Vietnamese food!!!!!!!!!!!!!!!!!!!!!

Have you ever eaten Vietnamese food ?????????? Someone asked me what my favorite food was..."Vietnamese!" I quickly replied, "At least for the moment." Why am I so attracted to this particular cuisine? It is easy to answer because I’m a Vietnamese. Hi. Now, I’m living in the US but everyday I eat Vietnamese food although American food is very delicious but I want to keep my country’s cultures in myself. And I would like to introduce you some information about Vietnamese food.




Many critics shun fusion cuisine and yet that is exactly what Vietnamese food is. But unlike the contrived fusion cooking of some avant-garde chefs, Vietnamese cooking is characterized by an inherent balance and harmony.

Vietnamese cuisine subscribes to the same Chinese principles of yin and yang ; the balance of opposites , but takes on its own distinct personality through the use of local ingredients and indigenous spices. As in China, you will find a balance of the five flavors : sweetness, sourness, saltiness, hotness, and bitterness ; cooked in stir-fries, hearty soups, rice and noodle dishes. But in Vietnam, their dishes will be laced with limes and lemongrass, light and pungent fish sauce, or wrapped in delicate lettuce leaves with fresh, feathery herbs. Neighboring Southeast Asian countries also use the same indigenous flavorings, but somehow they never quite hit the unique union of technique and taste that appears in Vietnamese cuisine.

The French have also contributed to Vietnamese dishes or perhaps more appropriately, the Vietnamese have added their own finesse to French standards, particularly to European-style sauces, meats and patés. Vietnamese cold roast pork sandwiches are a Hanoi lunch staple, stuffed with fresh herbs and raw vegetables into Vietnamese-style baguettes: French rolls made softer by a subtle mixture of rice and wheat flours. Vietnamese dishes also commonly combine indigenous flavorings with such French-introduced ingredients as asparagus and potatoes.

In the south, Vietnam adds to its cuisine the hot and fragrant curry dishes (cari) of Indian influences, introduced through the spice trade. While northern Vietnam uses black pepper, sesame, and the oil-rich frying techniques of its Chinese roots, the southern region weaves together a lighter mix. They rely less on oil and more on grilling or water-based cooking methods, usually serving herbs and vegetables raw, with such flavorings as fresh chiles, limes, coconut milk, vinegars, tamarind, sugar cane, and of course the ubiquitous fish sauce, or nuoc mam. Sophisticated, exotic, delicate, complex, fresh and light...these are the qualities of Vietnamese cuisine that seduce me.

I wish that you could understand a little about my country’s culture after you read this information. And I hope that you could go to my country and enjoy Vietnamese food! It is very wonderful!!!!! See you in my country in the near future!!!!