Tuesday, December 10, 2019

Two key feature of Vietnamese cuisine

Vietnamese cuisinewith more than 70,000,000 people differs strikingly between the north, south and central regions, but two key features stand out : rice plays an essential role in the nation’s diet as it does throughout  and no meal is complete without fresh vegetables and herbs.

Firstly, rice plays an essential role in the nation’s diet as it does throughout Southeast Asia. Humorous speaking, Vietnamese is noodle-crazy. You have seen regularly the appearance of noodle in their breakfast, lunch and dinner, in homes, restaurants and at roadside stands. Noodles are eaten wet and dry, in soup or beside soup, and are made in different shapes and thicknesses of wheat, rice and   mung   beans such as   bun cha, Cao Lau, Hue beef noodle, bun rieu… Rice is also a main ingredients for making   banh chung, banh bao, banh xeo, banh beo, xoi…

Secondly, no meal is complete without fresh vegetables and herbs. Thanks to the tropical climate, fresh vegetables are available all the year round. As the result, dishes with fresh vegetable become familiar with every family, especially with poor people in the old days. Some popular dishes are   canh, goi ngo sen, nom du du, rau muong, ca phao …Vietnam can also be considered as a tropical paradise of dessert and beverage with   che, sugarcane, fruit smoothies, bubble tea…

With different cooking methods, different dishes were made, extremely enjoyed and gradually popularized in the country.   A key portion of every meal from the North, the Central to the South is a platter containing cucumbers, bean threads, slices of hot pepper, sprigs of basil, coriander, mint and a number of related herbs found principally in Southeast Asian markets.

Source : Vietnam beauty

Thu nhỏ
Travel consultancy