VIETNAMESE CUISINE

VIETNAMAND ITS

CUISINE

VIETNAMCapital - Hanoi

Currency - Dong

Size - Almost like Italy

Major cities - Ho Chi Minh City, Haip-Hong, Hue

Language - Vietnamese, French , English, Chinese

Religion - Buddhism, Hoa hao, Chiristians, Muslims

Literacy - 94 %

Per capita income - $3,788

Population - 9,34,21,835

Date of Independency -2nd Sep. 1945

Government type - Communist State

Neighbors - China to the north, Laos and Cambodia to the west

VIETNAMESE CUISINE

VIETNAMESE CUISINE

VIETNAMESE CUISINE

If you are looking for a quick lunch of soup, salad or a sandwich, or an exquisite vegetarian meal, or is tonight time for multiple dishes, contrasting flavors, varied textures and exotic ingredients, or perhaps something healthy and lite means you are about to have something Vietnamese.

Vietnamese cuisine sometimes refers to “the nouvelle cuisine of Asia.” and indeed, with the heavy reliance on rice, wheat and legumes, abundance of fresh herbs and vegetables, minimal use of oil, and treatment of meat as a condiment rather than a main course, Vietnamese food has to be among the healthiest on the planet.

Cuisine in this country of 9,34,21,835 people differs strikingly between the north, south and central regions, but two key features stand out. First, rice plays an essential role in the nation’s diet . But this is also a noodle-crazy population, regularly downing them for breakfast, lunch and dinner, in homes, restaurants and at roadside stands. Noodles are eaten wet and dry, in soup or beside soup, and are made in different shapes and thicknesses of wheat, rice and haricot beans. Secondly, no meal is complete without fresh vegetables and herbs.

A key portion of every meal, north, south and central, is a platter containing cucumbers, bean threads, slices of hot pepper, and sprigs of basil, coriander, mint and a number of related herbs found principally in southeast Asian markets. In spite of centuries of domination, Vietnamese food retained its own character.

VIETNAMESE CUISINE

Soup is customarily served for breakfast in Vietnam–big bowls of steaming noodle soup, with meat and any number of ingredients added at the last minute, like bean sprouts, cilantro, basil, chili peppers, lime slices, and green onions. Phó, as it’s known, is now hugely popular in Vietnam.

“Small” soups, by contrast, are served as first courses–they generally don’t have noodles; they’re served in small portions; and they’re called sup.

Finally, the class of soups known as Canh are generally served family style, out of one big bowl–often spooned into smaller bowls at table with rice.

VIETNAMESE CUISINE

VIETNAMESE CUISINE

INFLUENCES ON VIETNAMESE CUISINEVietnamese Cuisine has been highly influenced by its neighbors, economical conditions, climatic condition, its history being a French colony, cultural exchange and religious faith.

Influence of ChinaVietnamese people taken things such Fish sauce and soy sauce, the habit of eating with chopsticks , its stir fries and noodle based soup from China.

Influence of French RuleVietnamese dish, banh mi was influenced by the French, the type of bread used to make this is a baguette. Pho is also partly influenced by the French, it uses Vietnamese rice noodles and French-minded meat broth.

VIETNAMESE CUISINE

Influence of PovertyVietnamese cuisine reflects the lifestyle of Vietnamese , from the preparation to how the food is served. Involved in a series of war, internal conflict and being exploited by French, majority of the Vietnamese people spent their life in very miserable conditions. . Therefore, the ingredients for Vietnamese food are often very inexpensive and mainly consists of natural occurring herbs and vegetables.Due to economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking.

Apart from this, Vietnamese also depends heavily depended on the rice that is grown on rice paddies all over the country, this rice is used to make simple and cheap everyday dishes that shape Vietnamese cuisine

VIETNAMESE CUISINE

A TYPICAL VIETNAMESE MEAL

A typical Vietnamese meal consists of steamed rice, a soup dish, some sort of meat such as chicken pork or beef, fish, a vegetable dish, dipping sauces such as fish sauce and soy sauce. Apart from this the food has to be colorful and have a variety of foods. This means that the food must have vibrant color, texture, appearance, taste and crispiness .

VIETNAMESE CUISINE

The Magic of Five

Correspondence

Elements

Wood Fire Earth Metal Water

Spices Sour Bitter Sweet Spicy Salty

Organs Gall bladder Small intestine Stomach Large intestine Urinary bladder

Colors Green Red Yellow White Black

Senses Visual Taste Touch Smell Sound

Nutrients Carbohydrates Fat Protein Minerals Water

VIETNAMESE CUISINE

THE REGIONAL VARIATIONS

Due to the colder climate of northern Vietnam the productivity of spices is limited. Therefore, the foods there are often lacks spicy than those in other regions.

Northern Vietnamese cuisine is not shows any type of extremity in taste. Freshwater fish, crustaceans, and mollusks, such as prawns, squids, shrimps, crabs, clams, and mussels, are widely used.

Vast shorelines because of South China sea make seafood a natural staple for people in this region.

Northern Vietnam’s Cuisine

VIETNAMESE CUISINE

The abundance of spices produced by central Vietnam’s mountainous terrain makes this region’s cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam where foods are mostly not spicy. Once the capital of the last dynasty of Vietnam, Huế’s culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine.

Central Vietnam’s Cuisine

VIETNAMESE CUISINE

The warm weather and fertile soil of southern Vietnam creates an ideal condition for growing a wide variety of fruits, vegetables, and livestock results in often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other regions. The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine.

Southern Vietnam’s Cuisine

VIETNAMESE CUISINE

MOSTLY USED HERBS AND FLAVOURING AGENTS

Mint: Several varieties grow in Vietnam. Some are fuzzy, some taste lemony, some spearminty, others are spicy...

Basil: More popular in Thailand but still makes an appearance in pho and on herb plates.

Lemongrass: Tastes and smells, not surprisingly, like lemon. Used in both sweet and savory dishes.

Garlic Chives: Flat leaves with a delicate onion and garlic flavor.

Dill: Hardly associated with Southeast Asian cuisine but used in a famous Vietnamese fish dish called Cha Ca, where it's treated more like a veggie than an herb.

VIETNAMESE CUISINE

Turmeric: Sometimes called poor man's saffron, it adds a vivid goldenness to fried foods and some peppery flavor.

Ginger and Galangal: Both knobby rhizomes, both pervasive in Vietnamese cooking.

Saigon Cinnamon: There are different species of cinnamon in the world, and this one is indigenous to Vietnam. Woody, earthy flavor and aroma. Important in pho.

Tamarind Pulp: Maybe this doesn't belong on this list, but it needed to go somewhere. The sweet-sour pulp is used in noodle soups and curries.

VIETNAMESE CUISINE

The nem ran ( spring roll or cha gio in the south)

The Gio lua (Silky lean meat paste)

The Pho (rice noodle soup).

The Bun thang (ladder soft noodle soup)

The Mon oc (snail dish)

The Com (grilled green rice)

The Cha ca La Vong (La Vong grilled fish pies)

The Banh cuon (rolled rice pancake).

The Banh tom Ho Tay (Ho Tay fried shirmp cake)

The Lon quay Lang Son (Lang Son roasted pork)

THE SPECIAL FOODS IN VIETNAM

VIETNAMESE CUISINE

USE OF ALTERNATIVES

Instead of fresh milk, one can find cans upon cans of sweetened condensed milk, famously used in "white coffee.

Unripe fruits are considered more like vegetables. Crispy and crunchy, a green papaya and mango or banana flower becomes the base for salads instead of leafy greens.

Ripe fruit, are sweet and wondrous. Instead of cakes or cookies for dessert, usually a meal ends with a hot teapot and big platter of indigenous tropical fruits. Slices of banana, mango, pineapple, watermelon, dragon fruit, papaya, etc.

VIETNAMESE CUISINE

Vietnamese Table Etiquette

Do’s Don’ts

Invite the elderly first play with your food

Wish a good meal Plight/argue on the dinner table

Sit properly Feet should not point towards the food

Proper way to place Chopsticks Don’t take the last piece

Finish your food Do not plant chopsticks vertically

VIETNAMESE CUISINE

Conclusion !

After going through the deep analysis of the Vietnamese cuisine, it can be observed that , even having limited resources they have continued their sustainable development and keep their cuisine alive and because of their dependability on herbs and vegetable rather than oils , it is termed as the one of the world’s healthiest cuisine.

Because of its exotic taste, Vietnamese Cuisine is quite popular in many parts of the worlds mainly in Australia, the United States, Canada, and France. Vietnamese cuisine is also popular in Japan, Korea, the Czech Republic, Slovakia, Germany, Poland, and Russia, and in areas with dense Asian populations.

VIETNAMESE CUISINE

Vietnamese Cuisine to IndiaVietnamese Cuisine has been first time introduced in India by the Taj Group of Hotels at two place, in Bangalore and in New Delhi with the brand name

Blue Ginger.

VIETNAMESE CUISINE

Blue Ginger is a chain restaurant in Vietnam. With true blue origins in Ho Chi Minh city, its owners the Tans have nine Vietnamese restaurants around the world and President Bill Clinton not only ate at the one in Ho Chi Minh city but asked for double helpings.

Nha Hang Blue Ginger, Ho Chi Minh City, Vietnam

Blue Ginger, The Taj West End, Bangalore

Initially, Taj Group is having a Thai restaurant at Taj West End Bangalore and a Chinese Restaurant at Taj Hotel Chanakyapuri, New Delhi which are later converted into Vietnamese Restaurant with the name Blue Ginger

VIETNAMESE CUISINE

A must visit restaurant, it is a romantics dream come true, coddled by fragrant flowering frangipani trees, banana trees and lush greenery. The candles shimmer, and the skillful mood lighting bathes the partially open air restaurant with a warm glow.

A great setting for a great cuisine with it’s French, Chinese and Indian influences and a uniqueness of it’s own. The spark of lime, the bite of chilli, the freshness of green herbs, and the crisp crunch of uncooked veggies add layers of textures and sharp flavors to items.

Under the careful supervision of Chef Rishi Manucha and his team along with Chef Doung from Vietnam, gives the dishes its natural taste and identity.

Operational hrs. : 11 a.m. to 3 p.m. & 7 p.m. to 11:30 p.m.

Blue Ginger, The Taj West End, Bangalore

The ginger rhizome is aromatic and thick lobed and ranges from white to yellow in color: One of the prized varieties and most unusual exception to this color range is a variety that possesses a characteristic blue ring which circles the fleshy part.

It is significant to note that the only specific variety actually singled out from a therapeutic standpoint is the blue ring, which is reported to contain the highest protein-digesting enzyme content.

Moreover, Eliza Secrist in her article: "Ginger, the Universal Medicine, analyzes the valuable properties of "blue ring" ginger as follows:

VIETNAMESE CUISINE

Blue Ginger

VIETNAMESE CUISINE Thank You !

Bibliography

Wikipedia on google

Staffs of The Taj West End Bangalore

http://food-rxforlife.blogspot.in/2012/01/ginger-blueish-or-greenish-is-that.html