Teacher's Note: Our first topic for this blog will be food from around the world. Our first posting comes from Ki, one of our students, who will tell everyone about Vietnamese food.
Vietnamese cuisine is a style of cooking derived from Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a deverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for freshness of the ingredients and for the healthy eating style.
The most common meats used in Vietnamese cuisine are fish, chicken, pork, beef, and various kind of seafood. The Vietnamese also have a strong vegeterian tradition influenced by Buddhist and Chinese values.
Popular dishes:
Noodle dishes:
Name: Banh hoi.
Description: An extremely thin noodle that is woven into intricate bundles. Often topped with spring onion and a complementary meat dish such as roasted pork.
Name: Mi Quang.
Description: A popular and extremely complicated noodle dish, originating from Quang Nam (province). Mi Quang varies in its preparation but features sharply contrasting flavors and textures in a shallow bowl of broth, noodles, herbs, vegetables, and roasted rice chips.
Sticky rice dishes:
Name: Banh chung.
Description: Sticky rice wrapped in banana leaves and stuffed with mung bean paste, lean pork and black pepper, traditionally eaten during the Lunar New Year. Banh chung is popular in the North, while its cousin version banh tet is more popular in the South. Banh tet has the same content , except cylindrical in shape and lean pork is substituted with fatty pork.
Name: Xoi
Description: Sticky rice with coconut milk, cooked the same way as one cooks rice, or steamed for a firmer texture and more flavorful taste. It comes in a great number of varieties. There are different types of Xoi:
This sticky rice is called "Xoi Gac". It made with the aril and seeds of Gac fruit.
This sticky rice is called "Xoi La Cam". It made with the magenta plant.
And this sticky rice is called "Xoi Ngu Sac" - 5 colored purple from the leaf extract of the magenta plants, green from pandan leaf, red from Gac fruit, yellow from mung beans, and the white color of natural glutinous rice.
Dumplings and pancakes:
Name: Banh beo.
Desscription: A central Vietnamese dish consisting of tiny round rice flour pancakes, each served in a similarly shaped dish. They are topped with minced shrimp and other ingredients such as chives, fried shallots and pork rinds.
Name: Banh xeo.
Description: A type of crepe made out of rice flour with tumeric, shrimps with shells on, slivers of fatty pork, sliced onions, and sometimes button mushrooms, fried in one or two teaspoons of oil, which is the most popular oil used in Vietnam. It is eaten with lettuce and various local herbs and dipped in sweet fermented peanut butter sauce. Rice papers are sometimes used as wrappers to contain banh xeo and the accompanying vegetables.
Desserts:
Name: Che.
Description: A sweet desert beverage or pudding usually made from beans and sticky rice. Many varieties of che are available, each with different fruits, beans ( for example mung beans or kidney beans), and other ingredients. Che can be served cold or hot.
Name: Kem Flan.
Description: Caramel custard with a layer of soft caramel on top, as opposed to creme brulee, which is custard with a hard caramel top. The dish is eaten throughout the world.
Vietnamese cuisine is very well known in the world. Vietnamese are very happy and glad to invite foreigners and share their delicious foods.
Vietnamese cuisine is a style of cooking derived from Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a deverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for freshness of the ingredients and for the healthy eating style.
The most common meats used in Vietnamese cuisine are fish, chicken, pork, beef, and various kind of seafood. The Vietnamese also have a strong vegeterian tradition influenced by Buddhist and Chinese values.
Popular dishes:
Noodle dishes:
Name: Banh hoi.
Description: An extremely thin noodle that is woven into intricate bundles. Often topped with spring onion and a complementary meat dish such as roasted pork.
Name: Mi Quang.
Sticky rice dishes:
Name: Banh chung.
Description: Sticky rice wrapped in banana leaves and stuffed with mung bean paste, lean pork and black pepper, traditionally eaten during the Lunar New Year. Banh chung is popular in the North, while its cousin version banh tet is more popular in the South. Banh tet has the same content , except cylindrical in shape and lean pork is substituted with fatty pork.
Name: Xoi
Description: Sticky rice with coconut milk, cooked the same way as one cooks rice, or steamed for a firmer texture and more flavorful taste. It comes in a great number of varieties. There are different types of Xoi:
This sticky rice is called "Xoi Gac". It made with the aril and seeds of Gac fruit.
Dumplings and pancakes:
Name: Banh beo.
Name: Banh xeo.
Description: A type of crepe made out of rice flour with tumeric, shrimps with shells on, slivers of fatty pork, sliced onions, and sometimes button mushrooms, fried in one or two teaspoons of oil, which is the most popular oil used in Vietnam. It is eaten with lettuce and various local herbs and dipped in sweet fermented peanut butter sauce. Rice papers are sometimes used as wrappers to contain banh xeo and the accompanying vegetables.
Desserts:
Name: Che.
Name: Kem Flan.
Vietnamese cuisine is very well known in the world. Vietnamese are very happy and glad to invite foreigners and share their delicious foods.
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