Vietnam's cuisine (every thing involving Vietnam's cuisine)

8/9/2019 Vietnam's cuisine (every thing involving Vietnam's cuisine)

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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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Vietnam's cuisine (every thing involving Vietnam's cuisine)

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