Vietnamese foods are tasty as well as healthy and the reason of this is it contains lots of fresh vegetables. Herbs, mint, lemongrass, long coriander, Vietnamese mint, basil leaves, all these and much more are always served as side dishes. Sauce is always served for the purpose of dipping the food.
Authentic Vietnamese cuisine can be divided into three categories. Each category concerns to a specific region. Northern Vietnam is the cradle of Vietnamese civilization whereas many of Vietnam’s most famous dishes such as pho and banh cuon have their birthplace in the South but I should say these are more famous in the North. The North Vietnam’s cuisine is more traditional and also strict in choosing spices and other important ingredients.
South Vietnam’s cuisine has been influenced by the cuisines of southern Chinese immigrants and also French colonists. Southerners prefer the presence of sweet flavors in many dishes. The South’s cuisine uses a wider variety of herbs in the dishes. These are very healthy and also tasty.
The cuisine of Central Vietnam is quite different from the other two cuisines. The other two cuisines are the Northern and Southern regions. Many small side dishes are there that are really awesome in taste. The cuisine of this part of the country is spicier as compared to others.
Some of the exotic meats such as soft-shell turtle, snake, domestic goats and deer are enjoyed while drinking alcoholic beverages. These are not considered typical everyday fare. People eat them occasionally with friends and also family members.
Hot vot lon is a fertilized duck egg. A nearly developed embryo remains inside and this is boiled and eaten in the shell. Fresh herbs are the real and best accompaniments. Some of the examples are rau ram i.e. Vietnamese coriander, pepper and salt. Lime juice can also be added but it mainly depends on the availability of the ingredients.
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