Archive for July, 2013

3 Varieties of Vietnamese Food and Secrets That You Don’t Want to Miss

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Vietnamese food is known throughout the world for utilizing a diverse range of herbs and sauces. Conventional Vietnamese cooking is widely accepted because it makes use of fresh ingredients suitable for the healthy eating approach. The mainstream culinary traditions in Vietnam share some elemental features that include: the freshness of the food and the ingredients used; the presence of herbs and vegetables; the broths and soup-based dishes and; the traditional presentation.
Isn’t Vietnamese food the same as Chinese or Thai? All those oriental food tastes the same anyway, right? This statement is far from the truth. In fact after you review this Vietnamese food guide, you will discover three varieties of Vietnamese food and secrets that you don’t want to miss…
There are many varieties or types of Vietnamese food. Vietnamese food is so flexible and adaptable that you can be as creative as you want to be. In this article, we will review three specific varieties of food that are special to Vietnamese: soup, stir-fried dishes, and Kho (brined dishes). What makes Vietnamese soups or stir-fried dishes different from Chinese or Thai food? The difference is in the flavor and seasonings. One of the special seasonings that is commonly used by Vietnamese is fish sauce.
Soup is the first variety of Vietnamese food. There are many types of Vietnamese soups. Soup is an essential dish in an average Vietnamese meal. One of the most well known noodle soups is Pho. Pho can be a standalone meal while other soups such as tofu egg dropped are served with rice.
Along with soup, another variety of Vietnamese food that is frequently served during meals is stir-fry. There are stir-fried vegetables, meat, seafood, noodles, etc. To an average Vietnamese like myself, a meal is not complete without stir-fried vegetables such as spinach, cabbage, or cauliflower.
The third and not as well known type is Kho. Kho is a Vietnamese word for brine. Brine is saturated water containing large amounts of salt. Vietnamese country folks frequently serve brine dishes made with fish, meat, and/or vegetables. The meat is soaked and marinated for several hours in fish sauce, salt, and other seasonings. Although these dishes are very salty, the marinade enhances the natural sweetness of meats, seafood, and vegetables. In the Vietnamese cookbook, “A Vietnamese Kitchen: Family Treasured Recipes”, the author shares why brined food is so important to Vietnamese families and culture especially farmers.