A Short Culinary Journey Through The Cuisine Of Vietnam

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Vietnamese cuisine is original, but for the most part is borrowed from Chinese, Indian and French cuisines. It is believed to harmoniously combine yin and yang. The cuisine of this Asian country is varied, nutritious and promotes longevity. It is customary to cook only fresh products.

Some dishes have a very interesting taste and are unusual for Europeans, such as young bamboo shoots. Although it is a useful and tasty product, bamboo shoots have a specific aroma.

The Vietnamese use many spicy herbs (such as schisandra and mint) in cooking. In addition, Chinese spices from garlic and onions, fresh ginger roots and soy sauce are very popular. A distinctive feature is their addition to many dishes and fish sauces, thanks to which the dishes become very fragrant.

Vietnamese cuisine is divided into 3 categories by region. North Vietnamese cuisine is more traditional and strict in the choice of ingredients and spices. Famous dishes in the northern part of the country are "Fo" and "Ban Kwon". The cuisine of South Vietnam is developing under the influence of the traditions of immigrants from southern China. Southerners prefer the sweet taste and in many dishes, use bouquets of herbs.

The best cuisine in Vietnam is Hue, in the old capital Hue. It differs from other regions with aesthetic and harmonious choice of components.

As in most Asian cuisines, cereals are the basis of Vietnamese food. Rice is served as a side dish for many dishes. Rice flour is used to make noodles and rice husks, from which rolls are made. Wheat and rice noodles are very popular. Vietnamese often eat more than one dish of noodles a day.

Vietnamese markets are flooded with an abundance of a variety of fruits and vegetables.

Vegetables such as cabbage, garlic, green onions, carrots, sweet peppers, tomatoes, lettuce, cucumbers and celery are widely used in Vietnamese cuisine. In addition to them are hot red pepper, bamboo shoots and mushrooms. From all this soups are prepared, added to noodles, french fries and curry, wrapped in rice paper or served as a decent dish or salad. Popular fruits are mango, pineapple, melon, lychee and tangerine.

Photo: Albena Assenova

There are almost no dairy products in Vietnam. To compensate for this, they often use beans, peas and lentils. Tofu (soy cheese), which is made from soy, is used in many traditional dishes.

Bean sprouts and young peas are one of their favorite snacks.

Peanuts are often ground into a paste and added to soups and noodles. From sesame seeds, the Vietnamese prepare aromatic oil, which is sprinkled on plates before serving at the table to add extra flavor.

Due to the proximity of the ocean and the large system of rivers, fish and seafood are the main products in Vietnamese cuisine. Shrimp, crabs, squid, mussels and many types of fish are part of many national dishes. Noodle soup, fried rice dishes, coconut milk curry, fried foods and rice rolls - often made from fish or seafood.

Meat is used sparingly in Vietnam. Pork is much more popular, but not eaten much. Very popular is the Vietnamese beef soup "Fo" - with rice noodles, beef. Chicken is used regularly in salads and hot dishes.