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Vietnam is an agricultural country belongs to a tropical monsoon tropics. Also Vietnamese territory is divided into three distinct regions, North, Central and South. The main characteristics of geography, culture, ethnicity, climate regulations specific characteristics of each cuisine - region. Each domain has a characteristic sharp taste. That contribute to Vietnamese cuisine rich and diverse. This is a dining culture uses a lot of vegetables (boiled, fried, pickled, raw); many countries especially sour soup, while the number of dishes of animal nutrition often less. The most common meat used is pork, beef, chicken, geese, duck, shrimp, fish, crabs, snails, mussels, clams, oysters, etc. These dishes from the less common meats such as dog meat, goat meat, turtle, snake meat, turtle meat ... often not the main source of meat, sometimes considered special and is only used in a certain festival occasions to drink wine together. The Vietnamese also have a number of Buddhist vegetarian dishes made from plants, no food from animal sources. However, in the community, very few vegetarian, only the monks in the temple / monastery or serious illness forced dieting.
Vietnamese cuisine also features the middle of mixing ingredients is not too spicy, too sweet or too fatty. Additional material (spices) to Vietnamese cooking is very rich, including many aromatic herbs such as basil, shiso, marjoram, onion, dill, smell etc ship; vegetable spices such as chilli , pepper, lemongrass, shallots, garlic, ginger, lemon fruit or leaves; fermented condiments such as addiction, shrimp sauce, wine, vinegar or bitter candy bar, coconut etc. The spices typical of the tropical Southeast Asian nation above used a life in harmony with each other and often upon the principle of "yin and yang coordinate development", as likely to cause stomach cold food must have accompanying spicy hot. Hydrophobic dishes together can not be combined in a dish or not eat at the same time because there is no good, or have the potential to cause adverse health folk also come up with a lot of experience handed down through generations. When enjoying the food, the mixed nature of a synthetic material above becomes clearer: people rarely separate foods to eat, enjoy each dish, a meal usually Synchronization dishes from the beginning to the end of the meal. Another special feature of Vietnamese cuisine that other countries, especially in Western countries do not have is the "sauce". Fish sauce is used most often in Vietnamese cuisine. There are also all kinds of sauce, like black (soy). Shared sauce bowl on a tray of rice, from ancient times until now do taste much thicker, more dishes taste and shows the close-knit community of Vietnamese. 
A more or less distinguished features Vietnamese cuisine with a number of other countries: Vietnam focused on eating delicious food but sometimes do not set goals is a leading food supplements. Thus in the system of Vietnamese cuisine at very sophisticated dishes, function as well as food security of China, also not in favor of furnished aesthetic of Japanese cuisine, which tend to spice blend subtly delicious dishes, or use the material elastic, brittle and enjoy very interesting though not actually add fat (eg cement dishes, chicken wings feet, viscera of animals etc.). In fact many people have noticed, a sentiment, Vietnamese culinary featured good road in the match with other culinary cultures of the world: Chinese food friendly foods, delicious Vietnamese dishes mouth, Japanese food look like eyes. However, this feature is increasingly fading blur and become less identity during integration.
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