For the Vietnamese, gastronomy has become a cultural feature, not just a physical culture but also a spiritual culture. They believe that through food, you can understand the cultural level of a nation with the rules and customs in the way of eating. Therefore, the gastronomy of Vietnam is not only dishes, recipes, but also an art in combining seasonings, ingredients and ways to enjoy that dish. try vietnam food using ubereats clone scrit.
The essence of food in Vietnam in the form of processing
Through many studies, the following characteristics have been found in Vietnamese cuisine:
Agricultural
The gastronomy of Vietnam is formed with a strong brand of wet rice agriculture. Therefore, in any region, a standard meal in Vietnam always has rice, soup, vegetables, and in particular, many fatty dishes like Chinese or meat like Western countries are not eaten. They are conceived in a Vietnam meal : first rice, second soup, third vegetable, fourth fish, shrimp and fifth meat.
Also, Vietnamese love to eat fruit. They will be delicious desserts (instead of cakes as in the West) or a snack at any time of the day. The fruit in Vietnam is available throughout the year, in particular it is very diverse with exotic and typical fruits from the tropics.
In Vietnam food , traditionally produced and cultivated foods with the richest taste are preferred to eat, rather than industrial products. They have a habit of going to the market every day to buy fresh food instead of going to the supermarket every few weeks to keep it in the refrigerator. Of course, due to the current industrial life, this habit is also gradually changing (mainly among young people).
Sociable
This characteristic comes from the easily absorbed culture of other countries, especially the culinary culture. They manipulate them and make them their own.
Geographically, Vietnam has land borders with 3 countries: China, Laos and Cambodia . It is easy to see some of the culinary characteristics of these countries in the food in Vietnam . The most typical is the application of the Chinese philosophy of Yin - Yang and the Five Elements in processing: ginger is thermal (Yang), so it is served with cold foods (Yin) such as green squash, cabbage, fish, ducks , etc. or chili is also hot (Yang), therefore it is used together with seafood foods (Yin) such as: fish, shrimp, crabs, fish sauce, etc.
In terms of international cultural exchanges, there are many delicious dishes in the world when they are "imported" to Vietnam and they bring a very different shape. These include French sweet bread. If this is a sweet dessert in France, on the contrary, in Vietnam , the bread has been made with less butter and milk, in particular, the bread is sandwiched with a variety of pickled vegetables and pate, sausage, fried egg. This is why Vietnamese bread is so famous today. try different type of food Using ubereats like app.
This explains part of the reason that gastronomy reflects the culture and civilization of the people. The Vietnamese integrate but do not dissolve. That is why they have reason to be proud of their cuisine, a harmonious interference of the essence of Western and Eastern cuisine in Southeast Asia.
Diverse but selective
Vietnam is endowed with numerous valuable unique natural foods and ingredients such as:
- Herbs like basil, perilla, marjoram, chives, chives, etc.
- Vegetable spices such as chili, pepper, lemongrass, garlic, shallot, ginger, turmeric, cinnamon, anise, cardamom, etc.
- Fermented ingredients: fish sauce, shrimp sauce, etc.
In addition to the most commonly used meats, such as pork, beef, chicken, swan, duck and shellfish: shrimp, fish, crab, snails, mussels, clams, oysters, etc., the dishes are made from other less common types of meat , such as goats, turtles, snakes, etc., are not usually the main source of food, even, they are only considered specialties and are often used on special occasions. Furthermore, the organ meats will also be used to make many rich dishes.
It can be said that the source of ingredients for dishes in Vietnam is extremely abundant, however, it must also be reaffirmed that Vietnamese are also very careful in using and combining them (for example, operating the philosophy of Yin and Yang).
The Vietnamese dishes are also processed richly from boiled to steam, until cooked fried, baked, etc. However, as mentioned above, Vietnamese cuisine respects the natural taste of food, therefore the most common processing style in Vietnamese gastronomy is boiled and steamed. Like vegetable spices and herbs, they will be used in their original form, not in a dried or processed form as in other countries.
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