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Introduction
We are now going to embark on a culinary
journey to the deeps of Vietnamese cuisine
and their exotic flavors to discover and learn
their culinary secrets. Join us as we unravel
the mysteries ofb mt ca mn n Vit
(secrets of the Vietnamese cuisine)
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History of Vietnam
The first kingdom was founded nearly 4,000 years ago. Today, Viet Nam has a estimated
population of 70 million. The Red River Delta and Mekong Delta bisect the mountains and
provide fertile soil for drops in the south, and wet paddies in the north to nourish the rice
crops.
There are about 56 ethnic minorities who live in the mountainous central highlands and in
the north including the Tay and the Hmong. Thats why the countrys cuisine is inspired by itsdiverse ethics and rich culture influences. Viet Nams neighboring countrys also plays
important roles in their cuisines and culture.
Chinese Introduced stir-frying, noodles and Buddhism ( which in turn, inspired vegetarian
cooking).
Mongols- The next to invade, entered Viet Nam in the 13th centuries with their legacy of beef
and hotpots in tow.
French Came in 1858 and stayed for a nearly a century, They shared their sauteing
techniques, dairy product and baked sweets.
LAO, Cambodia, and Thailand Contributed spices, herbs ( such as lemon grass and mint) ,
and curries. Most notably, nuoc mam ( fish sauce), which use to season food flavor soups and
serve as versatile dipping sauce.
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Festivals in Vietnam
BA DEN MOUNTAIN VIETNAM FESTIVAL
On the afternoon of the 30th of the last lunar month until the 2ndlunar month, tourists from Ho Chi Minh City and other southernprovinces go on a pilgrimage to the Lady Den Mountain.Pilgrimsand visitors have to climb halfway up of the mountain to enter SaintLinh Son Temple. This pagoda offers vegetarian meals in exchangefor which visitors can make a donation to the pagoda. Visitors canalso stay in the pagoda for a few days. The monks are well knownfor taking excellent care of their visitors.Visitors to this Vietnamlandmark can also climb up to the top of the mountain, where aSaint Temple is located. During Spring, people from Vietnams
southern provinces visit this temple as a ritual; everyone believesthat Lady Den Temple can fulfill the intellectual needs of spiritualpeople.
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DO SON BUFFALO FIGHTING VIETNAM
FESTIVAL Although the Do Son Buffalo Fighting Festival is officially held on the
9th of the 8th lunar month in Hai Phong,Vietnam, preparations startseveral months before. Fighting buffaloes must be carefullyselected, well fed, and trained. The selection of the official fightingbuffaloes starts in May when qualification matches take place in
small villages. Only 6 buffaloes will participate in the final fight.Thefestival begins with a procession to the communal house whereofferings from several little villages are presented to the gods; suchgifts include a buffalo, a pig, and a basket of sticky rice. Theprocession, in which the buffaloes are covered with red cloth, alsoincludes 12 young Vietnamese men, also dressed in red, who take
the buffaloes to the fighting circle.After the young men perform the"Opening the match" dance, a pair of buffaloes are led into thefighting circle. The two buffaloes fight until the defeated gives upand run away. The winner then goes on to fight another buffalountil a final winner is determined.
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CAU NGU CULTURAL FESTIVAL
This traditional festival of Thai Duong village, HuongHai commune, in Huong Dien district is organized everyyear on the 12th of the 1st lunar month in memory ofthe village tutelary genie Truong Quy Cong, alias
Truong Thieu. He was a native from North Vietnamwho settled in Thai Duong and taught the locals fishingand trading.Late in the night, a ceremony to pray forpeace and abundant catches of fish takes place. Onceevery three years, games representing sea fishing
activities are organized. After these games, all peoplewatch rowing competitions.Net-casting is a form ofentertainment imbued with ritual character tocommemorate the merits of the village tutelary spirit.
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QUAN THE AM VIETNAM CULTURAL
FESTIVAL The Quan The Am Cultural Festival is organized on the 19th day of the second
month (lunar calendar) every year with cultural activities which help restore andpromote the traditional culture of Viet Nam.The festival is held on Ngu Hanhmountain, in Danang City, Vietnam. The Quan The Am Festival was first organizedin 1962, for the inauguration of the Avalokiesvara Buddhisattava statue in HoaNghiem cave at Thuy Son Mount, in the Marble Mountains of Vietnam. The same
year, the festival was reorganized in Kim Son cave after the construction of theQuan The Am Pagoda on the Kim Son Mount. Until 1991, this festival wasorganized annually on a large scale and celebrations lasted for three entiredays.The Quan The Am Festival consists of two parts: the religious ceremony andthe festival itself. The ceremony, similar to Buddhist rituals, consists of flowerofferings and prayers. The Dharma-preaching sessions about AvalakiesvaraBuddhisattava are also very interesting.Several cultural activities bearing thenational colors of Vietnam, such as singing folk songs, chess playing, music,
painting, carving, lion dancing, offering lamps on the river, and classical opera alsotake place. The Quan The Am Festival is organized on the 19th day of the secondlunar month; this festival, as well as many others, is held in an attempt to restoreand promote the traditional culture of Vietnam.
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THE HUONG PERFUME PAGODA
FESTIVAL VIETNAM
The Huong Pagoda , also called the Huong Pagada , islacated in Huong Son , Ha Tay , 70 km away fromHanoi.Although the Huong Pagoda Festival is officiallycelebrated on the 15th of the second lunar month
.Visitors can reach that area in Vietnam either by roador river.The Perfume Pagoda Festival consists ofenjoyable sightseeing trips to different Vietnamesepagodas, temples, and caves. This festival also featuresceremonies held in the different temples and
pagodas.People go to Vietnams Huong Pagoda notonly for the religious services ,but also to observe thebeautiful natural scenery of Vietnam.
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The Climate of Vietnam
The country is mountainous in the northwest and inthe central highlands facing the South China Sea, withpeaks reaching up to 8000ft (2450m) In the northaround Hanoi and in the south around Ho Chi Minh
City, there are extensive low-lying regions in the RedRiver delta and the Mekong delta respectively.
Vietnam has a single rainy season during the southmonsoon (May-Sep). Rainfall is infrequent and lightduring the remainder of the year. Rainfall is abundant,
with annual rainfall exceeding 1000mm almosteverywhere. Annual rainfall is even higher in the hills,especially those facing the sea, in the range of 2000-2500mm.
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For coastal areas and the parts of the central highlandsfacing northeast, the season of maximum rainfall is duringthe south monsoon, from Sep-Jan. These regions receive
torrential rain from typhoons which move in from theSouth China Sea at this time of the year. The weather at thistime is cloudy with frequent drizzle.
During the north monsoon, northern Vietnam has cloudydays with occasional light rain, while southern Vietnamtends to be dry and sunny.
Temperatures are high all year round for southernand central Vietnam; but northern Vietnam has a definitecooler season as the north monsoon occasionally advectscold air in from China. Frost and some snow may occur onthe highest mountains in the north for a few days a year. In
the southern Vietnam, the lowlands are sheltered fromoutbreaks of colder northerly air and the dry season iswarm to hot with much sunshine.
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Ancient Times, History and Influences on
Vietnamese Cooking
By the 1st millennia BC, the area that is now Northern Vietnam hadalready evolved a rice-based culture and it is imaginable that withthe Red River dissecting the region and the sea in such closeproximity, fish and seafood were also part of the diet.
In 208 BC the Chinese invaded the northern territory anddominated the culture for 1000 years. They introduced much oftheir culinary practices, such as noodle based dishes, stir-frying theuse of chopsticks and woks. It's interesting to note however, thatdespite this long Chinese occupation, the Vietnamese alwaysconsidered themselves as a distinct people, and on several
occasions, fought to evict the Chinese. It wasn't until the mid 10thcentury AD that they managed to do so and restore Vietnameseindependence but in all this time, their desire to hold on to theiridentity was reflected in their cuisine.
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The Vietnamese empire spread to Angkor, later to becomeCambodia, and by the 15th Century, both Vietnam and Thailand,sized territories from the disintegrating Angkor state. By 1700, allof the Mekong River Delta was in Vietnamese hands and had spreadto to the region which was controlled by an Indianised trading state
known as Champa. This is undoubtedly where the Vietnamese currywas born, albeit not as fiery as those found in other parts ofIndia,but definitely curry.
In 1859, the French colonised Vietnam. They remained for 100years and also had a profound influence on Vietnamese cooking,
introducing, amongst other things, the technique of sauting, theuse of bones to make stock, the use of white potatoes and eventhe French baguette!
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Current Day Vietnamese Cuisine
Today, Vietnamese cuisine balances all the above influences in a way thatcreates a unique blend of tastes and texture, not to be found elsewhere inAsia.
Whilst there are still regional differences, rice remains a staple in the
Vietnamese diet however, noodles are now just as popular particularly inthe North. The fertile Mekong Delta produces a wide range of fruit andvegetables and that long coastline ensures that fish and seafood are stillcentral to the diet. Other meats such as pork, beef, and chicken are alsoconsumed, but in much smaller quantities. The use of mint, coriander,lemon grass, fish sauce, ginger, garlic, sugar, and onions help to createthe distinct flavour of Vietnamese food.
As in many of the neighbouring countries, most meals are not divided into
courses: all the dishes are served at the same time. Rice or noodles arealways served plus a soup and 1 or 2 main dishes.
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Regional Cuisine
Cuisine in this country of 70,000,000 people differs strikingly
between the north, south and central regions, but two key
features stand out. First, rice plays an essential role in the
nation's diet as it does throughout southeast Asia. But this is
also a noodle-crazy population, regularly downing them for
breakfast, lunch and dinner, in homes, restaurants and at
roadside stands. Noodles are eaten wet and dry, in soup or
beside soup, and are made in different shapes and
thicknesses of wheat, rice and mung beans. Secondly, no mealis complete without fresh vegetables and herbs. A key portion
of every meal, north, south and central, is a platter containing
cucumbers, bean threads, slices of hot pepper, and sprigs of
basil, coriander, mint and a number of related herbs found
principally in southeast Asian markets.
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Colonial And Religion influences
A former colony of China, Vietnamese adoptedConfucianism, Buddhism, chopsticks and the wok. Butin spite of centuries of domination, Vietnamese foodretained its own character. Due to its proximity to the
border, north Vietnam reflects more Chinese influencethan central or south. Soy sauce rarely appears inVietnamese dishes except in the north. It is replaced bywhat is perhaps the most important ingredient in all ofVietnamese cuisine -- fish sauce or nuoc mam. Stir
frying plays a relatively minor role in Vietnam and onceagain is seen more in the north than elsewhere. Fryingin general is less important than simmering.
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Culture
The Culture of Vietnam, an agricultural civilization based on thecultivation of wet rice, is one of the oldest in East Asia; theancient Bronze age Dong Son culture is considered to be one of itsmost important progenitors. Due to the long-term Chineseinfluence on its civilization, in terms of politics, government
and Confucian social and moral ethics, Vietnam is considered to bepart of the East Asian Cultural Sphere.
Following independence from China in the 10th century AD,Vietnam began a southward expansion that saw the annexation ofterritories formerly belonging to the Champa civilization(now Central Vietnam) and parts of the Khmer empire (today
southern Vietnam), which resulted in minor regional variances inVietnam's culture due to exposure to these different groups.
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During French colonial period, Vietnamese culture received merchantinfluences from the Europeans, including the spread of Catholicism andthe adoption of Latin alphabetto this day, Vietnam is the only non-islandnation ofIndochina which uses the Latin alphabet to write the nationallanguage.
In the socialist era, the cultural life of Vietnam has been deeply influencedby government-controlled media and the cultural influences of socialist
programs. For many decades, foreign cultural influences were shunnedand emphasis placed on appreciating and sharing the culture ofcommunist nations such as the Soviet Union, China, Cuba and others.Since the 1990s, Vietnam has seen a greater re-exposure to Asian,European and American culture and media.
Some elements generally considered to be characteristic of Vietnameseculture include ancestor veneration, respect for community and familyvalues, handicrafts and manual labour, and devotion to study. Importantsymbols present in Vietnamese cultureinclude dragons, turtles, lotuses and bamboo.
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Geography of Vietnam
Vietnamese cuisine is
divided into 3
geographic regions
Each neighboring
Country has different in
fluencies in the cuisine
of each Vietnameseregion
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As in any country, Vietnam's cuisine reflects itsgeography and history. Geographically, it consists oftwo great river deltas separated by a belt of mountains.Vietnamese describe their country as two great rice
baskets hung on either end of a carrying pole. The RedRiver Delta surrounding Hanoi provides rice for theresidents of North Vietnam. The tremendously fertileMekong Delta, centered by Ho Chi Minh City (formerlySaigon) produces rice plus a wide variety of fruits and
vegetables both for itself and the central strip of thecountry whose principal city is the former imperialHue.
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North Vietnam
North Viet Nam Northern cooking leans towardsimple fare, which features beef, a traditioninherited from the Mongols.
Northern cuisine exhibits fewer herbs andvegetables than the other regions because itsclimate is less hospitable than that of the MekongDelta. For heat, north Vietnamese cooks rely onblack pepper rather than chilies. Residents also
exhibit a particular fondness for beef, picked upfrom the Mongolians during their 13th centuryinvasions.
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Central Vietnam
Central Viet Nam The former seat of the emperors -Where the food is spicy, exotic and singular. CentralViet Nam has a greater emphasis on numerous smalldishes which are served either simultaneously or in
succession of courses. The royal tradition in the central region goes back
beyond the more recent Vietnamese monarchy to theancient kingdom of Champa. The royal taste revealsitself in the preference for many small dishes placed on
the table at once. The more lavish the spread, thewealthier the household. But even the poorer familiesare likely to have multiple dishes of simple vegetables.
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Southern Vietnam
South Viet Nam Which enjoys the largess of the land and ocean,features seafood and vegetable. The southern table Is laden withthe vegetables and herbs so abundant in the Mekong Delta. Curriesare also served in the south. They are Cambodian influence,although Vietnamese curries taste sweeter.
Servings are larger and fewer in the south; and hot chilies replaceblack pepper for heat. The profusion of fruit in the area means thatsweet fruit occasionally makes its way into a dish of meat andvegetables. Preparations are less complex than many of those in thecenter and the style of cooking often resembles that of neighboringCambodia. This is the part of Vietnam responsible for curries. Once
again history influences cuisine for ancient Angkor, centered inCambodia, once ruled this portion of Vietnam.
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Dining Customs
For in spite of this glorious culinary tradition,Vietnam remains a poor country of peasantsand workers. Just what does the ordinary Joe
or Jill eat from day to day? At mealtimes,noodle stands line the roads where peoplepull over their bicycles or, if they aresomewhat wealthier, motorscooters for a
quick meal, a shared chat and a cigarette withtheir co-workers. Three meals a day ofnoodles is not uncommon.
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Vietnamese Cuisine
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Definition Of Vietnamese Cuisine
Vietnamese cuisine is a style of cooking derivedfrom 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, longcoriander and Thai basil leaves. Traditional Vietnamesecooking is greatly admired for freshness of theingredients and for the healthy eating style.
The most common meats used in
Vietnamese cuisine are pork, chicken, fish, and variouskinds of seafood. The Vietnamese also have astrong vegetarian tradition influencedby Buddhist values.
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Noodles and Soups
Vietnamese cuisine boasts a huge variety of
noodle soups, each with distinct influences,
origins and flavours. A common characteristic
of many of these soups is a rich broth.
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Noodles and Soups
As in most Asian countries, rice the staple, but the Vietnamese adore noodles (
noodles soup noodles served in soup). Every region has its own specialty.
Pho the famous beef noodles soup , is a white rice noodles from the north. The most
well known in Vietnam. The broth is made using beef stock bone, cinnamon, star
anise and ginger. Flat white noodles are cooked separately and flank. steak sliced wafer-
thin The bowl is first filled with cooked noodles, flank steak and other cuts of meat (tripe is also often included). Hot both is then poured in to the bowl, cooking the flank
steak to the medium rare. Onion, basil, bean sprout, coriander, hoisin sauce and red
chili sauce are also added to the bowl.
The southern Vietnamese version of Pho IS Pho ga. But instead of beef they put
chicken.
Bun bo hue - is the famous noodles in central region. Bun is a rice noodles . South has a lot of myriad selection of noodles. They have Mi and Hu tieu.
Mi for crisp egg noddles
Hu tieu chewy transparent glass noodles.
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Noodles and Soups
Noodles are eaten ( served with soup), dry or stir-fried. Meat or seafood is usualy added to the
dishes. Several variation of noodles dish often exist, only the accompanying ingredients changed.
The most popular ones are:
X
a xieu spiced pork Vit - duck
Thap cam seafood
Thit nuong grilled pork
As most of the Southern Asian country, Vietnam also has a lot of stall where they can eat their meal
instantly anywhere. Soups are served with meat and variety of vegetable and herb usually bean
sprouts, green (springs) onions, chilies, lime, basil, coriander, and mint.
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French and Chinese Influences on
Appetizers
French introduced the art of baking breads,
and producing croissant, that buttery, flaky
crescent shaped pasty enjoyed by millions of
people daily. In Saigon, you can still get
excellent croissant and caf au lait.
Chinese Introduced the art of Steam Baking
Buns and production Sticky beans and sweetbuns
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Appetizer
Almost most of the Vietnamese menu features spring rolls.
Cha gio are crispy fried rolls filled with pork shrimps glass
noodles onion and mushrooms. They are sometimes referred
to as imperial rolls and are best enjoyed with a sweet nouc
nam dipping sauce.
Goi cuon- (also known as summer rool of fresh spring rolls.)
are packed with mint, basil, rice, vermicelli, pork and shrimp
and served eith peanut hoisin sauce.
Bi cuon is another popular appetizer, it is a mixture of
shredded pork and pork skin, jicama.
Bo bia - which features fried daikon, and carrot, sausage and
shredded omelet.
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Appetizer
Vietname rolls are wrapped in rice paper that has been dipped inwater. This makes the wrapper soft and pliable, making the rollingprocess easier.
Steamed rice flour dishes are also one of their famous appetizersuch as:
Bahn Beo steamed rice cakes with ground shrimps and mungbeans, served with nuoc nam with shrimp broth.
Ban cuon- steamed rice flour rolls fiilled spice ground meat andmushrooms.
Bahn xeo - (sizzling rice crepe) is Vietnam elegant answer to the
omelet is brilliant yellow hue comes from the turmeric that is mixedwith the rice flour. The batter is made with coconut milk and springonions which makes it rich. It is often fiilled with pork, shripms,mung beans, sprouts. Sometimes served fresh herb are also added.It is traditionally served with nouc nam.
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Salads
Vietnamese salads resembles much like
European salads and referred to as GOI. The
amin ingredients ofGoi can be anything from
fresh herbs to lotus flower to shredded
papaya. Usually with shredded meat (as in Goi
Ga- chicken salad with mint), fruits or other
vegetables. Goi is typically dressed withvineger and sometimes flavored with nuoc
nam.
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Meat
It never server in large pieces on a Vietnamese table. Meat is
usually cut into small, bite-size pieces, sauces marinade, then
braised, simmered, grilled over hot charcoal embers or stir-fry.
Although exotic meat such as snake are eaten, the average
Vietnames family is more likely to eat fish, fowl and beef.
Bo bay mon is one of the more famous Vietnames specialties.
It consist of seven courses of beef flavor in different ways and
cooked using a variety of techniques .
Bo tay chanh is a beef ceviche which served with shripmschips ( puffy, shrimps- flavored crisps). The acidity in the lime
juice pickels or cooks the thin slices of beef.
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Meat
Pork is commonly boiled or grilled.
Thit heo quay ( barbecued pork), for example, often served as weddings.
In terms of fowl, chicken and duck are most popular. They are usually
marinated before theyre stir-fried or roasted and served with rice.
The pacific Ocean provides seafood that finds way to kitchens in the south.Shrimps frequently used in many different dishes.
The most notable one is chao tom, which is consist of finely minced
shrimp that has been wrapped around sugar and grilled. Fish are
steamed whole, stuffed and broiled, or simmered in aromatic sauce.
Cua rang muol are crabs fried with salt and pepper, served with limejuice and salt. Frogs, eel, squid , cuttlefish and octopus are also common
exotic foods.
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Special Occasion Food
TET (the celebration of lunar new year) and weddings:
Bahn chung is specially made for tet. The square blockof glutinous (sticky) rice filled with mung beans, fattypork and sesame seeds wrapped in banana leaves. It
also tastes delicious when served fried. Legend has itthat the youngest son of king hung vuong made twokinds of tet, a round one that signifies sky and thesquare signifies the earth. He offered these humbledishes to his father explaining that because rice was
the most valuable and precious food in their kingdom,the simple cakes represented his love for his peopleand for his country. But the square shaped hasbecame the staple during tet.A pyramid
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Sweets
Most frequently served desserts:
Che- Refers to the variety of sweet jellies and dessert soups usually filled withfruits, lotus seeds, mung beans and black beans.
EXAMPLE:
1.Che dau xanh is a syrupy rice pudding with green mung beans. Often, served
with sweet coconut spooned on top over ice.
Dau hu gung a sweet, warm beancurd served with syrup of dark caramel andfresh ginger.
Khoai Mi ( Yucca cake) is round, sticky wafer cake made yucca, mung bean, sugar
and cococnut milk. Fresh fruits are almost always served. Whatever is in season will inevtability. Find
its way to the table.Litchis and longans, tropical fruits with white, tender sweetflesh, are served in their own syrup with ice. jackfruit and other tropical fruits arepeeled and eaten at the table after dinner.
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Drinks
Caf sua da ( iced sweet coffee)
Nong (warm sweet coffee)
Vietnamese coffee are extremely strong and is
usually combined with condensed milk. It can be
served hot or poured over a glass of ice before it is
drunk.
Other than this sweet concoction, the vietnamesealso enjoyed black and green teas.
Ruou is also served , which refers to alcohol such as
wine, beer and hard liquor.
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TYPICAL VIETNAMESE FAMILY MEALS
A typical meal for the average vietnamese family wouldinclude:
Individual bowls of rice
Meat, fish or seafood ( grilled, boiled, steamed, stewed or
stir fried with vegetables) sti-r-fried, raw, pickled or steamed vegetables
Canh (a clear broth with vegetables and often meat orseafood) or other vietnamese-style soup
Prepared fish sauce and/or soy sauce for dipping, to which
garlic, chili, ginger or lime juice are sometimes addedaccording to taste.
All dihes apart from the individual bowls of rice arecommunal and to be shared.
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Inside The Vietnamese Kitchen
Nuoc Man (Fish sauce) is a key flavoring used in most
Vietnamese dishes.
Dried and fresh noodles such as: Mi crisp noodles
Hu Tieu glass noodles
Pho flat white rice noodles are always on hand.
Cloud ear fungus, dried mushrooms ( including shiitake andstraw mushrooms)
Mung beans, lemongrass, peanuts and fresh herbs including
basil, mint, and rau ram ( vietnamese mint), coriander, and
spring onion.
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Other essentials
Fresh ginger, garlic , shallots, onion, star anise,
cinamon, jasmine rice, glutious rice, tapioca
starch, rice paper, rice flour, glutinous rice
flour, turmeric, vietnamese five spice and
tamarid. hoisin sauce, red chilli and paste,
oyster, rice vinegar, rock sugar, sesame seeds,
soy sauce, curry paste, coconut milk andsesame oil. Banana leaves are used to wrap
foods for steaming. Dried shrimps are used to
flavor some soups and stir- fries.
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ESSENTIAL COOKING TECHIQUES:
Braising, Simmering in order
that the food will be tander
and succulent, Stir frying,
steaming, pouching, grilling,
pan- frying, and deep- frying.
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Essentials Cooking Tools
A mortal and pestle aare necessary for
grinding spices and making marinades. But
food processor can be use as alternate.
A work or large frying pan is very useful for
stir- frying and quickly heating ingredients.
A rice cooker is useful in cooking rice.
A bamboo steamer are handly for steaming
rice cakes, vegetable and some meat dishes.
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Five Element Correspondece
Vietnamese cuising is influenced by the Asian
priciple of five element and mahabhuta.
Mahbhta is Sanskrit and Pli for "great
element. In Hinduism, the five "great" or
"gross" elements are ether, air, fire, water and
earth. In Buddhism, the "four great elements"
are earth, water, fire and air.
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Vietnamese Spices
Many Vietnamese dishes including five spices
( Vietnamese: ngu vi):
Spicy (metal),
Sour (wood),
Bitter (fire),
Salty (water) and
Sweet (earth).
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Corresponding Five Organs
Corresponding to five organs (vietnamese: ngu
tang):
Gall bladder,
Small intestine,
Large instestine,
Stomach and Urinary bladder
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Five types Of nutrients
Vietnamese dishes also including five types of
nutrients ( Vietnamese: ngu chat):
Powder
Water or liquid
Mineral elements
Protein and Fat
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Vietnamese Five Colors
White (metal)
Green (wood)
Yellow ( earth) Red (fire) and
Black (water) in their dishes.
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Vietnam appeal Via Five senses
Food arrangement attracts eyes,
Sounds come from crisp ingredients
Five spices detected on the tongue, Aromatic ingredients coming mainly from
herbs stimulate the nose and
Some meals, especially finger food, can beperceived by touching.
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