Similar to the cuisines of Malasya and Indonesia, Thai and Vietnamese restaurants also serve spicy and well seasoned dishes. Ingredients such as piquant peanut sauce (also known as Satay sauce), coconut, lemongrass and chili are widely used.
The Vietnamese cuisine is known for its common use of fish sauce, soy sauce and Hoisin sauce. Vietnamese recipes use many vegetables, herbs and spices, including lemon grass, lime, and kaffir lime leaves. Throughout all regions, the emphasis is always on serving fresh vegetables and/or fresh herbs as side dishes along with dipping sauce. The Vietnamese also have a number of Buddhist vegetarian dishes. The most common meats used in Vietnamese cuisine are pork, beef, prawns, various kinds of tropical fish, and chicken.
The classic Vietnamese deep-fried rice paper rolls filled with crabmeat, vegetables and egg are somewhat like egg rolls, only lighter. Pho is Vietnamese noodle soup that comes in many varieties. It is the traditional Vietnamese breakfast, but makes a delicious meal at any time of the day. Casserole dishes featuring pork, chicken, beef, mushrooms and vegetables are also common.
Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern, Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.
Restaurant menus include spicy salads, soups, red and green curries (often with coconut milk), vegetables, grilled beef, pork and chicken, and rice. A number of condiments are served on the side.
Similar to the Cantonese cuisine, Stir frying is a popular method of cooking in the Thai cuisine.
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You may also want to read about other Asian cuisines in Singapore...
Indian cuisines
Peranakan (Nonya) cuisine
Malaysian and Indonesian cuisines
Japanese and Korean cuisines
