Vietnamese foods in general
By Custom Vietnam Travel | Updated 1/5/2019
The diversity of Vietnamese cuisine is shown in the harmony, diversity, principles of mixing spices and eating habits of Vietnamese people. It is no coincidence that international friends have praised the delicious Vietnamese dishes and through the festivals promoting Vietnamese culinary culture abroad, Vietnamese food stall has always attracted a lot of customers.
Essence in the way of processing Vietnamese food
Vietnamese culinary culture originates from the imprint of wet rice agriculture. No matter the festival, cult or party, the menu of Vietnamese people is indispensable for rice. Vietnamese dishes are mainly made from vegetables, fruits, tubers should be low in fat, do not use as much meat as Western countries, nor use as much fat as Chinese dishes. When preparing food, Vietnamese people often use fish sauce to combine with many other natural spices ... so the dish is very tasty. Each different dish has the corresponding sauce to make the dish a more specific flavor.
Vietnamese dishes often include a variety of foods such as meat, shrimp, crabs along with vegetables, beans, rice ... And the deliciousness comes from the way of cooking dishes, mainly boiled, steamed, cooked, baked or eat raw to keep the natural flavor. Vietnamese people often use spices like ginger, turmeric, onions, garlic, lemongrass, and herbs ... rather than dried or processed spices. Aesthetic standards of Vietnamese people. It is the way to synthesize many substances, many flavors are also the way to neutralize the poisonous dishes, have the same effect as traditional medicine.
2. Unique in how to eat Vietnamese food
Professor and Dr. Tran Van Khe concluded that Vietnamese people not only know how to balance yin and yang, regulate heat welding but also know "eat comprehensively" and "eat democracy" ”. "Eating comprehensively" means eating with all 5 senses. Firstly, eat with your eyes: the food must be presented beautifully, have many attractive colors, and then eaten with the nose: the aroma arises from both food and dipping sauce. Then the teeth touch the food, sometimes soft like noodles, sometimes chewy like boiled meat, or crunchy like sprouts and jellyfish. Vietnamese people eat both "by ear". It is interesting to hear the crispy "chrome" of rice crackers, shrimp chips or salted crackers, and even "heard from the inside" is the roar of roasted peanuts. and taste by the tongue.
Normally, All Vietnamese dishes are served on the table at the same time. Each person must know and be cautious while eating "eat in a pot, sit in a direction", or "eat to chew, say to think". The whole family gathers around the tray of rice, who likes to eat whatever he takes, more or less depending on, not being "forced" to eat what he doesn't like. Community is very evident in Vietnamese cuisine, always in the meal, there is a cup of fish sauce mixed together, or scooped out into individual small bowls. And all together dot fish sauce, eat the same bowl of soup. The Vietnamese way of eating is also emotional and hospitable. Before eating the children, grandchildren must invite grandparents, parents, older people, and guests. This shows both a polite courtesy and a respectful concern for the person you eat together. Because the eater wants to eat comprehensively, the art of cooking must satisfy the eater, satisfying all 5 senses.
3. Culinary characteristics of the North, Central, and South
Although located on the S-shaped land, the cuisine of the three regions of Vietnam has its own characteristics and style. It reflects the traditions and characteristics of each resident living in each area. Just like that, in the unified whole, Vietnamese cuisine becomes more rich, diverse and extremely unique. International visitors to Vietnam love and want to try out the culinary essence of each region.
Northern Cuisine - Simple but delicate
Northern is the place where ancestors settled for a long time, so from food to wear, they are screened and become the standard, not easy to change. Northern people choose a dish that is frugal, light and mildly sour.
Typical dishes of the Northern people: Hanoi Pho, Hanoi vermicelli, Hanoi bun cha, Ho Tay shrimp cake, vermicelli, frozen meat, sticky rice nuggets, spring rolls, fried vermicelli, etc.
Northern cuisine imprints the essence of a long-standing culture. Coming to the rendezvous point that was the capital of many dynasties, Hanoi is considered the quintessence of Northern cuisine. Northern dishes from cooking to presentation look quite simple but show very specific flair.
In particular, the cuisine here pays special attention to cakes, jams ... not to make you full. Which simply gives users more choices.
The Central people use spicy more but less sweet than the South. Especially Hue people, from dishes for ordinary people or kings, there are many dishes, many spices and especially sour and spicy flavors such as tomato sauce, shrimp sauce ... The typical dishes of the Central people: vermicelli Hue beef, banh beo, banh xeo, dam cake, ram cha, bun bo, rice paper boiled meat ...
Although Central cuisine is also famous for cakes, they are processed much more sophisticated than Northern cuisine. The accompanying dishes are also richer, helping to increase the flavor of the dish.
The central land is barren and is not favored by nature like other lands. Therefore, people here always respect and turn those wonderful products into dishes that have a very unique flavor, which anyone who once enjoyed it will never forget.
Due to the influence of Chinese, Cambodian and Thai cuisines, southern dishes tend to be sweet, spicy, popular dried fish sauce such as choke fish sauce, beef sauce, ba nu sauce, etc. And especially there are folk dishes, which have become specialties such as: hamster with coconut water, steamed cricket bats, earth snakes cooked with green bean porridge, coconut weevil, earth weevil or dates palm, vipers, fish grilled snakehead ...
On the other hand, all Southern dishes have the style of the Southern river which is very wild and generous. Just the simple ingredients, available in nature can create a unique style for the cuisine of this land. For example, normal meat and fish dishes are still preferred when transferred to drying, fish sauce, etc. ...