishes boldly deliver their full intended flavor from the first bite.
Soups and Noodle Philosophy
Both cuisines serve noodle soups, but they couldn’t be more different. A famous Vietnamese Pho is a light noodle soup with a clear broth that results from hours of slow-simmering beef bones and warm spices like star anise and cinnamon. It’s giving a clean flavor that’s both light and hearty.
Thai soups, such as Tom Yum or Boat Noodle Soup, have tangy, spicy, and bold flavors. The flavors are sharper, with chili paste, lime juice, and Thai herbs working together to create a complex taste. Thai soups often include coconut milk or chili paste, giving them rich and aromatic flavors.
Vegetables and Garnishing
The way vegetables are incorporated also shows the differences between the two cuisines. Vietnamese dishes emphasize freshness, served raw and meant to be added just before eating. Fresh vegetables are a major part of the meal to bring contrast and crunch. For example, Bun Thit Nuong (grilled meat over vermicelli noodles) is full of vegetables such as shredded lettuce, cucumber, carrots, bean sprouts, and cilantro on top.
However, Thai cuisine typically includes vegetables during the cooking process..The focus is more on balance than on raw freshness. In recipes like Pad See Ew or Thai curries, vegetables are stir-fried or simmered with sauces and spices until they blend in perfectly with the flavor.
At Saucy’s Thai & Pho, we’re proud to serve both Thai and Vietnamese dishes that honor tradition while offering our guests the best of both cultures. This is the best place to start experiencing either of these two incredible cuisines.
Visit us today and discover the delicious Asian food you didn’t know you were missing.
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