Southern Vietnamese Cuisine
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Southern Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a Wuxing (Chinese philosophy), five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mentha, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime (fruit), lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, Rice paper, rice papers and rice flour. Historical influences Besides indigenous Vietn ...
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Pho Bo 3
Phở or pho (, , ; ) is a Vietnamese cuisine, Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat – usually beef (), and sometimes Chicken as food, chicken (). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants nationwide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish. Phở is a relatively recent addition to the country's cuisine, first appearing in written records in the early 20th century in Northern Vietnam. After the Vietnam War, Vietnamese refugees, refugees popularized it throughout the world. Due to limited historical documentation, the origins of phở remain debated. Influences from both French and Chinese culinary traditions are believed to have contributed to its development in Vietnam, as well as to the etymology of its name. The Hanoi (northern) and Ho Chi Minh City, Saigon (southern) styles of pho diffe ...
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