Vietnamese food culture

“Looking for a quick lunch of soup, salad, steamed rice? May be you ought to think Vietnamese. Perhaps an exquisite vegetarian meal? Well, then, why not think Vietnamese? Or is tonight time for multiple dishes, contrasting flavors, varied textures and exotic ingredients? Once again, it’s a good time to think Vietnamese. Or perhaps something healthy and “lite?” Guess what: think Vietnamese” – Said a foreign food reseacher .

Vietnamese restaurants have been appearing in several countries through out the world, from Asia to , from Europe to , event in Africa . Especially, there are a lot of Vietnamese restaurant in some big Cities such as HongKong (China), Tokyo (japan), Sydney (Australia), Boston, San Francisco, New York, Washington DC, Orange county…(USA), Paris (France)… (You can seA former colony of , Vietnamese adopted Confucianism, Buddhism, chopsticks and the wok. But in spite of centuries of domination, Vietnamese food retained its own character. Due to its proximity to the border, reflects more Chinese influence than central or south. Soy sauce rarely appears in Vietnamese dishes except in the north. It is replaced by what is perhaps the most important ingredient in all of Vietnamese cuisine — fish sauce or nuoc mam. Stir frying plays a relatively minor role in and once again is seen more in the north than elsewhere. Frying in general is less important than simmeringarh Oversea Vietnamese restaurants in this website).

Vietnamese food has long been appreciated in , the former colonial power, In the , people is beginning to discover its many fine features. Vietnamese food – with the heavy reliance on rice, wheat and legumes, abundance of fresh herbs and vegetables, minimal use of oil, and treatment of meat as a condiment rather than a main course –  has to be among the healthiest on the planet.

“Two of the characteristics of the Vietnamese food are that they are fresh, being bought in the same morning straight from the market and healthy because of the balance of yang and yin”- said another F & B expert.

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Regional Cuisine

Cuisine in with 83,000,000 people differs strikingly between the north, south and central regions, but three 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 meal is 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.

As in any country, ’s cuisine reflects its geography and history. Geographically, it consists of two 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 Red River Delta surrounding Hanoi provides rice for the residents of . The tremendously fertile Mekong Delta, centered by Ho Chi Minh City (formerly Saigon ) produces rice plus a wide variety of fruits and vegetables both for itself and the central strip of the country whose principal city is the former imperial Hue .

Northern cuisine exhibits fewer herbs and vegetables than the other regions because its climate is less hospitable than that of the Mekong Delta. For heat, north Vietnamese cooks rely on black pepper rather than chilies. Residents also exhibit a particular fondness for beef, picked up from the Mongolians during their 13th century invasions.

The royal tradition in the central region goes back beyond the more recent Vietnamese monarchy to the ancient kingdom of Champa . The royal taste reveals itself in the preference for many small dishes placed on the table at once. The more lavish the spread, the wealthier the household. But even the poorer families are likely to have multiple dishes of simple vegetables.

Servings are larger and fewer in the south; and hot chilies replace black pepper for heat. The profusion of fruit in the area means that sweet fruit occasionally makes its way into a dish of meat and vegetables. Preparations are less complex than many of those in the center and the style of cooking often resembles that of neighboring . This is the part of responsible for curries. Once again history influences cuisine for ancient Angkor , centered in , once ruled this portion of .

Sourse: restaurantezine.wordpress.com (the first blog of vietaurants)

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