Vietnamese cooking’s various and are well-known for its exceptional flavor. It is distinctive than Chinese, Japanese, or even Korean. Although the French effect in Vietnamese cooking could be found in the great quantity of crisp baguettes, cheeses and even pates, which could be easily bought at street vendors.
Vietnam inherited the love of the French for coffee. Vietnamese coffee commonly has strong-tasting aroma and also a bit taste of mocha, served in a tiny cup or tiny bowl, added with condensed milk.
Generally, the favorite type of Vietnamese cooking amongst the natives is: fish, chicken, pork, together with cooked vegetables completed with rice or noodles.
In addition, in Vietnam people consume the young bamboo shoots – a very functional and delicious product, although not pleasant in scent. As a matter of fact, the Vietnamese think about the characteristic of their cooking is “revolting smell with excellent taste.”
There are various regions of Vietnam with their own unique version of national cooking: North, Central and Southern. Each one of them has their own unique recipes of Vietnamese cooking & cooking traditions. Here are some example recipes of their magnificent food.
Pho Ha – soup with chicken, 4 portions
- Pho Ha Soup3
Ingredients:
4 small chicken fillets,
300 g wide rice noodles,
1 red onion,
1 lime
1 small chili pepper,
4 pen green onions,
Salt and pepper sufficiently
For the broth:
1 kg of beef brain bones
1 large carrot,
1 large onion,
3cm fresh ginger root,
2 teaspoon of sea salt
1 tbsp. l. fish sauce
2 star badian,
10 clove buds,
1 tsp. pepper peas
1 stick cinnamon
pinch of saffron,
2 tbsp. l. oil.
Preparation:
Fry in vegetable oil for bone broth, ginger, onion and carrot, peeled and sliced large pieces, until golden brown, 7 min. Put in a saucepan, cover with 8 cups water, bring to a boil, add salt, remove the foam, and reduce heat to a minimum. Add spices, cook for 3 hours. Chicken fillet greased, season and bake in preheated 170 C oven until done, 10 min. Rice noodles cook according to instructions on the package, tilt drain and rinse. Chile to cut rings, red onions – thin feathers, green onions – long pieces. Ready strain the broth, add the fish sauce, bring to a boil again. Chicken fillets cut into strips. Put a dish noodles, red onion and strips of fillet, pour the boiling broth, garnish with lime, chili and green onions.
Kom rank of tea – rice with vegetables, 4-6 servings
Ingredients:
1.5 cups of Vietnamese rice,
1 large onion,
1 large carrot,
1 sweet pepper,
1 small zucchini,
a handful of green peas,
handful of frozen corn,
handful of dried black mushrooms,
4 Art. l. vegetable oil
sea salt to taste
half of the cinnamon sticks,
1 tsp. pepper peas
5.6 cardamom pods.
Preparation:
Soak mushrooms in warm water for 30 minutes. Tilt the drain and remove the tough stem, cut the rest. Onion and carrot peel and cut the straws. Zucchini and peeled peppers cut into small cubes. In a pan heat oil, fry the vegetables over medium heat, stirring, until golden brown, 10 minutes. For a couple of minutes until cooked Pour peas, corn and crushed in a mortar with cinnamon and pepper, cardamom seeds. Cook the rice until it is ready for a couple. Mix the rice with fish sauce and vegetables, serve immediately.
Salad with shrimp Vietnamese style
Ingredients:
vegetable oil – 2 tbsp. l.
cashew nuts-1 / 2 cup
Chinese Cabbage – 1 small loaf (about 300g)
carrots – 1 pc.
shallots – 1 pc.
Cherry tomatoes – 7-8 pc.
Shrimp (large) – 12 pcs.
green coriander, mint, basil – to taste
Ginger (fresh) – a piece of 1 cm
Refueling:
rice (or white wine) vinegar – 100 ml
cane sugar – 1 tbsp
chili (powder) – 1 / 2 tsp
Preparation:
Heat the vegetable oil in a frying pan, add cashew nuts, fry over medium heat, stirring constantly, until nuts become golden brown. To get nuts skimmer and lay out on paper towel to a stack of extra fat. Chinese cabbage, wash, dry out and sliced (only thin delicate leaves). Carrot clean, wash and cut into sticks. Peel and chop the onion half rings. Wash cherry tomatoes, remove the stalk and cut into quarters. Put vegetables in a bowl and mix well.
Prepare filling. In a skillet pour the vinegar, add sugar and chili powder, all bring to a boil, stirring constantly to dissolve the sugar. Remove from heat and allow to cool to room temperature. Add salt to taste.
Shrimp Boil, cool and clean (remove the colon). Green wash, dry out and finely chop. Ginger Peel and grate. Cashew coarse chop with a knife. In the salad, add nuts, shrimp, herbs and ginger, pour over dressing. Shake the lettuce, let stand for 10 minutes in the refrigerator.