Find The Typical Elements Of Vietnamese Cuisine

In the eyes of many people, Vietnamese cuisine is actually very simple and rustic. However, simplicity and simplicity does not mean that Vietnamese people do not care about the form, but the beauty of Vietnamese food is always guaranteed thanks to the following characteristic factors: Food, Entertainment, Sightseeing , Enjoy Either way, it is a fact that Vietnamese dishes on screen are extremely attractive, under the lens of local people or foreign newspapers and media. Not far, besides the appearances on the New York Times (bread) or SBS TV stations of Korea, the Australian media and recently, there are two photos of Vietnamese cuisine. up the collection of National Geographic. The concept of aesthetics in cuisine Vietnamese people are a people who love aesthetics and this is also reflected in their thinking of arrangement, selection of colors, and adornment for dishes

. Dr. Nguyen Thi Dieu Thao also said in the book Vietnamese and international cuisine that Vietnamese people "eat" with all five senses. That means first of all, the eyes must be harmonious, attractive, and hear the sound full of satisfaction when stir-frying, chewing and swallowing with the right choice and processing, the nose must smell the scent, the right hand can feel good emotions from the dish, crunchy or chewy, soft or hard and finally taste The Vietnamese people are generous and simple, but in fact, the subtlety is partly absorbed into the thinking, expressed through action in a spontaneous, seemingly The balance in ingredients There are many times, I often see mom, aunt and sisters, every time I cook rice, I need to add a little onion.



Many people often explain that "remove pepper for sweet, leave onions for fragrant". However, in addition to the taste, there are also aesthetic intentions .anh, cilantro and some other herbs have high applicability in Vietnamese cuisine. Everyone who has bought vegetables at the market knows that no matter how many vegetables they buy, the sellers will follow the habit of promoting a few fresh green onions and some cilantro leaves. There are dishes that do not need onions and cilantro to make flavor, but people often put a pinch of cilantro and onions on top, especially when the dishes lack green color, such as fried rice, soups such as In this regard, it is clear that Vietnamese people have an aesthetic sense in cuisine, not only eat well, people also want to attract attention from the appearance of the dish. The green color of onions and cilantro in this situation acts as a color balance, making the overall dish look harmonious, not too dark, not too bright or hot. eating, can not help but mention the color in Central cuisine The Central people have a passion for color, which is reflected in the architecture, the art of making ceramics, art works to cuisine.



purple, yellow, green, green. To quote from Hoang Phu Ngoc Tuong, a native of Hue, this color system is "very brilliant, yet very pleasant". The Hue people or the Central people often have dishes with harmonious colors such as banh cuon wrapped in five-color glossy paper, five-color porridge, Phap Lam cake is almost lost ... Even the popular rice dish is also very popular. Arranging so that there are many harmonious colors. The art of arranging the art of arranging food in every country has its own characteristics, and so is Vietnam.



But the unique point of the art of arranging food is that it not only applies to parties, formal restaurants, but also on the sidewalk restaurants, sellers also have a way to arrange food, albeit somewhat. However, this "spontaneity" does not give people a feeling of negligence, but more than that, it is free, natural and intimate, easy to feel. Examples are the Southern broken rice dishes or the northern vermicelli. Two dishes are very popular, but even in a roadside restaurant, the plate of broken rice always follows one principle: the rice is in the center, neatly arranged, around the point of dotted tomatoes, sliced cucumbers. little pickles. Meat, skin, or spring rolls to cover the rice or the side, add an omelette to the top and finally sprinkle a little green onions. A dish has a lot of ingredients, but these ingredients are not added arbitrarily but have a set mindset. Bun thang is also a dish with many ingredients, and this dish is also almost always presented.



Presented as a rule: the ingredients are arranged in a circle in a bowl, the center of which is the green color of vegetables, onions with a few pieces of red pepper. This is similar to many dishes such as pho, vermicelli, seemingly arbitrary at first glance, but carefully, the seller instinctively arranges so beautiful, looks attractive without feeling "embarrassed". . This is the sense of arrangement that has imprinted on the minds of Vietnamese people. When choosing the form of decoration, not everyone or every household pays attention, but most Vietnamese people always have instinct to choose bowls. plate is suitable for the food I will eat. In the kitchen cabinets of Vietnamese families, there is almost never only one type of bowl, one l.

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