Vietnamese cuisine

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Vietnamese Cuisine includes Vietnamese food and beverages, and features a combination of five basic tastes (Vietnam: ng? v/i>) in whole foods. Each Vietnamese dish has a distinctive flavor that reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables. Vietnamese recipes using lemongrass, ginger, mint, Vietnamese mint, long coriander, cinnamon Saigon, bird pepper, lime, and Thai basil leaves. Traditional Vietnamese cuisine is highly admired for its fresh ingredients, minimal milk and oil usage, complementary textures, and dependence on herbs and vegetables. With the balance between fresh herbs and meat and selective use of spices to achieve tasty flavors, Vietnamese food is considered one of the healthiest cuisines in the world.

Video Vietnamese cuisine

The Importance of Philosophy

When people respect the rules of balance, Vietnamese cuisine always combines aroma, taste, and color. Vietnamese cuisine always has five elements known for its balance in each of these features. Many Vietnamese dishes include five basic flavors: spicy (metal), tamarind (wood), bitter (salty), salty (water) and sweet (earth), according to five organ ( ng? t? ng ): gallbladder, small intestine, colon, stomach, and bladder.

Vietnamese dishes also include five types of nutrients: powder, water or liquids, mineral elements, protein and fat. Vietnamese cuisine tries to have five colors: white (metal), green (wood), yellow (earth), red (fire) and black (water) on their plates.

The dishes in Vietnam attract the gastronomers through the five senses: the food setting attracts the eye, the sound comes from the crunchy ingredients, the five spices detected on the tongue, the aromatic ingredients come mainly from the herbs stimulate the nose, and some foods, especially finger foods, can be felt by touching. Whether a complex or simple Vietnamese dish also offers a mouthful of delights during dining pleasure.

Correspondence of five elements

Vietnamese cuisine is influenced by Asian principles of the five elements and Mah? Bh? Ta .

Yin-yang balance

The principle of yin and which is applied in preparing food in a way that provides a beneficial balance to the body. While contrasting textures and flavors are important, the principle mainly concerns the nature of "warming" and "cooling" of materials. Certain dishes are served in each season to provide contrast in the temperature and spiciness of food and the environment. Some examples are:

• Duck meat, considered "cool", served during the summer with ginger, "warm" ginger sauce. In contrast, chickens, "warm", and pigs, which are "hot", are eaten in winter.
• Seafood ranging from "cool" to "cold" is suitable for use with ginger ("warm").
• Spicy foods ("hot") are usually balanced with sour taste, which is considered "cool".
• Balut ( h? tv? tl? n ), meaning "inverted egg" ("cold"), must be combined with Vietnamese mint ( rau r? m ) ("hot").

Maps Vietnamese cuisine

Cultural interests

Salt is used as a connection between the world of the living and the dead. BÃÆ'¡nh phu thÃÆ'ª is used to remind the new couple of perfection and harmony at their marriage. Food is often placed on the altar of ancestors as offerings to the dead at special occasions (such as Lunar New Year). Cooking and eating plays a very important role in Vietnamese culture. The word ? N (eat) is included in a large number of proverbs and has a large number of semantic extensions.

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Area variation

The mainstream culinary tradition in all three regions of Vietnam has some fundamental features:

• Food freshness: Most meat is only cooked for a while. Vegetables eaten fresh; if cooked, they are boiled or just fried for a while.
• The presence of herbs and vegetables: Herbs and vegetables are very important for many Vietnamese dishes and are often used in abundance.
• Texture variety and harmony: Crunchy gently, juicy with crunchy, soft with a grain.
• Broth or soup based dishes are common in all three areas.
• Presentation: The seasoning that accompanies Vietnamese food is usually colorful and arranged in pleasant manners.

While sharing some of the key features, Vietnamese culinary traditions differ from region to region.

In northern Vietnam, a cooler climate limits the production and availability of spices. As a result, the food there is often less spicy than food in other areas. Black pepper is used in chili as the most popular ingredient to produce spicy flavor. In general, northern Vietnamese cuisine is not thick in certain flavors - sweet, salty, spicy, bitter, or sour. Most northern Vietnamese food has a mild and balanced flavor that results from the subtle combination of many different flavorings. The use of meat such as pork, beef, and chicken is relatively limited in the past. Freshwater fish, crustaceans, and molluscs, such as shrimp, squid, shrimp, crabs, shellfish, and shellfish, are widely used. Many famous dishes from northern Vietnam center on crabs (eg, bÃÆ'ºn riÃÆ'ªu ). Fish sauce, soy sauce, shrimp sauce, and lime are one of the main ingredients. Being the birthplace of Vietnamese civilization, northern Vietnam produces many typical Vietnamese dishes, such as bÃÆ'ºn riÃÆ'ªu and bÃÆ'¡nh cu? N , which was brought to central and southern Vietnam. through Vietnamese migration. Other notable Vietnamese dishes coming from the North, especially from Hanoi include "bÃÆ'ºn ch?" (rice noodles with roasted pork roast), ph? gÃÆ' (rice noodle with chicken), ch? cÃÆ'¡ LÃÆ'Â £ V? ng (rice noodles with grilled fish).

The many spices produced by the mountainous areas of central Vietnam make this region's cuisine famous for its spicy food, which sets it apart from two other areas of Vietnam where most food is not spicy. Once a capital of the last dynasty of Vietnam, Hu's culinary traditions display very decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. Regional cuisine is also famous for its sophisticated food consisting of many dishes of the complex served in small portions. Chili and shrimp sauce is one of the most commonly used ingredients. Some typical Vietnamese dishes produced in central Vietnam are bÃÆ'ºn bÃÆ'² Hu? and bÃÆ'¡nh khoÃÆ'¡i .

Warm weather and fertile soil in southern Vietnam create the ideal conditions for growing a variety of fruits, vegetables, and livestock. As a result, food in southern Vietnam is often vibrant and flavorful, with the use of fresh garlic, onion and fresh spices liberally. Sugar is added to the food more than in other areas. The sweet taste preference in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnam cuisine. A wide coastline makes seafood a staple for people in the region. Some typical seafood dishes from southern Vietnam include bÃÆ'¡nh kh? T and bÃÆ'ºn m? M .

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Cooking techniques

Some of the most common Vietnamese culinary terms include:

• RÃÆ'¡n, chiÃÆ'Â ¤ - fried dish
• Rang - dry roast
  • ChiÃÆ'Â ª n n ?? c m? m - fried and then thrown with fish sauce
  • ChiÃÆ'Â ª b b? t - battered and fried
• Rang - dry dish without oil
• ÃÆ' p ch? o - stir-fry and saute
• XÃÆ' o - fry, saute
  • XÃÆ' o t? i - fry with garlic, very common vegetable cooking method
  • XÃÆ' o s? ? t - sautÃÆ'Â © ed with lemonade and chilli
  • XÃÆ'Â £ l? n - burn pan or stir quickly to cook raw meat
  • XÃÆ'¡o m? of - boiled or fry with bamboo shoots
• Nh? I th? t - filled with minced meat before cooking
• S? t chua ng? t - fried with sweet and sour sauce
• Kho - cooked and boiled dishes
  • Kho khÃÆ'Â' - dry decoction literally (until thickening sauce)
  • Kho tiÃÆ'ªu/kho g? ng/kho ri? of - boiled with pepper/ginger/galangal
• N? u - meaning cooking, usually in pots
  • N? u n ?? c d? a - cooked with coconut water
• H? m/ninh - cook slowly with herbs or other ingredients
• Canh - soup like broth to serve on rice
• Rims - boil
• Lu? c - boil with water, usually fresh vegetables and meat
• Ch? n - blanche
• H? p - steamed dishes
  • H? p? - steamed with lemons
  • H? p H? of KÃÆ''ng or h? p xÃÆ'¬ d? u - "Hong Kong" style of steamed dishes (ie: with leeks, ginger and ketchup)
• Om - a clay-style cooking pot north
  • Om s? a - cooked in clay pots with milk
  • Om chu? me ?? u - cooked with banana and know young
• G? i - salads, usually with meat, fish
• N? m - salads, usually without meat
• N ?? of - grilled dishes
  • N ?? of xiên - skewers
  • N ?? of? of tre - cooked in a bamboo tube on fire
  • N ?? ng m? i/n ?? of trui/thui - scorched on open fire
  • N ?? of ?? tsÃÆ'Â © t/lÃÆ'¡ chu? i - cooked in clay molds or banana leaves, or recently, a kitchen foil, so the method has evolved into n ?? ng gi? yb? c
  • N ?? of you? me? t - soaked with salt and chili before roasting
  • N ?? of t? I - soaked with garlic and roasted
  • N ?? ng m? hÃÆ'nh - baked then covered with melted pork fat, peas, and chopped green onion
• B? m - chopped sauteed mixture
• ChÃÆ'¡o - sliced ​​dish
• SÃÆ'ºp - soup dishes (not canh or clear broth soup)
• RÃÆ'Â' ti - bake and boil the meat, usually with a strong flavor
• CÃÆ' ri - curry or curry dishes
• Quay - grilled dishes
• L? u - hot pot dishes
• NhÃÆ'Â º d? m - cooked in a hot pot made from vinegar, some varieties including vinegar and coconut water based hot water
• Cu? n - any dish featuring rice paper wrapped with bÃÆ'Â º n and fresh herb
• BÃÆ'³p th? u / tái chanh - raw meat or seafood prepared with lemon or vinegar

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Typical Vietnamese family meal

The typical food for the average Vietnamese family is:

• Large bowl/pot/cooker long white rice brown rice
• One bowl of rice
• Fish/seafood, meat, tofu (baked, boiled, steamed, boiled or fried with vegetables)
• Stir-fry dish
• Raw, pickled, steamed, or fresh vegetables
• Canh (clear broth with vegetables and often meat or seafood) or other soups
• The fish sauce is ready to dip, which is garlic, pepper, chilli, ginger, or lime juice sometimes added to taste
• Dipping sauce and seasoning depends on the main course, such as pure fish sauce, ginger sauce, sour fish sauce, soy sauce, you? i tiÃÆ'ªu chanh (salt and pepper with lime juice) or mu? I? t (salt and chili)
• Small dishes, like salted eggplant, pickled white cabbage, pickled papaya, pickled garlic or bean sprouts
• Fresh fruits or desserts, such as cha¨|

All dishes except the rice bowl are communal and distributed in the center of the table. It is also common for the young to ask/wait for the elders to eat first and the women sit right next to the pot of rice to present the rice to others. They also take food for each other as a treatment measure.

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Feast

Feast (Vietnamese: c? , ti? C ) is an important event for family or village, usually up to 12 people for each table. A party is prepared for weddings, funerals, and festivals, including a hoping ceremony for longevity. In a party, ordinary food is not served, but rice is still used. The famous party is a party in 49 villages quan h? with c? n? m t? ng .

The Vietnamese party has two courses: main course ( mÃÆ'³n m? N - salty dish) and dessert ( mÃÆ'³n ng? T - sweet dish). All dishes, except one bowl of rice, are enjoyed collectively. All the main dishes are served simultaneously rather than one after the other. The main course of the main course is placed in the table centers, usually a large pot of soup or a hot pot.

Officers are organized into groups according to their social status, gender, age, level of contact, and eating habits and preferences. Usually, female guests will bring food and help the host prepare the party.

A basic feast ( c? M? Tt? Ng ) consists of 10 plates: five in a bowl ( n? M bÃÆ'¡t ): bÃÆ'³ng , mi? n (plastic noodle), m? ng (bamboo shoots), m? c (meatball), chim or gÃÆ' t? n (chicken dish or boiled chicken) and five on the plate ( n? a ): giÃÆ'² (Vietnamese sausage), ch? , gÃÆ' or v? T lu? C (boiled or duck chicken), n? M (Vietnamese salad) and xÃÆ' o (stir fry). This kind of party is traditional and only held in northern Vietnam. Other variations are found in central and southern Vietnam.

Four indispensable dishes at T's party? T is giÃÆ'² , nem (lumpia), ninh (boiled dish) and m? c . At this time, festivals to offer ancestors include sticky rice, boiled chicken, Vietnamese rice wine, and other foods favored by ancestors in the past. Prizes are given before guests leave the party.

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Imperial Cuisine

In the Nguy dynasty? N, the 50 best chefs from all over the kingdom are elected to the council of Thi ng Thi? N to serve the king. There are three meals per day - 12 dishes at breakfast and 66 dishes for lunch and dinner (including 50 main dishes and 16 candies). An important dish is the bird's nest soup ( t? Y? N ). Other dishes include shark fin ( vi cÃÆ'¡ ), abalone (bÃÆ' o ng?), Deer tendon ( gÃÆ'  ¢ n nai ) , bear 'Hand ( tay g? u ), and rhino skin ( da tÃÆ'ª giÃÆ'¡c ). Water must come from HÃÆ'm Long well, pagoda BÃÆ'¡o Qu? C, Cam L? either (near the mountain base ThÃÆ'ºy VÃÆ'n n), or from the source River H'ng. Rice is a varieties of de from the An C royal field? U. Ph ?? c TÃÆ'ch clay pots for cooking rice are used only once before disposal. Nobody is allowed to have contact with cooked cuisine except for chefs and board members Thi ng Thi. The plates were first served to the eunuchs, then the wives of the kings, after which they were dedicated to the king. The King enjoys food ( ng? Thi? N ) alone in a comfortable space, filled with music.

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Popularity

Outside Vietnam, Vietnamese cuisine is widely available in countries with strong Vietnamese immigrant communities, such as Australia, the United States, Canada, and France. Vietnamese cuisine is also popular in Japan, Korea, Czech Republic, Slovakia, Germany, Poland, and Russia, and in areas with densely populated Asians.

Television shows featuring Vietnamese food have increased in popularity. Luke Nguyen from Australia currently features a television show, Luke Nguyen's Vietnam , dedicated to showcasing and instructing how to cook Vietnamese dishes.

On the Big Rater Truck, a Vietnamese sandwich truck called Nom Nom Truck received the most money in the first five episodes.

Anthony Bourdain menulis:

You do not have to go looking for good food in Vietnam. Good food finds you. Every where. In restaurants, cafes, small shops, on the street; taken in a portable emergency kitchen in the yokes borne by the ladies vendor. Your cyclo rider will invite you to his home; your guide will want to take you to his favorite place. Foreigners will hurry up and offer you something they are proud of and you think you should know. It's a country full of proud chefs - and passionate eaters.

Vietnam is also famous for its street food. According to Forbes.com, Ho Chi Minh City, Vietnam's largest city, is one of the 10 best places to have street food.

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Proverbs

• ? n trÃÆ''ng n? me, ng? I trÃÆ''ng h ?? ng ("Check the status of the rice pot while eating, watch where/what direction you are sitting.") = Be careful with possible carelessness.
• ? n theo thu?,? theo thÃÆ'¬ = lives up to the limits and social circumstances of a person
• Cha? nm? n, con khÃÆ'¡tn ?? c ("Daddy eats salty foods, kids get thirsty.") = Bad deeds will bring bad luck/consequences for offspring.
• Nhai k? no lÃÆ' Â ¢ u, cÃÆ' y sÃÆ' Â ¢ ut? t lÃÆ'ºa ("Chew carefully [make one] feel full longer, plow in good for rice") = Careful execution brings better results than haste.
• H? c? n, h? c nÃÆ'³i, h? c gÃÆ'³i, h? cm? ("Learn how to eat, how to talk, how to wrap, how to open") = Everything needs to be learned, even the simplest, ranging from "how to eat" politely.

Many Vietnamese idioms reflect the sex-is-eating mapping : Æ' ng <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

ChÃÆ'¡n c? m thÃÆ'¨m ph? ("Hatred rice, craving noodles") = A man bored with his wife and find another girl.

? n bÃÆ'¡nh tr? ti? n ("You eat the cake, you pay the money") = Sex with prostitutes.

? n v? ng khÃÆ''ng bi? t chÃÆ'¹i mÃÆ' Â © p ("Eat silently without clearing your mouth") = Performing adultery but leaving a trail

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Food in regards to lifestyle

Vietnamese cuisine reflects the lifestyle of Vietnamese people, from preparation to how food is served. Through the long phases of war and political conflict, as well as cultural shifts, most Vietnamese people live in poverty. Therefore, the ingredients for Vietnamese food are often very cheap but still, the way they cook together to create a yin-balance that makes the food simple in appearance but rich in taste.

Due to economic conditions, maximizing the use of materials to save money has become a tradition in Vietnamese cuisine. In previous decades and even now in rural areas, every part of the cow is used, from muscle to intestinal meat; nothing is wasted. The higher quality cuts of livestock (beef, pork) will be cooked in stirfry, soup or other dishes, while secondary pieces will be used in blood sausage or soup. The same goes for vegetables such as spring onions: the leafy part is chopped into small pieces used to add flavor to the food while the crispy stems and roots are replanted.

N ?? c m? m (fish sauce) is the most commonly used and iconic spice in Vietnamese cuisine. It is made from fermented raw fish, and served with most Vietnamese dishes. Vietnamese cuisine is not known for the best quality ingredients, but more for the very cheap and simple pieces that are mixed creatively together to create the dish with a bold taste. The traditional foods of southern Vietnam usually include c? M tr? Ng (plain white rice), cÃÆ'¡ kho t? (catfish in clay pots), canh chua cÃÆ'¡ lÃÆ'³c (soup acid with snakehead fish), and it would be incomplete without fish sauce served as a spice. Dishes are prepared less with a view in mind, but served family style to unite everyone after a hard day's work.

Though a small country in Southeast Asia, the food of each region in Vietnam brings their unique and unique characteristics that reflect the geographical and living conditions of the people there. The traditional food of southern Vietnam consists of fresh ingredients that only the lush Mekong Delta can provide, such as caÃÆ'¡ lÃÆ'³c , and a variety of tropical fruits such as mangosteen, mango, and dragon fruit. Southern style diets are very 'green', with vegetables, fish and tropical fruits as the main ingredients. Central Vietnam is an area where food is prepared with the strongest and most courageous taste. The region is constantly under harsh weather conditions throughout the year, so the people there do not have as much green stuff as others do in the north and south of Vietnam. In contrast, the coastline around the central region of Vietnam is known for its salt and fish sauce industry; these two spices are important for their daily diet. North Vietnamese cuisine has a strong Chinese influence, and the iconic dish is ph? . Although rice is a staple food in southern Vietnam, the northern part has a preference for noodles. Due to the drastic differences in climate and lifestyle across the three main regions of Vietnam, the food varies. North Vietnamese cuisine is the most uncomfortable compared to food from central and southern Vietnam.

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Popular dishes

When Vietnamese dishes are mentioned in English, generally with the Vietnamese name without diacritics. Some dishes have got descriptive English names as well.

Popular Vietnamese dishes include :

Noodle soup

Vietnamese cuisine offers a variety of noodle soups, each with different influences, origins and flavors. A common feature of many of these soups is the rich broth.

Soup and chÃÆ'¡o (congees )

Plate of rice

Sticky plate

BÃÆ'¡nh

The Vietnamese name for cookies is bÃÆ'¡nh . Many of the pastries are wrapped in various leaves (bamboo, banana, dong , gai ) and boiled or steam. One historic dish, dating to the founding of Vietnamese country myth is the "cake" square ( bÃÆ'¡nh ch? Ng ). Since this is a tasty dish and thus not a true cake, the báà ± h ch? Ng and the accompanying bÃÆ'¡nh dÃÆ' y are loaded with the symbolism of heaven and earth. This dish is associated with offerings around the Vietnamese New Year ( T? T ). In addition, as a legacy of government and colonial influence of France, bÃÆ' »Â» che de NoÃÆ' «l is a popular dessert served during the Christmas season.

Wrapping and scrolling

BÃÆ'¡nh trÃÆ'¡ng can be understood as one of the following:

• BÃÆ'¡nh trÃÆ'¡ng cu? n

thin rice flour sheets were dried into what is commonly called "rice paper", used in making lumpia ( chiÃÆ'² ), and summer rolls ( g? i cu? n ) by using water to soften the texture

• BÃÆ'¡nh trÃÆ'¡ng n ?? ng (in the south), or bÃÆ'¡nh? a in the north

This is a large, round, flat cracker, which, when heated, enlarges into round, fragile pieces. They can be eaten separately, although they are most often added to noodle sohun dishes such as cao l? U and mÃÆ' ¬ qu? Ng . Many types of bÃÆ'¡nh trÃÆ'¡ng exist, including clear seeds of sesame, shrimp-like crackers with dried onions, and sweet milk.

Sandwiches and pastries

Meat plate

Seafood

Salads

G? I is a Vietnamese salad; of many varieties, the most popular include:

Curries

• Vietnamese curry is also popular, especially in the center and south because of the cultural influences of Indian and Malay merchants.
• Another type of famous Vietnamese curry is a beef brisket curry or a oxtail curry. Beef curry is often served with French bread to dip, or with rice.
• CÃÆ' ri gÃÆ' is a popular Vietnamese curry made with chicken, carrots, sweet potatoes, and peas in a coconut curry sauce. It is also served with rice or baguette.

Pickled vegetable dishes

D? your? i is the Vietnamese term for this dish:

Fish or fermented shrimp

M? M , the Vietnamese term for fermented fish or shrimp, is used as a main dish, ingredient or seasoning. Which types of fish are most commonly used to create m? M is catfish, snake, and mackerel. The meat of the fish remains intact (this is how it is different from n? C m? M ), and can be eaten cooked or not cooked, with or without vegetables and seasonings.

Fermented Meat Meals

Nem chua , Vietnamese fermented meat served like or fried, made from pork, coated by fried rice ( thÃÆ'nh g? o ), mixed with pork skin and then wrapped in leaves of country gooseberry ( lÃÆ'¡ chÃÆ'¹m ru? t ) or Erythrina orientalis leaves ( lÃÆ'¡ vÃÆ'Â'ng nem ). The preservation process takes about three to five days.

Sosis

Vietnamese sausage, giÃÆ'² , is usually made of pork and fresh beef. The sausage maker can use meat, skin or ears. The fish sauce is added before the banana leaves are used to wrap the mixture. The final step is to boil. For a common sausage, 1 kg of meat is boiled for one hour. For ch? qu? , a mixture of boiled meat will then be roasted with cinnamon.

Vegetarian dishes

Vegetarian dishes in Vietnam often have the same name as their meat equivalents, eg Ph? BÃÆ'². But in a restaurant with the Ã, Â «chayÃ, Ã, » (vegetarian) sign up front, the dish is served with tofu, not meat Almost every soup, sandwich, and streetfood have vegetarian correspondents.

Sometimes you can also see notations like "ph? Chay", "bÃÆ'¡nh mÃÆ'¬ chay" (vegetarian sandwich) or "c? M chay" (vegetarian rice).

Vegetarian food compared to regular food is almost always cheaper, often half the normal price. Chay's restaurant is mostly visited by religious Vietnamese people and rarely found in tourist areas.

Desserts

Fruit preservation

Wear Vietnamese fruits in season. As the seasons pass, they make a candied fruit, called ÃÆ'Â'mai and candied fruit, called m? T . The original flavor ÃÆ'Â'mai is sour, sweet, salty, and spicy. The most famous type of ÃÆ'Â'mai is ÃÆ'Â'mai m? , made of apricots harvested from the forest around Perfume Pagoda (ChÃÆ'¹a H ng), HÃÆ' TÃÆ'¢Â Provinces. This ÃÆ'Â'mai consists of apricots covered by ginger, sugar, and sliced ​​roots.

Tofu

Tofu ( ?? u ph? ) is widely used in Vietnamese cuisine. It is boiled, fried (sprinkled with ground shrimp or chopped oil onions) or used as an ingredient in a variety of dishes.

Other soy products range from soy sauce (usually light soy sauce), fermented bean paste (bean), and fermented bean curd (< i> ?? u ph? nh? or chao ) to douhua (sweet tofu soft soup- tÃÆ' uh? n ?? c ??? ng , or tÃÆ' o ph? ).

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Spices and sauce

Condiments

Vietnamese usually use raw vegetables, rau s? Ng , or rau ghÃÆ' Â © m (sliced ​​vegetables) as a spice for their dishes to properly combine with each main dish in flavor. Plates where rau s? Ng indispensable is bÃÆ'¡nh xÃÆ'¨o and hot pot. The main vegetables are herbs and vegetables that can be eaten wildly collected from forest and family gardens. The leaves and buds are the most common part of the vegetables used. Most vegetables have medicinal value.

Rau s? ng including lettuce, raw bean sprouts, spices, banana slices, green bananas, kale, mango buds and guava leaves.

Pair

• Chicken entree combined with orange leaves.
• The crab and clam dishes are combined with a herb of perfumery and perilla.
• Plates known as "cold" or "fishy", such as catfish, shellfish, or snails, combined with ginger or lemongrass.

Sauce

• M? mÃÆ'ÃÆ'm (shrimp pasta)
• N ?? c m? m (fish extract) can be used as such or mixed with lemon juice, garlic, vinegar, sugar, and chili. This mix is ​​called n ?? c m? M pha .
• T ?? ng made from fermented soybeans.
• Soy sauce is mostly used in marinade and sauce.
• Hoisin sauce used in South Vietnam to be mixed with ph? when presenting.
• Hot chili sauce

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Food coloring

Traditionally, Vietnamese food colorings come from natural ingredients, but there is now an increase in the use of artificial food coloring agents for food coloring, in Vietnam.

• Red - usually from bits or by frying annatto seed to make oil ( d? u? i? u )
• Orange - for sticky rice, comes from gac
• Yellow - from turmeric
• Green - from pandan leaves or katuk
• Purple - from the magenta plant ( lÃÆ'¡c? m )
• Black - in gai cake comes from hemp leaf ( lÃÆ'¡ gai )
• Dark chocolate - for boiled dishes, using n ?? c mÃÆ' u or n ?? c hÃÆ'ng , made by heating the sugar to the above temperature is caramel (170 Â ° C).

Dyes can be absorbed by mixing soil dye or liquid dye or wrapping before boiling to get the extract. When coloring the dish, the taste and smell of the dye should also be considered.

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Herbs and spices

• Coriander and green onion can be found in most Vietnamese dishes.
• The basic technique of stirring vegetables is to fry garlic or onion with oil before adding the vegetables to the pan.
• In northern Vietnam, dishes with fish can be decorated with dill.
• In central Vietnam, a mixture of ground lemongrass and chili is often used in dishes with beef.
• In southern Vietnam, coconut water is used in most cooking dishes.
• Coriander ( ngÃÆ'² gai ) and rice crop ( ngÃÆ'² om or ng? ) are indispensable in all types of acid soup in southern Vietnam.
• Spearmint is often used with highly suspicious dishes.
• Perillas are usually used with crab plates.

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Drink

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Exotic dishes

The use of materials that are not common or taboo in most countries is one of the classic attributes that make Vietnamese cuisine unique. While unusual ingredients can only be found in exotic restaurants in many countries, Vietnamese cuisine is considered unusual as the use of these ingredients can play a customary role in daily family meals regardless of social class.

The common and cheap breakfast dishes that can be found in any wet market, balut ( h? Tv? Tl? N ) is a fertilized duck egg with an embryo almost developed in it, boiled and eaten in shellfish. Usually served with fresh herbs: rau r? M or coriander, salt, and black pepper Vietnamese; Lime juice is another popular additive, when available. The more unusual version of the fetal quail dish ( tr? Ng caÃÆ'º t l? N ) - is a snack favored by many Vietnamese students. Banana crabs and rice slugs are the main ingredients in bÃÆ'ºn riÃÆ'ªu? C - popular noodle dishes - and in some daily soup dishes ( canh ) and boiled food ( mÃÆ'³n bung ). Family food with silk worm ( nh? Ng ), banana flowers (hoa chu? I ), sparrows, pigeons, fermented fish and prawns ( m? M ca ¡, M? TÃÆ'Â'm tÃÆ' Â © p ) is not a rare sight. Seasonal favorites include ragworms ( r ?? i ), which are made into many dishes such as fried r ?? i omelette ( ch? R i i ), fermentation r ?? i sauce ( m? mr ?? i ), steamed r ?? i ( r ?? ih? p ), stir fried r ?? i with radish or bamboo ( r ?? i xÃÆ' oc? ni? ng m? ng t?? i hay c? c? i ).

North Vietnamese cuisine is also famous for its wide selection of meats. Exotic meats such as dog meat, cat meat, rat meat, snakes, soft-shell turtles, deer and domestic goats are sold at roadside restaurants and are generally paired with alcoholic beverages. A taboo in many Western countries and in southern Vietnam, the consumption of dog meat and cat meat is common throughout the northern part of the country and is believed to increase libido in men. Minced rat meat - baked, boiled, fried, or fried - is a rarer dish that can be found in many rural areas of Vietnam or even upscale downtown restaurants. Furthermore, television chef Andrew Zimmern visited northern Vietnam in the 12th episode of his popular show Bizarre Foods with Andrew Zimmern. Cobra hit the heart and shins, silk worms, and bull penis are some of the dishes he took. He also tried the hedgehog.

Crocodiles are eaten by the Vietnamese while they are taboo and forbidden to the Chinese. Vietnamese women who marry Chinese men adopt Chinese taboo.

Shark fins are imported in large quantities by Vietnam.

Anthony Bourdain, host chef of Travel Channel's Anthony Bourdain: No Reservations , wrote in April 2005: "... it is all in use - and nothing is wasted in Vietnam." The parts of animals that are often discarded in many Western countries are used entirely in Vietnamese cuisine. Organs, including the lungs, liver, liver, intestines and bladders of pigs, cows, and chickens are sold at a higher price than their meat. Testis chicken and eggs that have not been developed fried with vegetables and served as a daily dish.

Many traditional Lunar New Year dishes like th? T? ÃÆ''ng, giÃÆ'² th ?, and canh m? Ng mÃÆ'³ng giÃÆ'² involves the use of pig, tongue, throat and leg head. Pork and beef, as well as chicken, neck and leg heads, are Vietnam's favorite beer dishes. BÃÆ'³ng , used as an ingredient in canh bÃÆ'³ng - a kind of soup, is a roasted pork skin to appear. The steamed pig's brain can be found almost anywhere along the Vietnamese road. Also in the northern part of Vietnam, different types of animal blood can be made into dishes called ti? T canh by stirring blood with fish sauce and cold water on a shallow dish along with finely chopped, offal boiled duck (like gizzard), sprinkled with crushed peanuts and chopped herbs like Vietnamese coriander, mint, etc. Then cooled until the blood coagulates into a soft mixture, like jelly and served raw.

Coconutworm, or? UÃÆ''ng d? A, is a delicacy found extensively in Vinh Trha Province in Vietnam. They are a form of beetle larvae and eaten live in a salted fish sauce with chili.

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General materials

Vegetables

Fruits

Herbs ( rau th? m )

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Vietnamese equipment

Historical influence

Due to historical contacts with China, Vietnamese cuisine shares many of its characteristics with Chinese cuisine. In the culinary tradition, the Chinese introduce many dishes to Vietnam, including hoÃÆ' nh thÃÆ'¡nh (dumplings), xÃÆ'¡ xÃÆ'u ( char siu ) , hÃÆ'¡c? o ( har gow ), h? ti? u ( ka tieu ), mÃÆ'¬ (wheat noodle), bÃÆ'² bÃÆ'a ( popiah ) , bÃÆ'¡nh qu? youtiao ), mooncake and bÃÆ'¡nh pÃÆ'a (Suzhou style mooncake), bÃÆ' ¡Nh t? ( nian gao ), s? I'm a baozi i>), c? m chiÃÆ'ªn D ?? ng ChÃÆ' Â ¢ u (Yangzhouasi goreng), and mÃÆ' Â ¢ xÃÆ' o (chow mein). Vietnamese people adopt these foods and add their own style and flavor to the food. Ethnic minorities in mountainous areas near the China-Vietnam border also adopted some food from China. Ethnic TÃÆ' y and NÃÆ'¹ng in L? Ng S? N Province adopted th? Tl? N quay (roasted pig) and khau nh? C (boiled pork belly) from China. Some New World vegetables, such as chili and corn (corn), were also brought to Vietnam from the Ming dynasty.

France introduced a baguette to Vietnam, which was then combined with Vietnamese stuffing to become a popular fast food in Vietnam called bÃÆ'¡nh mÃÆ'¬ and was known overseas as a "Vietnamese baguette", although different from French counterparts because the baguette is usually made of rice flour. The French also carry Vietnamese onions, cauliflower, lettuce, potatoes, tarragon, carrots, artichokes, asparagus, and coffee. Onions are called hÃÆ'nh tÃÆ'  ¢ y (literally "western onion"), asparagus as m? Ng tÃÆ'  ¢ y (western bamboo shoots) and potatoes are called khoai tÃÆ'  ¢ y (western sweet potato) in Vietnamese, reflecting their origin before arriving in Vietnam. French-influenced dishes are numerous and are not limited to: sa lÃÆ'¡t (salad), pÃÆ'  ¢ tà ©  © , patÃÆ'ª sÃÆ'Â' (a pale Brittany called "pÃÆ'  ¢ tÃÆ'  © chaud"), bÃÆ'¡nh s? Ng trÃÆ'  ¢ u (croissant), bÃÆ'¡nh flan , ya ua (yogurt), rÃÆ'Â'ti (rotisserie ), b? (butter), v? tn? u cam (duck ÃÆ' l'orange), ? pl? t (omelette), ? p la ( oeufs au plat ), ph? c xi (farcies), bÃÆ't t? t (beefsteak), s? t vang (cooking with wine), d? m bÃÆ''ng ( jambon ), and xÃÆ'ºc xÃÆ'ch ( saucisse ). Due to the influence of French colonization, French Indochina countries in Laos, Vietnam and Cambodia have several dishes and drinks together including baguette and coffee.

Vietnamese cuisine also has influences from its neighbors, Champa, Malaysia, and Cambodia. The use of coconut milk and fish sauce and various main dishes such as bÃÆ'¡nh kh? T is influenced by Cham dishes. Spices including curry were also introduced to Vietnam by Malay and Indian merchants. Although not common in the north, cÃÆ' ri is a fairly popular dish in central and southern Vietnam. The most common form is chicken curry and to a lesser extent, curry goat. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the annual anniversary of your loved ones. Similar to Cambodia, curries in Vietnam are eaten either with French baguettes, white rice, or round rice noodles (rice vermicelli). M? m b? hÃÆ'³c or prahok, adopted from the Khmer ethnic in South Vietnam, used as the main ingredient of the Vietnamese rice noodle soup called bÃÆ'ºn n ?? c lÃÆ'¨o originating from the Khmer ethnicity in Vietnam and not found in Cambodia.

Due to contacts with communist countries from Eastern Europe, dishes adopted by Vietnam such as cabbage soup are filled, th? T? ÃÆ''ng (Kholodets), sa ÃÆ't Nga (Russian Salad) and Czech beer.

Tet holiday specials

The weekly T-week vacation marks the start of the Lunar New Year and the time for family gatherings and fresh optimism for the coming year. And nothing is more identical with T? T rather than BÃÆ'¡nh Ch? Ng. Created by Prince Lang Lieu of the King Hung Dynasty to symbolize the earth, BÃÆ'¡nh Ch ngng is a square-shaped rice cake made with sticky rice, green beans, and pork. Wrapped in banana leaves, BÃÆ'¡nh Ch ngng boiled for a day, producing a soft, moist, sticky rice cake. BÃÆ'¡nh Ch'ng is often served with pickles including white radish, green papaya, cayenne pepper, carrots, and green onions.

See also

References

Further reading

• Nguyen, Andrea Quynhgiao; Cost, Bruce (FRW); Beisch, Leigh. (2006) To Vietnamese kitchen: street of precious food, modern taste . Ten Speed ​​Press, ISBNÃ, 1-58008-665-9
• Le, Ann; Fay, Julie. (2006) The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Little Saigon Southern California , Globe Pequot, ISBN 0-7627-3831-6
• Th? Ch? I Tri? U, Marcel Isaak, (1998) Vietnamese Food: The Original Recipe of Indochina Heart , Tuttle Publishing, ISBN 962-593-394-8
• McDermott, Nancie; Alpert, Caren (2005) Fast & amp; Vietnam Easy: 75 Everyday Recipes Chronicle Books, ISBN 0-8118-4434-X
• Chi Nguyen; Judy Monroe, (2002) Cooking Vietnamese way: revised and expanded to include new low fat and vegetarian recipes Book of the Twenty-first Century, ISBN 0-8225-4125-4
• Pauline Nguyen; Luke Nguyen; Mark Jensen (2007), Red Lantern Secrets: Vietnamese Stories and Recipes from the Heart Murdoch Books, ISBN 1-74045-904-0
• Trieu Thi Choi, Th? Ch? I Tri? U, Marcel Isaak, Heinz Von Holzen (2005), Original Recipe from Vietnam Tuttle Publishing, ISBN 0-7946-0327-0
• Hoyer, Daniel. (2009) Vietnamese Culinary . Gibbs Smith, ISBNÃ, 1-4236-0320-6

Source of the article : Wikipedia