Vietnamese cuisine
Vietnamese Cuisine
Vietnamese cuisine (/viːtˈnɑːmiz ˈkwiːzin/; Vietnamese: ẩm thực Việt Nam) encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in overall meals. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements.
Etymology
The term "Vietnamese cuisine" is derived from the country of its origin, Vietnam. The word "cuisine" is of French origin, meaning "kitchen", but it also refers to the cooking traditions and practices of a specific culture or region.
Ingredients
Common ingredients in Vietnamese cuisine include Fish sauce (nước mắm), Shrimp paste (mắm tôm), Soy sauce (nước tương), Rice (gạo), fresh herbs, fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves.
Dishes
Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and reliance on herbs and vegetables. It is also low in sugar and is almost always naturally gluten-free, as many of the dishes are made with rice noodles, rice papers and rice flour instead of wheat.
Some popular Vietnamese dishes include Pho (a noodle soup with meat, usually beef or chicken), Banh mi (a baguette filled with a variety of ingredients, often including meat, pickled vegetables, and chili peppers), and Goi cuon (spring rolls filled with greens, coriander, and various combinations of minced pork, shrimp or chicken).
Beverages
Vietnamese beverages such as Vietnamese iced coffee (cà phê sữa đá) and Vietnamese tea (trà) are also part of the cuisine.
Related Terms
External links
- Medical encyclopedia article on Vietnamese cuisine
- Wikipedia's article - Vietnamese cuisine
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