Black Bun Fatty
Black Bun Fatty
Vietnamese cuisine is a style of cooking derived from the nation of Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a very 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.
The most common meats used in Vietnamese cuisine are pork, chicken, fish, and various kinds of seafood. The Vietnamese also have a strong vegetarian tradition influenced by Buddhist values.
Regional variations
Vietnamese cuisine can be basically divided into three categories, each pertaining to a distinct geographical region. With Northern Vietnam being the cradle of Vietnamese civilization, many of Vietnam's most notable dishes such as phở and bánh cuốn can trace their origin to the North. Northern cuisine is more traditional and less diverse in choosing spices and ingredients.
The cuisine of South Vietnam has historically been influenced by the influx of southern Chinese immigrants, French colonists and other nationalities. Southerners prefer sweet flavours in many dishes. As a region of perhaps greater diversity in terms of external influences, the South's cuisine uses a wider variety of herbs.
The cuisine of Central Vietnam is quite distinct from the cuisines of both the Northern and Southern regions in its use of many small side dishes. For a while the country was ruled from Hue in Central Vietnam, so that most of the dishes were made small and dedicated to the kings. Compared to its counterparts, its cuisine is more spicy.
Typical Vietnamese family meals
A typical meal for the average Vietnamese family would include:
- Individual bowls of rice
- Meat, fish or seafood (grilled, boiled, steamed, stewed or stir fried with vegetables)
- Stir-fried, raw, pickled or steamed vegetables
- Canh (a clear broth with vegetables and often meat or seafood) or other Vietnamese-style soup
- Prepared fish sauce and/or soy sauce for dipping, to which garlic, chili, ginger or lime juice are sometimes added according to taste.
All dishes apart from the individual bowls of rice are communal and to be shared.
Popularity
Outside of its country of origin, Vietnamese cuisine is widely available in countries with strong Vietnamese immigrant communities, such as Australia, the United States, Canada, and France. Its cuisine is also popular in Japan, Korea, Czech Republic, Germany, Poland, and Russia, and in areas with dense Asian populations.
In recent years Vietnamese cuisine has become popular in other Southeast Asian countries such as Laos, and Thailand.
Dishes that have become trademarks of Vietnamese cuisine include phở , gỏi cuốn (spring/summer rolls) , bún , and bánh mì (bread rolls).
Philosophical influences on Vietnamese cuisine
Yin Yang balance
The principle of yin and yang is applied in selecting the ingredients of a dish and the dishes of a meal, in matching dishes with seasonal or climatic conditions, with the prevalent environment and with the current physical well-being of the diners.
Some examples are:
- Duck meat is considered as "cool" so is served in summer, which is hot, and with ginger fishsauce which is "warm", while chicken which is "warm" and pork which is "hot" are used in cold winters.
- Seafood ranging from "cool" to "cold" are suitable to use with ginger which is "warm".
- Spicy which is extremely yang must be harmonized by sour which is extremely yin.
- Balut which is "cold" must be combined with Vietnamese mint which is hot.
- Cold and flu patients must drink ginger water which is hot.
Five element correspondence
Vietnamese cuisine is influenced by the Asian principle of five elements and Mahābhūta.
Many Vietnamese dishes include five spices (Vietnamese: ngũ vị): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (Earth), corresponding to: five organs (Vietnamese: ngũ tạng): gall bladder, small intestine, large intestine, stomach and urinary bladder.
Vietnamese dishes also include five types of nutrients (Vietnamese: ngũ chất): powder, water or liquid, mineral elements, protein and fat.
Vietnamese cooks try to have five colours (Vietnamese: ngũ sắc): white (metal), green (wood), yellow (Earth), red (fire) and black (water) in their dishes.
Dishes in Vietnam appeal to gastronomes via five senses (Vietnamese: năm giác quan): 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 be perceived by touching.
Cultural importance
Cooking and eating play an extremely important role in Vietnamese culture. The word ăn (eat) is included in a great number of proverbs and has a large range of semantic extension. Lang Liêu was chosen as the next King due to invent a new dish: bánh chưng and bánh dầy. Salt is used as the connection between the world of the living and the world of the dead. Bánh phu thê is used as perfection and harmony of new couples in their weddings. Offerings which include dishes are essential in festivals and ceremonies.
Popular Vietnamese dishes
Popular Vietnamese dishes include:
Noodle soups
See also: noodle soupVietnamese 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.
Soups and congees
Rice dishes
Sticky rice dishes
Dumplings and pancakes
Wraps and rolls
Bánh tráng can be understood as either of the followings:
- Bánh tráng cuốn
- Bánh tráng nướng (in the South), or bánh đa in the North
Sandwiches and pastries
Meat dishes
Seafood dishes
Salads
Gỏi is Vietnamese salad. Many varieties with the most popular including:
Curries
- Vietnamese curry is also popular, especially in the south. Curry chicken can be either similar to the Thai curries with coconut milk, or similar to Caribbean curries, stir fried with no coconut milk. It is usually served with bread,rice or noodles.
- Another type of well-known Vietnamese curry is beef brisket curry or beef-tail curry. The beef curries are often served with French bread for dipping, or with rice.
Pickled vegetable dishes
Dưa muối is Vietnamese term for this.
Fermented fish dishes
Mắm is Vietnamese term for this. Mắm is used as main course, ingredients or condiments.
Condiments and sauces
Condiments
Vietnamese usually use raw vegetables as condiments for their dishes. It named
rau sống
(literally: raw vegetable) or
rau ghém
(literally: sliced vegetable). It combined properly with each main dish in flavour. For some dishes,
rau sống
could come into almost all the flavours: sour, bitter, spicy,...Dishes in which
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