Vietnamese culinary traditions have enough ancient roots and are one of the distinctive kitchens of Southeast Asia. Vietnamese cuisine with all its external similarity with Chinese, Thai or Japanese, is still quite independent, and upon closer examination – completely unusual. Unlike most neighboring countries, Vietnamese do not subjected to long-term heat treatment dishes, and also use relatively few fat. So food here "Easy" And despite all seemingly unusual, very healthy.
As elsewhere in Asia, the foundation of the kitchen is rice, noodles and spices. Rice dishes ("com") An incredible amount, and it is fed both in its pure form – just boiled and in the composition of complex dishes, to detect rice in which it is rather difficult – it is exposed to special heat treatment, soaked with various sauces or oils, mixed with other ingredients. Solid "Gao TE" Usually used as the main ingredient of many dishes and side dishes, sticky rice "Gao NEP" goes to cooking baking and various complex dishes, sticky green goes used for seasoning and side dishes, and from the famous fragrant rice "oteodo" prepare both exquisite delicacies and the most ordinary, casual dishes. It is worth trying rice dumplings, pellets and pancakes from rice flour, soy cottage cheese with greens, roasted rice with pieces of fish or chicken "com", noodles "Mi", as well as all sorts of combined dishes from rice and meat, fish, seafood, etc.
In huge numbers, vegetables are consumed, ranging from banal cucumbers (however, here they are often not at all similar to the usual european of varieties) and garlic, and ending with exotic vegetables growing only on this territory. Mint leaves, legumes, butt (sweet potatoes), maniacs, ginger, basil, lemon sorghum, and t. D. Original salty sprouts of legumes with onion, carrots and repipes (side dishes), young bamboo shoots (after processing, have a fairly specific smell), dried bamboo shoots soup "Kan Mang", Stuffed rice and chicken wax pumpkin, sharp carrot salads, traditional sophisticated pies "Bang Chang", bamboo soup "Kan Mang", Salad of young lotus shoots and nuts "Goy but Shen", Sloque "Hang Mu I" with various additives (meat, rice, fish), bean salads, beans pudding "Che Ho", Green Soup "FO" (used at any time of the day), soy sauce ("KSI Dau" in the north, "Sladen Louong" in the south) and t. D. At the same time, local cooks are managed to create fantastic dishes from vegetables, in which, for example, the batt looks like meat, and cucumber – like a fish. Since Buddhist traditions "Liu Khayana" implies strict vegetarian norms for truly believers corresponding to dishes "tea" can be considered a visiting card of Vietnamese cuisine.
The meat is traditionally considered here a festive dish, in the ordinary diet of the Vietnamese, it is practically no, but smoked and fried pork and pies with her, fried and stuffed with vegetables, various dishes from the line and even skin are widely popular (all this is most often seasoned "Fire" A mixture of pepper, salt and lemon juice). It is worth trying local pastes and cheeses – the legacy of French traditions, exotic and very expensive turtle soup, various types of noodles with minced meat or pieces of poultry meat "We are An", Baked in coconut milk in a pot of pork, pork with noodles, eggs and mushrooms "Nem", Meat in rice pellet and leaves "Ban Chang", Noodle soup with chicken "FO G", Stuffed chicken wings "Kan G", Roasted chicken "ha Ran" with spices, famous boiled beef with cinnamon and bamboo shoots "Bo Ho Ku", salad with chicken and vegetables "Goy Ga", spicy beef soup "Boon Bo" and T. D. And at the same time, here you can try various exotic dishes – Roasted meat of dogs and cats, frogs, hundreds of snakes, crocodiles, wood worms, bats, bird nest soup ("soup from the nest of the bird yen") and even monkeys brains.
But on the abundance of fish and seafood on the table, the Vietnamese may well compete with such cylindowns as the Japanese – crab meat and mushroom soup "Kua", Fish fillet "Cha C", Seafood soup "laaw", octopus in all types, all kinds of dried and salted fish (as opposed to other countries in Southeast Asia, the Vietnamese love and are able to procure products for the future, including in the form of a variety of marinades and conservation), fried krill sauce "Mom Tom" shrimp, famous (and very "odorous") Fish sauce "Mom", huge lobster with vegetables or fruit as a garnish and other, other, other. Often these dishes have a sufficiently strong smell, quite a sharp and unpleasant, but the centuries-old history of this people has proven that it is just a sign of a special way of preparation, but not a dubious quality of the product.
Traditionally it is believed that the Vietnamese bake the best French bread (baguette) in Southeast Asia, but no less than glory "Tyun" With a variety of fillers, fried soy pancakes with meat filling "Ban Ho I" or other ingredients ("Ban Kuon"), tiny rice dough patties "Ban Nhana", rice pasta cakes "Ban Gun", Sweet pea porridge pies "Ban Ran", Festive pies in the form of the moon and fish "Ban Noung" Or pork pies with pork "Ban Tete". Different candy fruits, sweets are widely used as dessert "Nhana Dau", as well as good quality ice cream "by whom" and yogurt "Yurt", Fruit desserts and salads-cocktails, as well as numerous local exotic fruits – Dragon tree fruits "TRAY TKAN LONG", Watermelons "Tay Kua", Yuyuba, Khaki, Longan, Mangoustin, Pomelo, Water Apple and many others, just not having names in Russian.
Vietnamese coffee ("Fine") It is considered very good in quality, it is usually served in small cups very tightly boiled and sweet, often – with the addition of milk. Extremely popular and green tea. Imported non-alcoholic beverages are widespread, but it is worth trying a local drink from carbonated mineral water with lemon and sugar – "Soda Chan". Alcoholic beverages are extremely diverse, but very peculiar to taste – infused on herbs, colors, roots, or even the insides of some reptiles or serpentine venka vodka, ginseng tincture, beer "Bia Hoy" ("Bia Hanoi"), as well as many first-class imported varieties.