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Greek vs Vietnamese food & cuisine

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Greece

VS

Vietnam

Greece

Vietnam

The average Greek daily plate size is

The average Vietnamese daily plate size is

2503 g.
1973 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

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Grains 313 G

WHEAT

277 G

RICE

21 G

CORN

4 G

BARLEY

4 G

RYE

1 G

OATS

3 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

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Grains 704 G

WHEAT

44 G

RICE

612 G

CORN

48 G

BARLEY

0 G

RYE

0 G

OATS

0 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

0 G

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Produce 953 G

PULSES

9 G

VEGETABLES

423 G

STARCHY ROOTS

142 G

FRUITS

379 G

SEA PLANTS

0 G

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Produce 765 G

PULSES

9 G

VEGETABLES

479 G

STARCHY ROOTS

49 G

FRUITS

224 G

SEA PLANTS

0 G

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Meats 219 G

POULTRY

71 G

PORK

73 G

BEEF

40 G

MUTTON AND GOAT

21 G

OTHER MEAT

5 G

OFFALS

9 G

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Meats 159 G

POULTRY

45 G

PORK

83 G

BEEF

14 G

MUTTON AND GOAT

1 G

OTHER MEAT

1 G

OFFALS

15 G

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 109 G

FISH

78 G

SEAFOOD

31 G

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Eggs and dairy 648 G

EGGS

24 G

MILK AND DAIRY

614 G

ANIMAL FATS

10 G

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Eggs and dairy 105 G

EGGS

10 G

MILK AND DAIRY

88 G

ANIMAL FATS

7 G

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SUGARS, FATS AND NUTS 310 G

NUTS

38 G

SWEETENERS

103 G

SUGAR CROPS

0 G

VEG OILS

77 G

OILCROPS

92 G

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SUGARS, FATS AND NUTS 131 G

NUTS

5 G

SWEETENERS

64 G

SUGAR CROPS

20 G

VEG OILS

14 G

OILCROPS

28 G

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Herbs

BASIL

BAY LEAVES

DILL

OREGANO

PARSLEY

ROSEMARY

SAGE

THYME

MINT

BETTEL LEAVES

CILANTRO

CULANTRO

KAFFIR LIME LEAVES

LEMONGRASS

PERILLA/SHISO

THAI BASIL

VIETNAMESE CORIANDER

VIETNAMESE MINT

Greece
Common
Vietnam

BASIL

BAY LEAVES

DILL

OREGANO

PARSLEY

ROSEMARY

SAGE

THYME

MINT

BETTEL LEAVES

CILANTRO

CULANTRO

KAFFIR LIME LEAVES

LEMONGRASS

PERILLA/SHISO

THAI BASIL

VIETNAMESE CORIANDER

VIETNAMESE MINT

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Spices

CUMIN

FENNEL SEED

BLACK PEPPER

CINNAMON

CLOVES

DRY CHILI

STAR ANISE

Greece
Common
Vietnam

CUMIN

FENNEL SEED

BLACK PEPPER

CINNAMON

CLOVES

DRY CHILI

STAR ANISE

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Aromatics

CARROT

CELERY STALKS

FENNEL

LEMON

ONION

ORANGE

TOMATO

GARLIC

CHILI PEPPERS

GALANGAL

GINGER

LIME

PANDANUS LEAVES

SHALLOT

SPRING ONION

TURMERIC

Greece
Common
Vietnam

CARROT

CELERY STALKS

FENNEL

LEMON

ONION

ORANGE

TOMATO

GARLIC

CHILI PEPPERS

GALANGAL

GINGER

LIME

PANDANUS LEAVES

SHALLOT

SPRING ONION

TURMERIC

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Condiments

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

CHILI OIL

FERMENTED FISH/SEAFOOD

FERMENTED TOFU

FISH SAUCE

OYSTER SAUCE

RICE WINE

SESAME OIL

SOY SAUCE

SPECIALTY VINEGAR

TAMARIND

TOASTED RICE POWDER

Greece
Common
Vietnam

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

CHILI OIL

FERMENTED FISH/SEAFOOD

FERMENTED TOFU

FISH SAUCE

OYSTER SAUCE

RICE WINE

SESAME OIL

SOY SAUCE

SPECIALTY VINEGAR

TAMARIND

TOASTED RICE POWDER

Greece

SEASONINGS

For Greece, it’s quite tempting to list lemon, olive oil, garlic, and oregano and stop there – this fresh combination is so iconic and Greek. Herbs are the soul of Greek cooking, used generously to elevate the dishes. Greeks often use minimal seasoning even for grilled meats. Yet if we talk stews, soups and hearty dishes, then cinnamon, allspice, cloves, cumin, and nutmeg add warmth, depth, and sweetness but don’t overpower – the purity of ingredient remains.

It’s fascinating how Greek cuisine shows the meeting of Western and Eastern cultures through its two most important condiments – olive oil and yogurt. Olive oil comes from the Mediterranean tradition that Greece shares with Italy, Spain and southern France. Meanwhile, yogurt connects Greece to the east – to Turkey, the Levant, and other Middle Eastern food cultures. The same pattern appears in Greek architecture, music, and other cultural expressions as well.

Though not exclusive to Greek cuisine, mahlab, and mastic contribute to distinctive flavors: mahlab, a spice made from the ground seeds of the St. Lucie cherry or black cherry tree, has a unique and slightly sweet taste with hints of almond and cherry. It is used in desserts, such as tsoureki (a sweet bread), and in some savory dishes. Mastic, a resin obtained from the mastic tree, is used as a flavoring and thickening agent in desserts. Mastic has a piney, slightly resinous flavor and a unique chewy texture when ground into a powder.

SAUCES

TZADZIKI – a rich, creamy, bright, and fresh, indeed the most famous sauce, made from strained yogurt, cucumber, dill, mint, lemon, garlic, and olive oil, eaten with bread, grilled meats, as a part of a meze platter, as a salad dressing,

AVGOLEMONO is another Greek signature. It is used as both a sauce and a soup, made from egg yolks and lemon juice whisked together until they develop a thick consistency.

LADOLEMONO is a classic lemon and olive oil dressing whisked together to perfection, used as a marinade, or drizzled over grilled fish, seafood, and vegetables.

SKORDALIA – a pungent garlic sauce paired with fried cod (bakaliaros), boiled beets, or vegetables. Made of garlic, potatoes or bread, olive oil, lemon juice, vinegar, almonds/walnuts.

 

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