Volume - V Issue - V Season 3 Volume - V Issue - V Season 3 | Page 51
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FOOD IS NOT RATIONAL, FOOD IS CULTURE , HABIT, CRAVING AND IDENTITY
– JONATHAN SAFRAN FOER
Food
VIETNAMESE FOOD
PHO
What list of Vietnamese cuisine would be complete without pho? It’s
almost impossible to walk a block in Vietnam’s major cities without
bumping into a crowd of hungry patrons slurping noodles at a makeshift
pho stand.
This simple staple consisting of a salty broth, fresh rice noodles, a
sprinkling of herbs and chicken or beef, features predominately in the
local diet -- and understandably so. It’s cheap, tasty, and widely available
at all hours.
By -DANG CHA LINH
Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of
Vietnam, and features a combination of five fundamental tastes in
the overall meal. Each Vietnamese dish has a distinctive flavor
which reflects one or more of these elements. Common
ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh
herbs, and fruits and vegetables. Vietnamese recipes use
lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon
cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional
Vietnamese cooking is greatly admired for its fresh ingredients,
minimal use of dairy and oil, and reliance on herbs and
vegetables. With the balance between fresh herbs and meats and
a selective use of spices to reach a fine taste, Vietnamese food is
considered one of the healthiest cuisines worldwide.
By - DAO LIZA
Spring rolls
Vietnam’s bite-sized crunchy spring rolls might not enjoy the same
popularity as their healthier fresh equivalent, but they deserve a special
mention. The crispy shell with a soft veggie and meat filling dunked in a
tangy sauce gets the gastronomic juices flowing before a main course. In
the north these parcels go by the name nem ran while southerners call
them cha gio.
By - HOANG KIM CHI
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