No one knows since when did dipping sauce come into existence, but some say it appeared all the way back to the early days of Vietnamese cuisine and has developed with it, giving birth to an extensive variety of sauces and different methods of handling it. The spices are also extremely diverse: chilling powder, seasoning, sugar, … They are used creatively and with care in order to fabricate complex favors which are the bases of Vietnamese cooking.ĭipping sauce also plays a fundamental role. Though the cooking process is fairly straightforward, Vietnamese chefs make good use of various spices such as salt, pepper, fish sauce, … accompanied by herbs like perilla, Thai basil, … to create flavors that are both sensational and harmonized, and to give the dish a dazzling presentation. There are no dishes that are too sweet, too salty or too fat, … However, every dish has its depth of flavor, so savory, yet very balanced, owing to the versatile usage of various sauces and spices. Since the very beginning of its time, Vietnamese cuisine has always had its own trademarks. Fusion of various sauces and spices and other ingredients. You can enjoy Vietnamese cuisine to your heart’s, or stomach’s, content without being satiated and feel even better knowing that it’s one of the healthiest cuisine out there. Because of that, Vietnamese food has a surprisingly low amount of fat, grease, and oil, unlike western dishes which usually use too much meat or Chinese dishes with a bit excessive use of oil. This is quite different from western cuisine, where meat is usually used as the center of the dish. Nutritious, healthy ingredients such as vegetables and fruit are utilized extensively, to compensate the hero of the dish, and sometimes become the main ingredient. In order to do this, they use what Mother Nature has offered. A dish must have meet two requirements equally: tasty and healthy. Vietnamese greatly respect the harmony within their dishes. This is an element that contributes greatly to the diversity and harmony of Vietnamese culinary culture.
When imported to Vietnam, they were able to make the dish less spicy yet still savory. Take, for example, a famous Indian dish: the curry. With the process of globalization, they can easily adapt the unique trait of other cuisines from Korea, Japan, China, and European countries, … combining with theirs to create new dishes, various methods of cooking that are purely Vietnamese. They are also fast and flexible learners as well. Vietnamese are curious and would value the knowledge they have yet to grasp. Yet no matter how different the variation is, you can still taste the quintessential elements within it: light, sweet broth, soft beef and the seducing scent of aromas. A bowl of pho in the south usually have bean sprouts, but not in the north.
LIGHTSCAPE AT RICE HOW TO
Each respected region has its own appetite expressed in different names, ingredients, cooking technique, color, … to how to present and eat. It is that geographical differences that have form culinary variations between each one, creating diversity in Vietnamese cuisine. Vietnam is an agricultural country with a typical monsoon climate and split into three particular regions: North, Central, South. Distinctive features of Vietnam’s culinary culture The cuisine of ethnic minorities – the hidden gem
The central region, offering a taste of the imperial culinary Northern cuisine, dishes which surpassed time Different taste of Vietnamese cuisine by the region Most renowned dishes of Vietnamese cuisine
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