Culinary Arts Viet Nam

Culinary arts and eating of Vietnam is increasingly better known in the world. It is no coincidence that friends in Europe have commended Vietnam cuisine is delicious and a lot of Vietnam restaurant opened in the country attracts many diners native. In promoting cultural festivals abroad Vietnam, Vietnam cuisine booth is always one of the most attractive destination.
 Uniquely in processing

An overview of the characteristics of the cuisine of Vietnam, Dr. Nguyen Nha, Director of Institute of Food Research Vietnam for the first characteristic that is taken as the base with natural materials mainly from rice, vegetables, tubers, fruits, fresh fish ..., do not eat much meat as Western cuisine.

Comes from a good level of cooking, mainly boiled, steamed, cooked, baked or fresh food, keep the natural taste.

Vietnam less fried food, fried turns oily as Chinese dishes.

Vietnamese Kitchen used natural spices to processed foods, such as ginger, turmeric, onion, garlic, lemongrass and herbs ... Sauce is a sauce, are also used for tasting food.
Culinary arts

Vietnam cuisine is also Synchronization of substances such as meat, fish, shrimp, crab, vegetables, beans, rice. Also many as tart, sweet taste of natural fruits and vegetables, rather than dried spices or processed.

Each dish has a separate seasoning, sauce separately, can be mixed with vinegar, sugar garlic, chilli, star to suit the taste of dishes. Boiled chicken with lemon leaves right, put salt and pepper lemon. Shrimp sauce to put pig hearts. Cool dishes such as snails, duck, catfish ... must be eaten hot spices such as ginger, chillies. Hot dog meat as galangal, fresh, shrimp paste, the leaves must have a dream. That's how science eat, said balancing yin and yang, conditioning, heat-sealing of the Vietnamese.

Main Air summing substances, as well as how many items neutralize toxic effects like the taste of oriental medicine.

Vietnamese people also like to eat delicious and very gourmet, leading up to the standard option is to have a good, healthy. Poor people also quit the vermicelli rice processing, the molded cakes like cake, then just eat the crab soup, fried beans with shrimp sauce or lemon and appetite. Possible, cook good food, lots of more.

 Uniquely in eating
Culinary arts

Professor-Dr Tran Van Khe concluded that Vietnam does not just eating "science", ie a balance of yin and yang, conditioning, heat-sealing, but also said "comprehensive food" and "food democracy". "Comprehensive Eating" is eaten by all 5 senses. First is to eat with your eyes: the food must be presented to the beautiful, the colors are more attractive, and to eat through the nose: the aroma rise up from both food and sauces. Then tooth touch is soft foods such as noodles, sometimes tough as boiled meat, or crispy as price, jellyfish.

Vietnamese people eat "by ear". It's interesting to hear the "chrome Lavrov ''s crispy pancakes, shrimp chips or salted eggplant, even" heard from within "is the local language of the Member continental roasted peanuts, then new to me, enjoying food and taste on the tongue.

Unlike Western-style, Vietnamese "eat democracy". All the food served on the table, the whole family gathered, what one likes to eat this, more or less dependent, not "forced" to eat do not like. And all share the same dotted sauce cup, eating a bowl of soup.

Of the Vietnamese diet also emotional nature, hospitable. Before eating descendants to invite grandparents, parents, older people and invited guests. This has shown the gracious courtesy, has expressed concern with respect to the food.

Because people want to eat comprehensive food, culinary arts should have to please eaters, satisfy all 5 senses. Broth, soup to skimmer for the food is presented beautifully cooked as little sprinkle herbs, put green onion, meat, fish stock must have water color line. Salad, mixed salad dishes to soft, chewy, crunchy ... colorful. Tasting dishes to taste, not too sour, too salty, or too sweet, tasty loss.

Vietnamese cuisine is also Synchronization of nature, many, especially with unique items such as rolls. The two most popular dish is the fried nem (spring rolls) and vegetable rolls. Spring rolls are rice paper thin outside, the inside is minced meat, shrimp, crab, vermicelli, mushrooms, eggs, prices, or jicama, fried crispy, served hot with vegetables and spicy tomato dipping sauce, sweet.

Rustic rolls over, the outside is raw vegetables, or rice paper, the inside can be boiled meat, grilled fish, fried eggs thin, swept herbs, little sour star fruit, banana, cucumber, vermicelli.

Each category's notebooks inside own sauces like fish sauce, seasoning sauce is blended seamlessly between salty, sweet, sour, spicy ... The two dishes have a lot of quality, many different, but eating all harmonious, yet is not any dominant position. /.