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Vietnamese cuisine reflects a multitude of cultures - Chinese, French, Indian, Indonesian, Dutch, Portuguese, and others.
- Map on inside front cover.
- Includes bibliographical references (p. 163) and index.
It is distinct from other Asian foods by its use of a unique variety of herbs, vine leaves, and aromatic grasses. Tasty sauces also compliment many of the exotic foods of Vietnamese cookery.
A Vietnamese meal can have a variety of tantalizing condiments. Discover items such as roasted rice powder, pulverized dried shrimp, and shredded salt-cooked pork. Added tastes of vinegar and sugar-brined vegetables, such as cauliflower and carrot pickles, catch the taste buds of hungry diners.
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'In Vietnam you can find dishes found nowhere else in the world. On a traditional banquet table there will be dozens of such specialty dishes, pleasingly and elaborately presented. Some dishes are prepared from sea foods such as lobsters, fish, crabs and squids... which are abundant in Vietnam.' |
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Spicy sauces are usually served with meals. A dipping sauce might combine garlic, chiles, lime juice, sugar, fish sauce, and sometimes ginger. A ginger sauce can be made spicy by just adding more chili peppers. Since the people of Vietnam depend on seafood as a major source of protein, their fish sauce, Nuoc mam, is a nutritious seasoning staple. These dipping sauces are used to unify and embellish assorted parts of a meal.
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Shopping in Asian markets for various herbs can complement your cooking. The gentle fragrance from these different herbs helps create a wonderful dining experience.
- Lemon grass
- Fresh coriander
- Asian basil
- Bitter melon
These condiments along with fresh fruits, vegetables, and herbs that accompany the meal are usually so colorful that the Vietnamese plate nearly garnishes itself.
Article by: St. Louis Public Library staff
