About vietnamese cuisine
The traditional cuisine of any people of the world, no doubt, is influenced by the location of the state on the globe and its history. Vietnam was no exception: stretched from north to south, Vietnam has widely developed regional culinary traditions, a variety of dishes. In the north, they prefer roast and soups, in the central part of Vietnam they honor ancient refined recipes of high complexity, in the south they often use a large number of spices, dried herbs and red hot peppers. We can say that Vietnamese cuisine is divided into 3 categories by region. The cuisine of northern Vietnam is more traditional and strict in the choice of ingredients and spices. Famous dishes in the north of the country are “Fo” and “Ban Cuon”. The cuisine of southern Vietnam developed under the influence of the traditions of immigrants from southern China and the French colonists. Southerners prefer a sweet taste in many dishes, use a lot of herbs. The best food in Vietnam is considered to be Hues, in the old capital of Hue. It differs from other regions in aesthetics and harmonious selection of components.
Vietnam is still famous for its unusual and sophisticated cuisine, unlike any of the cuisines of other eastern countries: China, Korea or Japan. The true delights are Vietnamese pork sausages and rice cake. Traditionally, noodles are used as a side dish or first course. In the preparation of many dishes of Vietnamese cuisine, various seasonings are often used, such as coriander, lemongrass, basil, mint, black and red pepper, as well as fresh vegetables, garlic, ginger, shrimp.
The exceptional freshness of seafood, vegetables and other ingredients, the use of a minimum amount of fat, delicate piquancy of spices, the variety of rice varieties growing on fertile plantations of the river delta are the key to the popularity of delicious and healthy Vietnamese cuisine among gourmets and those who prefer healthy food. According to a Forbes rating of countries published in March 2008, Vietnam took 3rd place among the countries that are most interesting to gourmets.
As mentioned above, the cuisines of North and South Vietnam have a number of differences. So, in the north they prefer black pepper, while in the south they prefer hot chili, moreover, more spices and vegetables are generally used in South Vietnamese cuisine. Throughout the day, from breakfast to dinner, Vietnamese can eat lump (boiled rice). The period of Vietnam’s colonization by the French did not pass without a trace for national cuisine: cheeses, pies and, of course, fresh spaghetti are very popular among the population everywhere on the streets. The Vietnamese inherited a passion for coffee from the French. A characteristic feature of the local drink is the prevailing taste and aroma of mocha. They serve such coffee in a small cup or cup and usually add condensed milk, ice, or all together.
In contrast to the cuisines of other Asian countries, in Vietnamese fried foods are in the minority, which makes national dishes more healthy and light. Salads are prepared without adding oil, so they are very refreshing. The main ingredients are chicken, pork, seafood, shrimp, fresh herbs, vegetables, light spices and seasonings. Also, in Vietnamese cuisine, beef is rarely found except for Pho bo soup and wok dishes.
The meal of an ordinary Vietnamese family looks like this: a fish and meat dish with a side dish of rice, noodles, vegetables and eggs. “Banh Chung” – rice cake, which is always prepared on the New Year’s table, is considered to be the favourite dish of the Vietnamese. For such a pie, sticky rice is taken, which is soaked in water, wrapped in banana leaves inside the pork meat, peeled and specially prepared green slides, black pepper. “Banh chung” is brewed more than 12 hours
One of the most popular traditional Vietnamese dishes is Fo – noodle soup and depending on the meat used, beef or Chicken gets the names “Pho bo” (beef) or “Pho ga” (chicken). The noodles that are used in Pho are called ban pho – this is thin rice noodles that are steamed from rice flour. Bang fo is different from other rice vermicelli (Bun, Mi …) in its shape and width. To “Pho bo” or “Pho ga” served fresh bean shoots, onions and sprigs of mint, lemon and chili sauce, vinegar with garlic.
Many people think Vietnamese cuisine is specific and spicy, but it’s not. Unlike its Asian neighbors, Vietnamese cuisine is considered one of the most healthy, nutritious and healthy due to the use of large quantities of fresh vegetables and herbs, natural meat and seafood. The Vietnamese are among the five most slender nations in the world. That is why our cuisine is so popular all over the world both among gourmets and among people who adhere to a healthy diet. Chef MamaMai will prepare for you many delicious and at the same time healthy Vietnamese dishes. See for yourself! Come to MamaMai Cafe!
Our cuisine is rich in a wide variety of different sauces with original flavors. Of particular popularity are shrimp paste “mam tom”, soy sauce “nuoc tuong” and fish sauce “nuoc mam”. The latter is one of the most common ingredients in Asian, and in particular, Vietnamese cuisine. Having many different names, it is widely used in many countries of Southeast Asia. A “mother’s novice” is prepared from fresh fish and sea salt, the fermentation process takes from six months to twelve months. The resulting liquid is passed through a filter and bottled. The taste of the sauce varies depending on what stage the fermentation was stopped at. The highest quality of fish sauce is achieved in the absence of all kinds of food additives, which are used in versions of “nami moms” of a lower sample. Real fish sauce is a reddish-brown thick liquid rich in protein. Before use, the “mother’s noyk” is bred and added to dishes during their preparation. There is a sauce made from fish sauce with sugar, garlic and lime juice – “nuoc cham”.
Other popular Vietnamese dishes are: tomato and rice noodle soup with shrimp or crab paste – “bun rieu”, rice pancakes stuffed with shrimp, meat, eggs, spices and vegetables – nem ran (nem ran), shrimp and soy sprouts spring rolls – banh xeo. Even in Vietnam they love young bamboo shoots, which, despite the unusual smell, are quite tasty and healthy. Better to try once than hear a hundred times! Come to MamaMay!
