Vietnamese cuisine

An abundance of fresh vegetables, fruits, herbs and seafood prepared with minimal frying, soups full of antioxidants, careful choice of ingredients – that’s why today Vietnamese cuisine is in the Top 10 healthiest and healthiest in the world… Is it really? The average life expectancy in Vietnam is 77 years, which is a good confirmation of the usefulness of local dishes. However, do not forget that in all countries where a lot of white (peeled) rice is consumed, diseases associated with vitamin B deficiency are observed. Remember that in the United States, for example, the law obliges to saturate white rice with supplements of B vitamins and iron.

The tropical climate of the country and the proximity of the sea create excellent conditions for the production of a wide variety of food products. In the northern provinces, where the climate is cooler, the food is less spicy than in the south. In the north, fewer spices grow, and instead of chili, black pepper is more often used there. In turn, the southern provinces are known for the sweetness of their dishes – this is due to the frequent use of Kosy milk as a spice.

It is characteristic that almost all dishes are served in large dishes; in Vietnam, it is not customary to eat alone.

The products used for cooking are generally cosmopolitan and known to everyone, of meat these are: beef, pork and goat meat, game: chicken and duck.

Seafood: several types of crabs, shrimps, mussels and fish. Separately, it is worth noting the consumption of the giant water beetle (it is also valued as a seasoning for sauces), the Nereid sea worm, turtles, snails and dogs.

From vegetables, along with the usual cabbage, carrots, cucumbers and tomatoes, the green parts of plants are more often used, the number of species of which cannot be described. There are also unusual vegetables, like the Egg Tree, whose fruits both look and taste like eggplant.

From unusual fruits noteworthy: acerola (Barbados cherry), annona, star apple, pataya, rambutan. And of course, His Majesty Rhys rules the entire culinary kingdom of Vietnamese! Rice of all colors of the rainbow, of all tastes and calibers.

It must be remembered that southern countries with a tropical climate have many parasitic organisms in their fauna, the local population solves this problem by using hot spices and special herbs that literally fill every dish. The list of such herbs and spices varies from province to province, but fear not: thanks to the principle of harmony of the five elements, almost all Vietnamese dishes taste good.

Pho soup. The first national dish is beef soup with rice noodles. Each serving comes with an extra large plate with a variety of herbs, including mint and coriander. This combination has a very positive effect on liver function and saves from headaches and colds. The soup, hot on its own, is generously seasoned with red pepper.

Bun ryeu – crab soup with rice noodles and tomatoes. Crushed shrimps are also used in the preparation of broth and pasta. Crabs, and these are special crabs that live in rice fields, are crushed and pounded together with the shell before cooking, which enriches the dish with calcium. The number of other ingredients is striking in variety, while each of them makes the soup a real nutritious bomb containing all the elements the body needs: tamarind paste, fried tofu, garcinia, Annatto seeds, rice vinegar, baked pork blood, spinach, banana flour, etc. …

Rice noodle beef soup that originates directly from the kitchens of the royal court. It is famous for its very delicate combination of basic philosophical elements of sweet, salty, sour and pungent tastes. However, the sour taste of lemon grass plays the first violin here.

Bath kan. Thick tapioca noodle soup with pork leg and shrimps.

Khao Lau is a very special noodles with pork and herbs. It is made in only one single province of central Vietnam. Rice flour for noodles should be mixed with the ashes of trees growing on nearby (19 km) islands. And the water for cooking is taken exclusively from specific local wells.

Ban Kuon. Rice dough pancakes with pork and mushrooms. The dough is made extremely tender as follows: a pancake made of rice flour is put on the neck of a pot in which water is boiling.

Bath seo. Spicy fried pancakes wrapped in mustard leaves, sprinkled with sour or sweet fish sauce stuffed with pork, shrimp, etc.

Banh mi is Vietnamese bread, most often in the form of a baguette. This form of bread has become popular since the French domination during the colonial period. Today, Ban Mi is more often understood as Vietnamese sandwiches, the most popular filling option: sliced ​​pork or pork sausages, liver, Galantin (cheese from pork head or poultry meat), mayonnaise.

Kom Tam – Shredded Rice with Fried Piglet. A special part of this dish is a special additional ingredient: finely chopped pork mixed with chopped pork skin. Vegetables and greens are attached along with steamed shrimp and scrambled eggs – the main thing here is to try hard to fit all the philosophical principles into one plate.

Thit Kho. A New Year’s dish of the southern provinces of Vietnam is made from pickled pork and boiled eggs stewed in coconut sauce. This is one of the dishes involved in the offering to the ancestral spirits. Rice is served with it in a separate plate.

Com hyung. A New Year’s dish of the southern provinces of Vietnam is made from pickled pork and boiled eggs stewed in coconut sauce. This is one of the dishes involved in the offering to the ancestral spirits. Rice is served with it in a separate plate.

Spring rolls. In 2011, they took the thirtieth place in CNN’s “50 Most Delicious Dishes” rating and are firmly included in the menu of restaurants around the world. First of all, edible rice paper is prepared – Bánh tráng – then the filling of pork, shrimp, vegetables and rice noodles is wrapped in it.

Balut. A very popular dish throughout Southeast Asia, considered one of the most disgusting in the rest of the world, unfortunately. This is a duck egg, boiled only after the embryo has matured and formed in it. Served in well-salted lemon juice, often accompanied by local beer.

Banh Flan. Creamy caramel or caramel pudding is another dish brought over by the French colonists. In Vietnam, it is often poured with black coffee, which undoubtedly enhances and emphasizes the harmony of the five elements. Main ingredients: eggs and sugar syrup.

Ban bo is a large sweet cake or small cake made from rice flour and coconut oil. Ban Bo pulp resembles a honeycomb because of the small air bubbles. Yeast is often used in its preparation.

Based on materials Super Cool Pics