In Vietnam topical monsoon is the usual climate. This is the land where the freshwater and inshore fishing contribute to the staple food of the Vietnamese. These are rice, fish, nuoc mam, pork, fruits and vegetables, and poultry. Rice is regarded as the most important food. You can find rice in almost all main meals.
Nuoc mam is a condiment used in almost all the dishes. This can be prepared by fermentation of salt and fish. Nuom mam is the first liquid produced. This can be said as the best quality. The remaining fish and salt can be pressed for stronger flavor and more pungent smell. This is of lower quality.
Inland fishing is less costly than deep-sea fishing. Every type of seafood and fish is enjoyed in a Vietnamese meal. Wild and cultivated fruits are consumed widely. Vegetables consumption has increased since North Vietnam refugees introduced garden culture to the southern rice bowl. Meat and fats come from hogs. But chicken, small animals, beef, and reptiles are also eaten in Vietnam.
Nuoc cham is another hot condiment. This is also widely used as nuoc mam. Different cooks preparing it in his or her own special way. The common ingredients are garlic and onions, vinegar, chili peppers, and a sprinkle of citrus juice. The last is used to heighten the tang.
The northerners prefer long grain rice whereas the southerners prefer round grain rice. The people of both the areas enjoy hot-pot cookery.
At meals, the diners assemble their own tidbits of fish, meats, fruits and vegetables. They then wrap them in packets of edible rice paper, noodle dough, various green leaves, etc. The southerners enjoy more spiciness. They use more raw vegetables, fresh fruits and a lot of coconut. Northerners consider the southern food as more spicy while the southerners think the northerners’ food is too flat.
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