Vietnamese Food
VIETNAMESE FOOD
INTRONDUCTION
Vietnamese food is very rich and diverse because Vietnam is an agricultural country of origin of hot, tropical monsoon. Besides Vietnam’s territory is divided into three regions is markedly North, Central and South. However, the most important in Vietnamese food are Fish sauce and Pho (Noodle Vietnamese)
Body
Vietnamese Food is a style of cooking derived from Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for freshness of the ingredients and for the healthy eating style.
As a whole, Vietnamese food contains strong influences mainly from Cantonese cooking with a bit of a French twist to it. However, depending on the region, it can be divided into three categories, each pertaining to a distinct geographical region.
Vietnamese have many Cooking techniques: Fried dishes; stir fry; stew or literally dried stew; simmering; boiling with water; clear broth soups; grilled dishes; congee dishes; roasted dishes; hot pot dishes.
Five element correspondence: Vietnamese food is influenced by the Asian principle of five elements.
Many Vietnamese dishes include five spices: spicy (metal); sour (wood), bitter (fire), salty (water) and sweet (Earth), corresponding to five organs: gall bladder, small intestine, large intestine, stomach and urinary bladder.
On other the hand, Vietnamese dishes also include five types of nutrients: powder, water or liquid, mineral elements, protein and fat.
Vietnamese cooks try to have five colures: white (metal), green (wood), yellow (Earth), red (fire) and black (water) in their dishes.
The famous spice in Vietnamese food is Fish sauce: Fish sauce is to Vietnamese cooking what salt is to Western and soy sauce to Chinese cooking. Fish sauce is used as a condiment and flavoring.
INTRONDUCTION
Vietnamese food is very rich and diverse because Vietnam is an agricultural country of origin of hot, tropical monsoon. Besides Vietnam’s territory is divided into three regions is markedly North, Central and South. However, the most important in Vietnamese food are Fish sauce and Pho (Noodle Vietnamese)
Body
Vietnamese Food is a style of cooking derived from Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for freshness of the ingredients and for the healthy eating style.
As a whole, Vietnamese food contains strong influences mainly from Cantonese cooking with a bit of a French twist to it. However, depending on the region, it can be divided into three categories, each pertaining to a distinct geographical region.
Vietnamese have many Cooking techniques: Fried dishes; stir fry; stew or literally dried stew; simmering; boiling with water; clear broth soups; grilled dishes; congee dishes; roasted dishes; hot pot dishes.
Five element correspondence: Vietnamese food is influenced by the Asian principle of five elements.
Many Vietnamese dishes include five spices: spicy (metal); sour (wood), bitter (fire), salty (water) and sweet (Earth), corresponding to five organs: gall bladder, small intestine, large intestine, stomach and urinary bladder.
On other the hand, Vietnamese dishes also include five types of nutrients: powder, water or liquid, mineral elements, protein and fat.
Vietnamese cooks try to have five colures: white (metal), green (wood), yellow (Earth), red (fire) and black (water) in their dishes.
The famous spice in Vietnamese food is Fish sauce: Fish sauce is to Vietnamese cooking what salt is to Western and soy sauce to Chinese cooking. Fish sauce is used as a condiment and flavoring.