-XUC XÍCH GIÔNG
tirsdag den 27. marts 2012
torsdag den 3. september 2009
About Vietnamese food
Only the last to decades the Vietnamese food increasingly been farmous worldwide, thanks to the fall of the Berlin Wall, that the gouverment need to open the borders to take part of the touristmen industry and ofcause the Vietnamese immigrants, who lives widespread around the globe.
By using the abudant of fresh water fish, seafood, herbs and vegestables, which is a geograpical gifts, and historical influences by the Chinese and the France. That make the Vietnamese cuisine quite unique but still different from Chinese cuisine or Southeast Asian cuisine. Only few dishes are used of spices but used of fresh herbs are more commen and that usaully given the name to the dishes. The food have good textures and fine taste and is not spicy nor oily. This is no doubt one of the best light cuisine in the world.
As some others Southeast Asia countries, the Vietnamese food has no content of dairy product, which is suitable for lactose intolerance person, and also is gluten free, except few dishes likes banh mi, france inspire baguette and mi soi, chinese noodle.
Food of three regions
The Vietnamese food culture is device in three parts, and each part have strongly be influent by it geographic.The land consists of two great river deltas separated by a belt of mountains, the area knows as the Center. The Vietnamese people consider their country as two baskets of rice on either end of a carrying pole. The Red River Delta provides rice for the residents of North Vietnam and the fertile Mekong Delta, in the Southern provides rice for the residents of all Vietnam.
The Northern part, Hanoi, the Capital, it is home of the Vietnamese civilization and cultur. The dishes from here are simple prepared, and the choose of herbs and ingredients are very specific, eg. the pork can not do without the shallot, the young lime leaves will fixed well with the boiled young hen, the ginger will benefit the duck, just to mention fews. The food is a little salty, maybe the body can stand out the cold weather during the winter. Some dishes only present certain time of the year, depend by the natur. And many of Vietnam's most famous dishes (such as phở) have their birthplace from here.
The Central part, Hue, the Imperial. It is the mountainous terrain, that are not suitable for agriculture. The food sources therefor is mainly come from the sea and the spices come from the mountain. Fish as the best source for protein will be served at the meal every day, then a lot of spices and chili add to the dishes, just to help out the strong tast from the fish. However the dishes from Hue, affected by royal cuisine, are newly present to the ordinary people, after the fall of the last monarchy at the year 1955. The cuisine is more sophitificate, emphasized on quality and quantity – A meal presents of many complex dishes with small proportions and highly decorative.
The Southern part, Saigon, the Cosmopolitan/ Metropolitan. The Mecong Delta have its nine mouths run through the area, that supplies the area with abundant of freshwater fish, and bring new fertile soil to the rice paddies. The people from the south can harvest the herbs, vegestables and the exotic fruits all year around thanks to the tropical climate, therefor their cuisine also reflect the way of their easy lifestyle. The cooking term " cay nha la vuon" means, everything from the garden, it's very popular on the country sides. BBQ is the most use technique. The Southern cuisine also been influenced by the Cham and the Khmer, who lives there for centuries, and the Chinese immigrants too.The Southern people prefer sweet tastes and consume lot of fresh herbs and leaves. Many of the Southern specialyties are now win their way to Saigon.
By using the abudant of fresh water fish, seafood, herbs and vegestables, which is a geograpical gifts, and historical influences by the Chinese and the France. That make the Vietnamese cuisine quite unique but still different from Chinese cuisine or Southeast Asian cuisine. Only few dishes are used of spices but used of fresh herbs are more commen and that usaully given the name to the dishes. The food have good textures and fine taste and is not spicy nor oily. This is no doubt one of the best light cuisine in the world.
As some others Southeast Asia countries, the Vietnamese food has no content of dairy product, which is suitable for lactose intolerance person, and also is gluten free, except few dishes likes banh mi, france inspire baguette and mi soi, chinese noodle.
Food of three regions
The Vietnamese food culture is device in three parts, and each part have strongly be influent by it geographic.The land consists of two great river deltas separated by a belt of mountains, the area knows as the Center. The Vietnamese people consider their country as two baskets of rice on either end of a carrying pole. The Red River Delta provides rice for the residents of North Vietnam and the fertile Mekong Delta, in the Southern provides rice for the residents of all Vietnam.
The Northern part, Hanoi, the Capital, it is home of the Vietnamese civilization and cultur. The dishes from here are simple prepared, and the choose of herbs and ingredients are very specific, eg. the pork can not do without the shallot, the young lime leaves will fixed well with the boiled young hen, the ginger will benefit the duck, just to mention fews. The food is a little salty, maybe the body can stand out the cold weather during the winter. Some dishes only present certain time of the year, depend by the natur. And many of Vietnam's most famous dishes (such as phở) have their birthplace from here.
The Central part, Hue, the Imperial. It is the mountainous terrain, that are not suitable for agriculture. The food sources therefor is mainly come from the sea and the spices come from the mountain. Fish as the best source for protein will be served at the meal every day, then a lot of spices and chili add to the dishes, just to help out the strong tast from the fish. However the dishes from Hue, affected by royal cuisine, are newly present to the ordinary people, after the fall of the last monarchy at the year 1955. The cuisine is more sophitificate, emphasized on quality and quantity – A meal presents of many complex dishes with small proportions and highly decorative.
The Southern part, Saigon, the Cosmopolitan/ Metropolitan. The Mecong Delta have its nine mouths run through the area, that supplies the area with abundant of freshwater fish, and bring new fertile soil to the rice paddies. The people from the south can harvest the herbs, vegestables and the exotic fruits all year around thanks to the tropical climate, therefor their cuisine also reflect the way of their easy lifestyle. The cooking term " cay nha la vuon" means, everything from the garden, it's very popular on the country sides. BBQ is the most use technique. The Southern cuisine also been influenced by the Cham and the Khmer, who lives there for centuries, and the Chinese immigrants too.The Southern people prefer sweet tastes and consume lot of fresh herbs and leaves. Many of the Southern specialyties are now win their way to Saigon.
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