Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, brown sugar, long coriander, Saigon cinnamon, bird's eye chili, soy sauce, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, bánh tráng rice paper wrappers and rice flour.
- ⭐ Core Definition: Vietnamese cuisine
- Vietnamese cuisine in the context of Spring roll
- Vietnamese cuisine in the context of Fish sauce
- Vietnamese cuisine in the context of Pork belly
- Vietnamese cuisine in the context of Pork bellies
- Vietnamese cuisine in the context of Chili powder
- Vietnamese cuisine in the context of Minnesotan cuisine
Vietnamese cuisine in the context of Spring roll
Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese, Thai and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables and ground beef or pork.
View the full Wikipedia page for Spring rollVietnamese cuisine in the context of Fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content.
View the full Wikipedia page for Fish sauceVietnamese cuisine in the context of Pork belly
Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in cuisines including American, British, Swedish, Danish, Norwegian, Polish, Hispanic, Filipino, Chinese, Korean, Vietnamese, and Thai.
View the full Wikipedia page for Pork bellyVietnamese cuisine in the context of Pork bellies
Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in cuisines including American, British, Swedish, Danish, Norwegian, Ukrainian, Polish, Hispanic, Filipino, Chinese, Korean, Vietnamese, and Thai.
View the full Wikipedia page for Pork belliesVietnamese cuisine in the context of Chili powder
Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently.
Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Sri Lankan, Bangladeshi, Mexican, Portuguese, Vietnamese and Thai.
View the full Wikipedia page for Chili powderVietnamese cuisine in the context of Minnesotan cuisine
The cuisine of Minnesota refers to the food traditions, cooking techniques, dishes, and ingredients found throughout the state of Minnesota. It is a unique type of Midwestern cuisine, made distinct by its heavy Nordic influence.
Typical Minnesota cuisine is based on Norwegian, and Swedish, with influence from German, Czech, Cornish, Italian, and Polish cuisine and minor Native American influences (mainly seen through the usage of wild rice). Since the 1960s, The Twin Cities' food scene has been influenced by the cuisines of the various immigrant and refugee groups who have settled in Minnesota; immigrant cuisines popular in Minnesota include Somali, Hmong, Mexican, Indian, Vietnamese, Korean, Ethiopian, Burmese, Laotian, and Liberian cuisine. Minnesotan cuisine also has regional variations: Fusion cuisine and New Nordic Cuisine in the Twin Cities, which is home to the inventions of the jucy lucy and the bundt cake, Italian inspired dishes are eaten and Cornish pasties in the Iron Range, more German akin dishes on the Western prairies, and lake fish on the North Shore.
View the full Wikipedia page for Minnesotan cuisine