Vietnamese cuisine

Vietnamese Cuisine


Vietnamese Cuisine
► Cuisine

translates to
am thuc
► Am: drink
► Thuc: food


Vietnamese Cuisine
► Rice

(com): staple food

 One of the major producers in the world
► Famous

for noodle dishes
► Meal relies mainly on rice and vegetables
rather than meat
► Fish sauce and or soy sauce used in most
dishes


Vietnamese Cuisine
► Separated

regions

into three

 All emphasize serving
fresh vegetables and or
fresh herbs along with
dipping sauce
 Common meats: pork,
beef, prawns, various
tropical fish, and
chicken


Northern Region
► Birthplace

of many famous dishes such as

pho
► Foods served warm or hot are preferred due
to cold weather
► Stir fry and simmer rather than deep fry
► Salty tasting foods


Northern Region
► Does

not use as many herbs and vegetables
as the central and southern parts

► Black pepper is used more often than chilies
► Use soy sauce more than fish sauce
► Strong Chinese influence


Central Region
► Known

for its sophisticated style of
cooking
 Link to the imperial kitchens of the
Nguyen Emperors in Hue

► Use

of many small side dishes

 The more dishes on the table the
wealthier the household
► Use

of fish sauce
► Most colorful and spicy


Southern Region
► Tropical

climate
► Cooking is simpler

► Combination of sweet and sour flavors


Southern Region
► Use

more chilies than the north
► Use fish sauce
► Many dishes adopted from the French
 Pastries
► Curries

influenced by India


Popular Dishes
►
►

Pho: beef noodle soup
Banh Mi Thit: Vietnamese sandwich
 French bread containing pate, Vietnamese mayonnaise, different
selections of Vietnamese cold meats, pickled diakon and carrots,
and cucumber slices
 Often garnished with coriander, black pepper, and jalapeno pepper

►

Spring rolls or Egg rolls
 Deep fried flour rolls filled with pork meat, Vietnamese yam, crab,

shrimp, and mushrooms

►

Goi: Vietnamese salad

Goi


Condiments
► Hoisin

sauce

sauce (uong den): Chinese dipping

 For spring rolls and BBQ pork
► Nuoc

cham “Dipping Sauce”

 Fish sauce, chili peppers, sugar, lime or lemon
juice or vinegar, and garlic
► Soy

sauce
► Fish sauce


Noodle Soups

► Wide

variety of noodle
soups
► Influences from all
regions
► Each with distinct and
special taste
► Common characteristic
is rich and tasty broth
► Clear broths are low
fat low calories


Vegetables
(su su)
► Cucumber (dua chuot)
► Eggplant (ca or ca tim)
► Daikon (cu cai trang)
► Water spinach (rau
muong)
► Chayote

► Bok

choy
► Carrots (ca rot)
► Cauliflower (hoa lo)
► Cabbage (cai)
► Bitter melon (muop

dang)

Bok Choy


Fruits
►
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►
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►
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Durian (sau rieng)
Jackfruit (mit)
Lychee (vai)
Longan (nhan)
Rambutan (chom chom)
Mango (xoai)
Mangosteen (mang cut)
Guava (oi)

►
►
►
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Star Fruit

Mangosteen

Soursop (mang cau xiem)
Custard Apple (binh bat)
Star Fruit (khe)
Watermelon (dua hau)
Sapodilla (hong xiem or xa
po che)
Pomelo (buoi)
Persimmon (hong)
Papaya (du du)

Sapodilla
Rambutan

Longans

Jack Fruit


Mangosteen
► Compare

to the
Japanese persimmon

or a small tomato
► Sweet/sour taste


Rambutan
► AKA:

Hairy Cherry
► Originated from
Malaysia
► Grows in bunches on
tall trees
► Turns red when ripe
► Rich source of Vit. C


Sapodilla
► Originates

from Central America
► Sweet molasses-like flavor when ripe


Longan

►
►
►
►
►

“”Long nhan” means dragon eye
Meat is translucent white
Juicy and sweet
Cooked in water to make the drink nuoc long nhan
Good source of potassium and low in calories


Herbs
► Added

to foods as they are served
► Provides distinctive flavors
► Adds color


Herbs
► Rau

que (basil)
► Cay xa (lemon grass)
► Ngo gai (saw leaf
herb)
► Ngo Om (rice paddy
herb)
► Rau ram (Vietnamese
coriander)

► Hung

que (Thai basil)
► Rau ngo (coriander)
► Rau bac ha (mint)
► Giap ca or diep ca
(Houttuynia cordata)
► Tia to (Perilla)

Basil

Coriander

Lemon
Grass

Mint


Typical Family Meal
► Individual

bowls of rice
► A roasted meat or fish dish
► A stir-fried vegetable dish
► Vietnamese-style soup
► Prepared fish sauce and or
soy sauce for dipping


Meal Time
► No

particular foods for breakfast, lunch, or dinner
► Soups are often consumed at every meal
► Traditional breakfast is large
 Soup with rice noodles topped with meat or
 Boiled egg with meat and pickled veggies on French
bread
 Strong coffee
► Lunch

and Dinner

 Rice, fish or meat, vegetable dish, and a broth with
vegetables or meat.


Food Habits in the US
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Eat more bread or instant noodles
More cereal at breakfast
More meat and poultry, less fish and shellfish
Fewer bananas and more oranges, fruit juices, and soft

drinks
Youth will increase dairy consumption
Intake of baked goods increases
Soda intake increases
Use of butter and margarine increases


My Pyramid Activity
► Design

a one-day menu with breakfast,
lunch, and dinner with all Vietnamese foods


My Pyramid Activity
► What

into?

food groups do the menu items fall