In all aspects of Vietnamese culture, perhaps, food is one of the most accessible and at the same time expresses the unique cultural features of our country.
Vietnamese cuisine is known to many foreigners for its variety, special and appealing. To be able to find out the specific features of the culinary culture of Vietnam, it might be a very difficult thing. Because of each region, locality, which have different characteristics of culinary culture. When visiting any place you should also join a food walking tour. It is the most convenient way for you to understand and enjoy the variety of cuisine!
The beauty of balance
Vietnamese people do not use much fat, nor use the rare materials such as abalone or rats stomach. Vietnamese cuisine conquers people by the frugality, moderation in taste and nutrition from the ingredients.
Vietnamese cuisine also shows its harmonious characteristics with a very good balance of sour – spicy – salty – sweet. The sour soup has a spicy chili, but also the sweetness of pineapple and sour tamarind or vinegar, the same combination, creating a uniform of the dish.
The art of combining ingredients in the dish
Vietnamese meals are not famous for rare ingredients, or expensive; we created the meal by simple ingredients, popular but rich. Combining a variety of protein, fiber and especially spices, Vietnamese dishes become harmonious and palatable.
Traveling around Vietnam and take a Vietnam food tour for more experience in Vietnamese culinary culture, you will see the harmony way that we make in our dishes.
Especially in spices, we have a variety of herbs such as onions, coriander, dill, marjoram or fermented products with batch, vinegar; or from other spices such as garlic, lemongrass, galangal, ginger to animal spices like fish sauce and some other type of sauces. It is the variety and flexible combination between the above spices has created a very moderate flavor, not too sweet, fat, spicy or salty Vietnamese cuisine.
The harmonious advantage of Vietnamese cuisine also comes from the traditional balance of yin and yang.
Specifically, a dish must contain both positive and negative states. The main ingredients are cold (negative) like duck cold (negative) must have hot ginger (positive) for a good taste. It is not a big problem in the taste of the dish but it is the way to show the harmony in Vietnamese dishes.
Not only the Hanoi traditional food, Hue, or Saigon, but also when you come to Vietnam wherever you are, you will feel the beauty of the food when you enjoy it!