Vietnamese cuisine encompasses the rich array of foods and beverages found in Vietnam. These dishes are celebrated for their harmonious blend of five fundamental tastes: sweet, salty, bitter, sour, and spicy, known as “ngũ vị.” Each dish reflects a balance of these tastes, as well as other elements such as nutrients and colors, rooted in a five-pronged philosophy. Ingredients commonly used in Vietnamese recipes include lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking emphasizes the use of fresh ingredients, minimal dairy and oil, diverse textures, and abundant herbs and vegetables. Furthermore, the cuisine tends to be low in sugar and naturally gluten-free, with many dishes based on rice rather than wheat, incorporating rice noodles, papers, and flour. Vietnamese culinary traditions bear influences not only from neighboring China, Cambodia, and Laos but also from French cuisine, owing to French colonial rule in the region from 1887 to 1954. Market research conducted by Kikkoman, a prominent soy sauce manufacturer, revealed that fish sauce (nước mắm) holds a dominant position as the primary table sauce in Vietnamese households, capturing over 70% of the market, while soy sauce accounts for less than 20%.
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Bon appetit!
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