Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes in the overall meal.
Just as essential to Vietnamese cuisine as rice and noodles is nuoc mam, a salty fish sauce that is used in most Vietnamese recipes (just as salt is used in most Western dishes). Nuoc mam is produced in factories along the coast of Vietnam. Vietnam is a long, narrow country in Southeast Asia. China borders it to the north; Cambodia, Laos, and the Gulf of Thailand to the west; and the South China Sea (which the Vietnamese call the East Sea) to the east. Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Feast (Vietnamese: cỗ, tiệc) is a significant event for families or a villages, usually up to 12 people for each table. A feast is prepared for weddings, funerals, and festivals, including the wish-for-longevity ceremony. In a feast, ordinary foods are not served, but boiled rice is still used. French Influence. Banh mi outside of Saigon. It's hard to talk about Vietnamese food without mentioning French colonization, which began with missionaries arriving in the 18th century and not ending until 1954. Clearly it had a lasting effect on the country, the people, the architecture, the land, and the flavors. Vietnamese food makes extensive use of fresh herbs, spices, and aromatics. Sometimes they go into a steamy pot of pho, sometimes wrapped into spring rolls, sometimes enclosed with a banh xeo pancake. The freshness of each ingredient is crucial. Previous Next. Vietnamese food is one of the most varied and seductive on the planet – a delicious mix of the food of its colonial visitors and age-old native flavours and techniques. Many forces of climate, trade, history and immigration have influenced Vietnamese cuisine.  That, actually, is one of the similarites between Thai and Vietnamese; they both have the same rare beef dishes. Pho 84 here in Oakland, California prepares a rare beef with lemon slices and mint that is almost identical to the rare beef that my mother makes/made from her homeland experience. My mother is Thai and I've Vietnamese friends. There is some difference between them, but both are VERY different and distinctive from Chinese food (and Korean and Japanese are VERY, very different!) and I'll tell you why. Chinese food, the stuff you get from the take-out, isn't really Chinese cuisine. Rice is the most important element in Vietnamese cuisine and is used as the main ingredient in most courses. “Nuoc Mam” is the Vietnamese condiment added to most dishes. The “Fish Sauce” is made of salt and fermented fish. “Pho” is actually the noodle bowl which is the only Vietnamese dish that is not shared or passed around like all the other dishes when eating together. Vietnamese cuisine is very popular in some European countries such as France, Germany or Poland and also in Australia, Canada and in the United States. The big difference I think between Thai and Vietnamese is that the pho noodle soup with the boiled rice noodles is more of a Vietnamese dish, whereas the fried rice noodles, pad thai and lard nah, are Thai. My mother is Thai and I've Vietnamese friends. There is some difference between them, but both are VERY different and distinctive from Chinese food (and Korean and Japanese are VERY, very different!) and I'll tell you why. Chinese food, the stuff you get from the take-out, isn't really Chinese cuisine. Pho is the most popular food among the Vietnamese population. Pho is commonly eaten for breakfast, although many people will have it for their lunch or dinner. Anyone feeling hungry in the small hours of the morning can also enjoy a bowl of hot and spicy pho to fill their empty stomachs. Com (boiled rice) In Vietnam, com is eaten at the main meals of the day (lunch and dinner). Rice is eaten together with a variety of different dishes and is made from different kinds of rice. Typically fragrant rice is used, such as Tam Thom and Nang Huong Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Feast (Vietnamese: cỗ, tiệc) is a significant event for families or a villages, usually up to 12 people for each table. A feast is prepared for weddings, funerals, and festivals, including the wish-for-longevity ceremony. In a feast, ordinary foods are not served, but boiled rice is still used.
http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Vietnam.html https://en.wikipedia.org/wiki/Vietnamese_cuisine http://www.seriouseats.com/2013/01/a-basic-introduction-to-vietnamese-food.html http://www.sbs.com.au/food/article/2008/07/01/about-vietnamese-food https://answers.yahoo.com/question/index?qid=20080421200009AAIfrlw http://recipes.wikia.com/wiki/Vietnamese_Cuisine https://answers.yahoo.com/question/index?qid=20080421200009AAIfrlw http://vietnam.sawadee.com/food.htm https://en.wikipedia.org/wiki/Vietnamese_cuisine
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