LYCOS RETRIEVER 
Vietnam: North Vietnam
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The North of Vietnam, with its colder climate and proximity to China, is the home of pho, the famous beef broth with noodles and thin slices of meat. Accompanying herbs such as mint, basil, green onions, and bean sprouts grow in the northern climate. Grilled meat and stir-frying are more common food-preparation methods here. There are fewer vegetables and fruits available.
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Vietnam is an exciting, interesting, dynamic and colourful place that has no equal. Steeped in history, it is not only beautiful (with lush tropical forests and beautiful beaches to breathtaking mountain areas abundant in wildlife in the Central and North areas) but rich in ways that must be experienced to be appreciated.
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Vietnam is terribly romantic, a beautiful country. There are atmospheric old French villas, peeling behind coconut palm trees and green gates, almost made more nostalgic now by decay, and lined by beautiful rows of tamarind. Look past the mist of the mountains to the West and the North, and you can find over 50 distinct minority tribes, each with their own colorful costume, customs, and tongue. Often you can smell burning incense that pervades the air around Vietnam's many pagodas and Buddhist temples, and there are lots of oil-lit lamps along the crooked streets at night, which surrounds you and makes you feel like you are in a different time period.
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On January 30, 1968, more than a quarter million North Vietnamese soldiers and 100,000 Viet Cong irregulars launched a massive attack on South Vietnam. But the public didn't hear about who had won this most decisive battle of the Vietnam War, the so-called Tet offensive, until much too late.
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France invaded Vietnam in the late 19th century. The French divided the country into three separate regions; joined the regions with Cambodia and Laos into the Indochinese Union, known as French Indochina; and exploited Vietnamese resources to benefit France. After World War II (1939-1945), anticolonial groups led by the Indochinese Communist Party revolted against French rule. In 1954, after Vietnamese forces defeated the French at the Battle of Dien Bien Phu, Vietnam was temporarily divided into two zones: North Vietnam, led by a Communist government, and South Vietnam, headed by anti-Communists. For the next 20 years the government in the South, supported by the United States, sought to defeat a growing insurgent movement led by the North to unify the country (see Vietnam War). The United States withdrew its combat troops in 1973, and South Vietnam fell to a Communist offensive two years later.
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Global economic downturns aside, Vietnam in the early twenty-first century appears to be well on the way to a stable economy. North-South differences in cuisine are still distinctive, even though the country has been unified since 1977. The hotel restaurant training school in Hanoi is bustling with noontime clients daily, with avocados and French onion soup prominent on the menu. Tens of thousands of Vietnamese now live outside the country, with most settled in the United States, Australia, France, and Canada. Expatriate Vietnamese have brought their cuisine to these countries, where it continues to evolve, incorporating a few local items into the rich Vietnamese culinary inventory.
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North Vietnam