French loan words in Vietnam hark back to the colonial days” Taipei Times. Pho Hanoi”, Vietnam 18 เวียดนาม Wiki,December 28, 2009. Pho Sells”, Morning Edition, National Public Radio, June 3, 2002. Vietnamese Pho Chain Takes on U.
Competition”, Morning Edition, National Public Radio, March 20, 2007. 18 มกราคม 2561 เวลา 20:26 น. This article needs additional citations for verification. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. As the people respect balance rules, Vietnamese cuisine always combines fragrance, taste, and colour. Vietnamese cuisine always has five elements which are known for its balance in each of these features. Vietnamese cuisine is influenced by the Asian principle of five elements and Mahābhūta.
The principle of yin and yang is applied in composing a meal in a way that provides a balance that is beneficial for the body. While contrasting texture and flavors are important, the principle primarily concerns the “heating” and “cooling” properties of ingredients. Certain dishes are served in their respective seasons to provide contrasts in temperature and spiciness of the food and environment. Duck meat, considered “cool”, is served during the hot summer with ginger fish sauce, which is “warm”. Conversely, chicken, which is “warm”, and pork, which is “hot”, are eaten in the winter. Salt is used as the connection between the worlds of the living and the dead.
Bánh phu thê is used to remind new couples of perfection and harmony at their weddings. Cooking and eating play an extremely important role in Vietnamese culture. Cha ca La Vong, a specialty of Hanoi. Bánh khoái, a specialty of Huế.
Bánh khọt, a specialty of Vũng Tàu. Freshness of food: Most meats are only briefly cooked. Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used. Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough. Broths or soup-based dishes are common in all three regions. Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners. While sharing some key features, Vietnamese culinary tradition differs from region to region.
In northern Vietnam, a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions. Black pepper is used in place of chilis as the most popular ingredient to produce spicy flavors. The abundance of spices produced by central Vietnam’s mountainous terrain makes this region’s cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam where foods are mostly not spicy. Once the capital of the last dynasty of Vietnam, Huế’s culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. The warm weather and fertile soil of southern Vietnam create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs.
Sugar is added to food more than in the other regions. All dishes except individual bowls of rice are communal and are to be shared in the middle of the table. They also pick up food for each other as an action of care. A feast is prepared for weddings, funerals, and festivals, including the longevity wishing ceremony. In a feast, ordinary foods are not served, but boiled rice is still used. All dishes, except for individual bowls of rice, are enjoyed collectively.