Vietnamese cuisine
Download as PPTX, PDF3 likes4,844 views
Vietnamese cuisine uses fresh, vibrant ingredients and balances textures, flavors, and colors according to philosophical traditions. Dishes aim to achieve harmony through five fundamental tastes, colors, and elements that correspond to different organs. Regional cuisines vary, with northern food using fewer spices, central food being spicier, and southern food using more coconut and fresh herbs. Meals typically include rice, protein, vegetables, soup, and fresh herbs served with fish sauce for dipping.
Vietnamese cuisine
- 2. • Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements.
- 3. Common ingredients: fish sauce shrimp paste soy sauce rice
- 5. • Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. • With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide
- 6. Philosophical importance • As the people respect balance rules, Vietnamese cuisine always has the combination between: –fragrant –Taste –color.
- 7. Philosophical importance • Vietnamese cuisine always has five elements which are known for its balance in each of these features. • Many Vietnamese dishes include five fundamental taste senses (ngũ vị), corresponding to five organs (ngũ tạng).
- 8. Many Vietnamese dishes include five fundamental taste senses (ngũ vị): spicy (metal) sour (wood) bitter (fire) salty (water) sweet (earth), Philosophical importance
- 9. Corresponding to five organs (ngũ tạng): gall bladder small intestine large intestine stomach urinary bladder. Philosophical importance
- 10. Vietnamese dishes also include five types of nutrients (ngũ chất): Powder water or liquid mineral elements protein and fat. Philosophical importance
- 11. Vietnamese cooks try to have five colors (ngũ sắc) Philosophical importance white (metal) green (wood) yellow (earth) red (fire) black (water)
- 12. Dishes in Vietnam appeal to gastronomes via the five senses: Philosophical importance food arrangement attracts eyes sounds come from crisp ingredients five spices are detected on the tongue aromatic ingredients coming mainly from herbs stimulate the nose and some meals, especially finger food that can be perceived by touching
- 13. Five-element correspondence Philosophical importance ELEMENTS WOOD FIRE EARTH METAL WATER Sour SaltySpicySweetBitterSPICES ORGANS COLORS SENSES NUTRIENTS Gall bladder Stomach Small Intestine Large Intestine Urinary bladder Green YellowRed White Black Visual Taste Touch Smell Sound Carbohydrate s Fat Protein Minerals Water CORRESPONDENCE
- 15. The mainstream culinary traditions in all three regions of Vietnam share some fundamental features: • Freshness of food: Most meats are only briefly cooked. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried. • 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.
- 16. Northern • 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. In general, northern Vietnamese cuisine is not bold in any particular taste — sweet, salty, spicy, bitter, or sour. • Most northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients. Regional variations
- 17. • The use of meats such as pork, beef, and chicken were relatively limited in the past. • Freshwater fish, crustaceans, and mollusks, such as prawns, squids, shrimps, crabs, clams, and mussels, are widely used. • Many notable dishes of northern Vietnam are crab- centered (e.g., bún riêu). Fish sauce, soy sauce, prawn sauce, and limes are among the main flavoring ingredients. Regional variations
- 18. • Being the cradle of Vietnamese civilization,northern Vietnam produces many signature dishes of Vietnam, such as bún riêu and bánh cuốn, which were carried to central and southern Vietnam through Vietnamese migration. • Other famous Vietnamese dishes that originated from the North, particularly from Hanoi include "bun cha" (rice noodle with grilled marinated pork), pho ga (rice noodle with chicken), cha ca La Vọng (rice noodle with grilled fish). Regional variations
- 19. Central • 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, Hue's culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. Regional variations
- 20. • The region’s cuisine is also notable for its sophisticated meals consisting of many complex dishes served in small portions. • Chili peppers and shrimp sauces are among the frequently used ingredients. Some Vietnamese signature dishes produced in central Vietnam are bun bo Hue and banh khoai. Regional variations
- 21. Southern • 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. Regional variations
- 22. Southern • Sugar is added to food more than in the other regions. • The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine. • Vast shorelines make seafood a natural staple for people in this region. Regional variations
- 23. Typical Vietnamese family meal: • Large bowl/pot/cooker of steamed long- grain white rice • Individual bowls of rice • Fish/seafood, meat, tofu (grilled, boiled, steamed, stewed or stir-fried with vegetables) • A stir-fry dish
- 24. Typical Vietnamese family meal: • Raw, pickled, steamed, or fresh vegetables • Canh (a clear broth with vegetables and often meat or seafood) or other soup • Prepared fish sauce for dipping, to which garlic, pepper, chili, ginger, or lime juice are sometimes added according to taste
- 25. Typical Vietnamese family meal: • Dipping sauces and condiments depending on the main dishes, such as pure fish sauce, ginger fish sauce, tamarind fish sauce, soy sauce, muối tiêu chanh (salt and pepper with lime juice) or muối ớt (salt and chili) • Small dish of relishes, such as salted eggplant, pickled white cabbage, pickled papaya, pickled garlic or pickled bean sprouts • Fresh fruits or desserts, such as chè
- 26. Typical Vietnamese family meal: • All dishes except individual bowls of rice are communal and are to be shared in the middle of the table. It is also customary for the younger to ask/wait for the elders to eat first and the women sit right next to the rice pot to serve rice for other people. They also pick up food for each other as an action of care.
- 27. Imperial cuisine • In the Nguyễn dynasty, the 50 best chefs from all over the kingdom were selected for the Thượng Thiện board to serve the king. There were three meals per day - 12 dishes at breakfast and 66 dishes for lunch and dinner (including 50 main dishes and 16 sweets). • An essential dish was bird's nest soup (tổ yến). Other dishes included shark fin (vi cá), abalone(bào ngư), deer's tendon (gân nai), bears' hands (tay gấu), and rhinoceros' skin (da tê giác).
- 28. Imperial cuisine • Water had to come from the Hàm Long well, the Báo Quốc pagoda, the Cam Lồ well (near the base of Thúy Vân mountain), or from the source of the Hương River. • Rice was the de variety from the An Cựu imperial rice field. Phước Tích clay pots for cooking rice were used only a single time before disposal. • No one was allowed to have any contact with the cooked dishes except for the cooks and Thượng Thiện board members. The dishes were first served to eunuchs, then the king's wives, after which they were offered to the king. The king enjoyed meals (ngự thiện) alone in a comfortable, music-filled space
- 30. Condiments • Vietnamese usually use raw vegetables, rau sống, or rau ghém (sliced vegetable) as condiments for their dishes to combine properly with each main dish in flavour. • Dishes in which rau sống is indispensable are bánh xèo and hot pot.
- 31. Condiments • The vegetables principally are herbs and wild edible vegetables gathered from forests and family gardens. Leaves and buds are the most common parts of vegetables used. Most of the vegetables have medicinal value
- 32. Pairing • Chicken dishes are combined with lime leaves. • Crab and seashell dishes are combined with fishy-smelling herb and perilla. • Dishes reputed as "cold" or "fishy- smelling", such as catfish, clams, or snails, are combined with ginger or lemongrass
- 33. FOOD COLORINGS Traditionally, the colouring of Vietnamese food comes from natural ingredients, however today there's an increase in the use of artificial food dye agents for food colouring, in Vietnam
- 34. • Red - usually from beetroot or by frying annatto seed to make oil (dầu điều) • Yellow - from turmeric • Green - from pandan leaf or katuk • Dark brown - for stew dishes, uses nước màu or nước hàng, which is made by heating sugar to the temperature above that of caramel (170 °C)
- 35. • Black - in gai cake is from ramie leaf (Chinese grass) (lá gai) – In Vietnam, ramie leaves are called "cây lá gai," which is a main ingredient in making "bánh gai" or "bánh ít lá gai," a Vietnamese glutinous rice cake. The leaves give the cake its distinct color, flavor and fragrance.
- 36. • Purple - from magenta plant (lá cẩm) –An extract of its leaves is used as a food dye, and imparts a magenta tone to some Vietnamese foods, particularly in a taro-filled cake called bánh da lợn and glutinous rice dishes such as xôi lá cẩm, a sweet dessert.
- 37. • Orange - for sticky rice, comes from gac – Gac is a fruit produced by Momordica cochinchinensis, which is found throughout the Southeast Asian region from South China to Northeastern Australia, including Thailand, Laos, Myanmar, Cambodia and Vietnam
- 38. Herbs and spices • Coriander and green onion leaves can be found in most Vietnamese dishes. • A basic technique of stir-frying vegetable is frying garlic or shallot with oil before putting the vegetable into the pan.
- 39. Herbs and spices • In northern Vietnam, dishes with fish may be garnished with dill. • In central Vietnam, the mixture of ground lemongrass and chili pepper is frequently used in dishes with beef. • In southern Vietnam, coconut water is used in most stew dishes.
- 40. Herbs and spices • The pair culantro (ngò gai) and rice paddy herb (ngò om or ngổ) is indispensable in all kinds of sour soups in the southern Vietnam. • Spearmint is often used with strongly fishy dishes. • Perilla is usually used with crab dishes.
- 41. POPULAR DISHES When Vietnamese dishes are referred to in English, it is generally by the Vietnamese name without the diacritics. Some dishes have gained descriptive English names, as well.
- 42. Phở • A noodle soup with a rich, clear broth made from a long boiling of meat and spices, its many varieties are made with different meats (most commonly beef or chicken) along with beef meatballs. • Phở is typically served in bowls with spring onion, (in phở tái) slices of semicooked beef (to be cooked by the boiling hot broth), and broth. • In the south, bean sprouts and various herbs are also added.
- 44. Bún măng vịt •Bamboo shoots and duck noodle soup
- 46. Bún Ốc • Vermicelli with snails (sea snails similar to the snails in French cuisine). • Bún ốc ("snail vermicelli soup") is a dish of Hanoi, Vietnam. Roasted snails, ốc luộc, may be eaten first as an appetizer.
- 48. Bánh canh • A thick tapioca/rice noodle soup with a simple broth, often includes pork, crab, chicken, shrimp, spring onions and fresh onions sprinkled on top
- 50. Bún riêu • A noodle soup made of thin rice noodles, topped with crab and shrimp paste, served in a tomato- based broth and garnished with bean sprouts, prawn paste, herb leaves, tamarind/lime, tofu, water spinach, and chunks of tomato
- 52. Mì bò viên • A Chinese- influenced egg noodle soup with beef meatballs and raw steak, with chives and roasted shallot
- 54. Mì vįt tiềm •Yellow noodle soup with roasted duck and Chinese broccoli
- 56. Bún bò Huế •Spicy beef noodle soup originated from the royal city of Huế in Central Vietnam.
- 57. Bún bò Huế • Beef bones, fermented shrimp paste, lemongrass, and dried chilies give the broth its distinctive flavors. Often served with mint leaves, bean sprouts, and lime wedges.
- 58. Bún bò Huế •Pig's feet are also common ingredients at some restaurants.
- 60. SOUP AND CHÁO (CONGEES)
- 61. Súp măng cua • Asparagus and crab soup typically served as the first dish at banquets.
- 63. Lẩu (Vietnamese hot pot) • A spicy variation of the Vietnamese sour soup with assorted vegetables, meats, seafood, and spicy herbs
- 65. Cháo • A variation of congee, it uses a variety of different broths and meats, including duck, offal, fish, etc. When chicken is used, it is called cháo gà.
- 67. Cháo lòng •Rice porridge with pork intestine, liver, gizzard, heart, and kidney
- 69. Bò kho •Beef stew with carrots, usually served with toasted bread or rice noodles
- 71. Canh chua •Vietnamese sour soup – typically includes fish, pineapples, tomatoes, herbs, beansprouts, tamarind, and various kinds of vegetables
- 74. Bánh chưng • Sticky rice wrapped in banana leaves and stuffed with mung bean paste, lean pork and black pepper, it is traditionally eaten during the Lunar New Year(Tết). Bánh chưng is popular in the North, while the similar bánh tét is more popular in the South. Bánh tét has the same content, except is cylindrical in shape, and lean pork is substituted with fatty pork.
- 76. BÁNH The Vietnamese name for pastries is bánh. Many of the pastries are wrapped in various leaves (bamboo, banana, dong, gai) and boiled or steam. One of the historic dishes, dating to the mythical founding of the Vietnamese state is square "cake" (bánh chưng). As it is a savory dish and thus not a true pastry, bánh chưng and the accompanying bánh dày are laden with heaven and earth symbolism. These dishes are associated with offerings around the Vietnamese New Year (Tết). Additionally, as a legacy of French colonial rule and influence, bûche de Noëlis a popular dessert served during the Christmas season.
- 77. Bánh bèo • A central Vietnamese dish, it consists of tiny, round, rice flour pancakes, each served in a similarly shaped dish. They are topped with minced shrimp and other ingredients, such as chives, fried shallots, and pork rinds.
- 79. Bánh Nậm • A Huế food, it is a flat steamed rice dumpling made of rice flour, shallots, shrimp, and seasoned with pepper. It is wrapped and cooked in banana leaves and served with fish sauce.
- 81. Bánh xèo • A flat pan-fried cake made of rice flour with turmeric, shrimp with shells on, slivers of fatty pork, sliced onions, and sometimes button mushrooms, fried in oil, usually coconut oil, which is the most popular oil used in Vietnam. It is eaten with lettuce and various local herbs and dipped in nước chấm or sweet fermented peanut butter sauce. Rice papers are sometimes used as wrappers to contain banh xeo and the accompanying vegetables.
- 83. Bánh bột chiên (fried rice flour cake) • A Chinese-influenced pastry, it exists in many versions all over Asia; the Vietnamese version features a special tangy soy sauce on the side, rice flour cubes with fried eggs (either duck or chicken), and some vegetables. This is a popular after-school snack for young students in southern Vietnam.
- 85. Bánh bột lọc • A Huế food, it consists of tiny rice dumplings made in a clear rice-flour batter, often in a small, flattish, tube shape, stuffed with shrimp and ground pork. It is wrapped and cooked inside a banana leaf, served often as Vietnamese hors d'œuvres at more casual buffet-type parties.
- 88. Bánh mì kẹp thịt • Vietnamese baguette or French bread is traditionally filled with pâté, Vietnamese mayonnaise, cold cuts, jalapeños, pickled white radish, pickled carrot, and cucumber slices. While traditional cold cuts include ham, head cheese, and Vietnamese bologna, varieties of stuffing such as eggs, canned sardines, shredded pork, fried tofu, and grilled meats are common. Sandwiches are often garnished with coriander leaves and black pepper.
- 90. Bánh Pâté chaud • A French-inspired meat-filled pastry, it is characterized by flaky crust and either pork or chicken as the filling.
- 92. MEAT DISHES
- 93. Bò kho (meat soup) • A beef and vegetable stew, it is often cooked with warm, spicy herbs and served very hot with French baguettes for dipping. In northern Vietnam, it is known as bò sốt vang.
- 95. Bò lúc lắc (shaking beef) • French-influenced dish of beef cut into cubes and marinated, served over greens (usually watercress), and sautéed onions and tomatoes, eaten with rice
- 97. DESSERTS
- 98. Chè • A sweet dessert beverage or pudding, it is usually made from beans and sticky rice. Many varieties of chè are available, each with different fruits, beans (for example, mung beans or kidney beans), and other ingredients. Chè can be served hot or cold and often with coconut milk.
- 100. Rau câu • This popular gelatin dessert cake is made with agar and flavored with coconut milk, pandan or other flavors. Because the gelatin is firm in texture compared to American gelatin, Vietnamese gelatin can be layered and shaped into intricate cakes. The gelatin is often called sương sa.
- 102. Bánh flan •Influenced by French cuisine and served with caramel or coffee sauce
- 104. DUMPLINGS
- 105. Bánh rán • deep-fried glutinous rice sesame balls filled with sweetened mung bean paste; from northern Vietnam
- 107. Banh Phu • literally "husband and wife cake"; a sweet cake made of rice or tapioca flour and gelatin, filled with mung bean paste; also spelled bánh xu xê
Editor's Notes
- #13: Dishes in Vietnam appeal to gastronomes via the five senses: food arrangement attracts eyes,sounds come from crisp ingredients, five spices are detected on the tongue,aromatic ingredients coming mainly from herbs stimulate the nose and some meals, especially finger food that can be perceived by touching Traditional wheat-based pleated steamed bao or pao is a Chinese staple which has become tightly woven into Malaysia’s gastronomic fabric.