Vietnamese Cuisine

Srping rolls

Vietnamese cuisine is known of the cooking method, the principle of blended spices and general eating habits of all Vietnamese in Vietnam. But most have some differences, Vietnamese cuisine still includes the most general sense to refer to all the popular dishes in ethnic minority communities, but relatively common in community Vietnam.







General characteristics

Vietnam is an agricultural country belongs to a tropical monsoon tropics. Also Vietnamese territory is divided into three distinct regions, North, Central and South. The main characteristics of geography, culture, ethnicity, climate regulations specific characteristics of each cuisine - region. Each domain has a characteristic sharp taste. That contribute to Vietnamese cuisine rich and diverse. This is a dining culture uses a lot of vegetables (boiled, fried, pickled, raw); many countries especially sour soup, while the number of dishes of animal nutrition often less. The most common meat used is pork, beef, chicken, geese, duck, shrimp, fish, crabs, snails, mussels, clams, oysters, etc. These dishes from the less common meats such as dog meat, goat meat, turtle, snake meat, turtle meat ... often not the main source of meat, sometimes considered special and is only used in a certain festival occasions to drink wine together. The Vietnamese also have a number of Buddhist vegetarian dishes made from plants, no food from animal sources. However, in the community, very few vegetarian, only for monks in the temple, or the serious illness forced dieting.
A more or less distinguished features Vietnamese cuisine with a number of other countries: Vietnam focused on eating delicious food but sometimes do not set goals is a leading food supplements. Thus in the system of Vietnamese cuisine at very sophisticated dishes, function as well as food security of China, nor inclined furnished with aesthetic as Japanese cuisine, which tend to coordinate spice blend subtly delicious dishes, or use the material tough, brittle enjoy very interesting though not actually add fat (eg cement dishes, chicken wings feet, viscera of animals. etc.).
In fact many people have noticed, a sentiment, Vietnamese culinary featured good road in the match with other culinary cultures of the world: Chinese food nutritious, delicious Vietnamese dishes mouth, Japanese food look like eyes. However, this feature is increasingly blurring during integration.


Coordination principles

Vietnamese cuisine featuring the middle of mixing ingredients is not too spicy, too sweet or too fatty. Additional material (spices) for processing Vietnamese dishes are abundant, including:
Many aromatic herbs such as basil, shiso, marjoram, onion, dill, bow etc.;
Vegetable spices such as chilli, pepper, lemongrass, shallots, garlic, ginger, lemon fruit or leaves;
Spices such as batch fermentation, shrimp sauce,, suddenly wine, vinegar or bitter candy bar, coconut ...
When enjoying the food, the mixed nature of a synthetic material above becomes clearer: people rarely separate foods to eat, enjoy each dish, a meal usually Synchronization dishes from the beginning to the end of the meal. Another special feature of Vietnamese cuisine that other countries, especially in Western countries do not have the spicy sauce. Fish sauce is used most often in Vietnamese cuisine. There are also sauces like soy sauce, soy sauce (made from soy). Shared sauce bowl on a tray of rice, from ancient times until now do taste much thicker, more dishes taste and shows the close-knit community of people.
Vietnamese Cuisine follow two principles is Lunisolar coordinate and five mutual development.
Yin and Yang to coordinate development
The spices typical of the tropical Southeast Asian nation above used a way of living in harmony with each other, such as food easily cause abdominal cold (welding) must have spicy hot (thermal) comes, and vice versa. The material hot (warm) must be cooked the same material cold (cool) to balance the dish.
Hydrophobic dishes together can not be combined in a dish or not eat at the same time because there is no good, or have the potential to cause adverse health folk also come up with a lot of experience handed down through generations. For example:
Duck "cold", appropriate to eat in the summer with ginger sauce, "hot". On the other hand, chicken and pork "warm" appropriate to eat in the winter (often only when the previous New Year pork, chicken).
Fisheries kind of "cool" to "cold" are suitable for use with ginger, lemongrass, garlic ("warm").
Spicy ("hot") is often balanced with acidity, is considered ("cool")


Northern Cuisine

Northern Cuisine often bold the spicy, fatty, sweet with other regions, mainly using diluted fish sauce, shrimp paste. Using a variety of vegetable dishes and fresh seafood readily available, such as shrimp, crabs, fish, clams, mussels, etc. and in general, by ancient tradition of poor agriculture, cuisine north past few popular dishes with the main ingredients are meat, fish. Many people appreciate Cuisine in Hanoi for a while, given that it represents the most typical culinary elite of North Vietnam with the pho, bun thang, bun cha, the present as round cereal, bread rolled into maintenance etc. and unique spices such as coffee oil stem, basil Lang.
Hydrophobic dishes together can not be combined in a dish or not eat at the same time because there is no good, or have the potential to cause adverse health folk also come up with a lot of experience handed down through generations. For example:
Duck "cold", appropriate to eat in the summer with ginger sauce, "hot". On the other hand, chicken and pork "warm" appropriate to eat in the winter (often only when the previous New Year pork, chicken).
Fisheries kind of "cool" to "cold" are suitable for use with ginger, lemongrass, garlic ("warm").
Spicy ("hot") is often balanced with acidity, is considered ("cool")


Southern cuisine

Southern cuisine is influenced cuisine of China, Cambodia, Thailand, is characterized by often add sugar and or use coconut milk (coconut juice and knife). This cuisine also produce numerous types of dried salted fish (as colorful fish sauce, beef sauce, fish sauce three ways etc.). Southern cuisine also uses a lot of salt water seafood and more brackish northern (fish, shrimp, crabs, sea snails), and very special to the rustic, the characteristics of a open world , now many have become specialty: water voles terms of the coconut, Translate steamed chao, copperhead land green bean porridge, track, road or land dates, VOP husband, grilled snakehead fish naked etc.






Culinary Central

Central food with all its unique characteristics expressed through distinct flavor, more spicy and savory food North and South, rich color mixing, brilliant, natural color red and dark brown. Central provinces such as Hue, Danang, Binh Dinh is famous for shrimp sauce and sour sauce procession. In particular, Hue cuisine due to the impact from the royal cuisine, so very picky in the processing and presentation. On the other hand, because there is not much local produce royal cuisine that requires large number of items, so each processing materials are very diverse with many different dishes.