Vietnam Food Recipes
Northern, Central and Southern Vietnamese Cuisines ..........
Vietnamese food is heavily reliance on rice, wheat and legumes, abundance of fresh herbs and vegetables, minimal use of oil, and treatment of meat as a condiment rather than a main course
Rice plays an essential role in the nation's diet as it does throughout Southeast Asia. But it is also a noodle-crazy population. Noodles are eaten wet and dry or in, and are made in different shapes and thicknesses.
Vietnamese food uses a lot of fresh herbs and vegetables. These sets Vietnamese cuisines differ from those of its neighbors in Southeast Asia. Vietnamese food is healthily mixed of light flavors with very little fats added. No meal is complete without it. A key portion of every meal for north, south and central Vietnam, is a platter containing cucumbers, bean threads, slices of hot pepper, and sprigs of basil, coriander, mint and a number of related herbs found principally in Southeast Asian markets.
Cuisine in this country differs between the north, south and central regions.
Northern Vietnamese cuisine draws a lot from the Chinese, who colonized the country for decades and left behind their cooking culture and style of stir-frying, steaming, braising and stewing in clay pots. In spite of centuries of domination by China, Vietnamese food retained its own character.
Due to its bordering with China, north Vietnam reflects more Chinese influence than central or south. Soya sauce rarely appears in Vietnamese dishes except in the north. The central and south Vietnam use fish sauce or nuoc mam as their main ingredient in cooking their Vietnamese cuisine. The locals combine their fish sauce with chopped chilies, garlic, sugar and lime juice for a perfect balance of the sweet, salty, sour and spicy tastes. This is a favorite dipping sauce for any Vietnamese dishes. Stir frying is less practice in Vietnam but is more in the north than elsewhere. Frying in general is less important than simmering.
The Central region of Vietnam is the home of imperial cooking. With Hue, the ancient royal capital, located here it is not surprising that the food here is highly refined just like the former court chefs used to cook it, and well, fit for a king. Delicate portions are served in multiple courses.
The neighboring countries of Thailand, Cambodia and Malaysia at the south, have influenced the southern Vietnamese cooking. The food here shows a bit more of Indian influence and is spiced with chilies, coconut milk and a variety of herbs and spices
Northern cuisine is known for its subtle flavors, central cuisine for its spiciness, and southern cuisine for its use of sugar and bean sprouts
The most popular item is a noodle soup with a clear meat-based broth called pho. Many Vietnamese regard this as a national dish. Pho bo is a Vietnamese beef and noodle soup which is often eaten for breakfast, but also makes a satisfying lunch or light dinner. The boiling stock, fragrant with spices and sauces, is poured over the noodles, bean sprouts and scallions, and it poaches the paper-thin slices of raw beef just before serving.
The Vietnamese love to wrap parts of their meals in rice paper and lettuce leaves. They filled the rice paper and lettuce leaves with grilled shrimp, grilled beef, stir-fried pork and with vegetables and herbs like mint, basil and cilantro.
Spring rolls wrapped in rice paper and lettuce leaves, and beef noodle soup or pho, are traditional Vietnamese favorites.