17 Facts About Food Vietnam - Each area or region has its own culinary characteristics. It is therefore a fortune if it can explore the various menus from different countries and experience the joys of food.
What if this time it began exploration of the country of Vietnam. Culinary in the neighboring countries of Thailand, Cambodia, and Laos is highly dominated by seafood with the tempting aroma of spices.
Chef Tong Hoang Gia, tells us there are some uniqueness that is characteristic of Vietnamese cuisine. As shown below:
1. Vietnamese cuisine can not be separated from materials such as fish sauce, soy sauce, spices, fruits, and vegetables.
2. Always use a banana and palm leaves to wrap the cake, giving rise to a natural fragrance to food.
3. This type of herb that is often used is lemon grass, mint leaves, cilantro, and Thai basil.
4. Still using traditional cooking techniques and always using materials that are still fresh.
5. Has a unique dessert, which is a soup with a sweet flavor that is made from corn starch and served with fresh fruit pieces.
6. Delivers processed meat dish as a main meal.
7. Vietnamese spring rolls Lumpia different from China. Vietnamese spring rolls are not fried, but served raw. Vietnam spring roll skins are made from rice flour and more tender. When the process it just soaked in cold water until soft.
8. The smell of spices that are used are very soft not sting and are able to arouse your appetite.
9. Often used as a spice mint leaves that are useful to neutralize bad breath.
10. Liquid seasoning that characterizes the cuisine is the fish sauce, lime juice, and rice vinegar.
11. Vietnamese cuisine is famous for its refined soups, noodles, and spring rolls.
12. During the summer more often processed ingredients from vegetables rather than processed meat.
13. Rarely used in cooking mutton.
14. To maintain health, food ingredients containing
starch is more often avoided.
15. Using various types of rice wine for more flavor dishes.
16. Lotus tea is a popular drink that is often enjoyed to accompany the dishes of Vietnam.
17. Using all parts of the lotus plant to be applied to several types of cuisine.