Vietnamese cuisine/ja: Difference between revisions

Besides indigenous Vietnamese influences, which are the major core of Vietnamese food, owing to historical contact with China and centuries of [[sinicization]], some Vietnamese dishes share similarities with Chinese cuisine. In culinary traditions, the Chinese introduced to Vietnam several dishes, including ''vằn thắn''/''hoành thánh'' ([[wonton]]), ''xá xíu'' (''[[char siu]]''), ''há cảo'' (''[[har gow]]''), ''hủ tiếu'' (''[[shahe fen]]''), ''mì'' (wheat noodles), ''bò bía'' (''[[popiah]]''), ''bánh quẩy'' (''[[youtiao]]''), [[mooncake]] and ''[[bánh pía]]'' (Suzhou-style mooncake), ''bánh tổ'' (''[[nian gao]]''), ''sủi dìn'' ([[Tangyuan (food)|''tang yuan'']]), ''[[bánh bò]]'', ''[[bánh bao]]'' (''[[baozi]]''), ''cơm chiên Dương Châu'' ([[Yangzhou fried rice]]), and ''mì xào'' ([[chow mein]]). The Vietnamese adopted these foods and added their own styles and flavors to the foods. Ethnic minorities in the mountainous region near the China–Vietnam border also adopted some foods from China. Ethnic [[Tay people|Tày]] and [[Nùng]] in Lạng Sơn province adopted ''thịt lợn quay'' (roasted pork) and ''khâu nhục'' (braised pork belly) from China. Some New World vegetables, such as chili peppers and corn (maize), also made their way to Vietnam from the [[Ming dynasty]].

The French introduced baguettes to Vietnam, which were combined with Vietnamese stuffing to become a popular fast food in Vietnam called ''[[bánh mì|bánh mì thịt]]'', known overseas as "Vietnamese baguettes". ''Bánh mì'' is just the bread, whereas ''thịt'' implies meat or stuffing. The French also introduced Vietnam to onions, potatoes, broccoli, tomatoes, cauliflower, lettuce, tarragon, carrot, artichoke, asparagus, and coffee.

The western-introduced ingredients often have a name derived from a similar native Vietnamese ingredient, then adding the word ''tây'' (meaning ''western''). Onions are called ''hành tây'' (literally "western shallots"), asparagus as ''măng tây'' (western bamboo shoots) and potatoes are called ''khoai tây'' (western yam) in Vietnamese, which reflects their origin before arriving in Vietnam. French-influenced dishes are numerous and not limited to: ''sa lát'' (salad), ''[[pâté]]'', ''[[patê sô]]'' (a Brittany pasty called "pâté chaud"), ''bánh sừng trâu/bánh sừng bò'' (croissant), ''bánh [[Flan (pie)|flan]]'', y''a ua'' (yogurt), ''rôti'' (rotisserie), ''bơ'' (butter), ''vịt nấu cam'' (duck à l'orange), ''ốp lết'' (omelette), ''ốp la'' (''œufs au plat''), ''phá xí'' (farcies), ''bít tết'' (beefsteak), ''sốt vang'' (cooking with wine), ''dăm bông'' (''jambon''), and ''xúc xích'' (''saucisse''). Owing to influences from French colonial rule, the French Indochinese countries of Laos, Vietnam, and Cambodia have several shared dishes and beverages, including baguettes and coffee. The French also introduced the use of dairy products in Vietnamese-French fusion dishes.

Vietnamese cuisine also has influences from Champa, Malaysia and Cambodia. The use of coconut milk and various central dishes such as ''bánh khọt'' were influenced by Cham cuisine. Spices including curries were also introduced to Vietnam by Malay and Indian traders. Though not common in the north, ''cà ri'' is a quite popular dish in central and southern Vietnam. The most common form is chicken curry, and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to Cambodia, curry in Vietnam is eaten either with bread, [[steamed rice]], or round rice noodles (rice vermicelli). ''Mắm bồ hóc'' or [[prahok]], adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of a Vietnamese rice noodle soup called ''bún nước lèo'' which originated with ethnic Khmers in Vietnam and is not found in Cambodia.

Owing to contact with previous communist countries from Eastern Europe, the Vietnamese adopted dishes such as stuffed cabbage soup, ''sa lát Nga'' ([[Olivier salad]]) and ''bia Tiệp'' (Czech beer).

== Regional cuisines ==

[[File:Chả cá Lã Vọng Hà Nội tháng 2 năm 2018 (1).jpg|thumb|right|[[Cha Ca La Vong|Chả cá Lã Vọng]], a specialty of [[Hanoi]]]]

[[File:Mì Quảng, Da Nang, Vietnam.jpg|thumb|right|[[Mì Quảng]], a specialty of [[Đà Nẵng]] and [[Quảng Nam province]]]]

[[File:Bun Mam Soc Trang - fish, prawns, pork - Vinh Long Market VND20000.jpg|thumb|right|[[Bún mắm]], a specialty of [[Sóc Trăng province]]]]

The mainstream culinary traditions in all three regions of [[Vietnam]] share some fundamental features:

* Freshness of food: Most meats are only briefly cooked<!-- cooking changes color and texture of meat  to preserve their original textures and colors-->. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.

* Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.

* Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.

* Broths or soup-based dishes are common in all three regions.

* Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.

In [[northern Vietnam]], a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions. [[Black pepper]] is used in place of [[Chili pepper|chilies]] as the most popular ingredient to produce spicy flavors. In general, northern Vietnamese cuisine is not bold in any particular taste—sweet, salty, spicy, bitter, or sour. Most northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients. The use of meats such as pork, beef, and chicken were relatively limited in the past. Freshwater fish, [[crustacean]]s, and [[mollusk]]s, such as [[Shrimp and prawn as food|prawns/shrimp]], [[Squid as food|squid]]s, [[Crab meat|crab]]s, [[clam]]s, and [[Mussel#As food|mussel]]s, are widely used. Many notable dishes of [[northern Vietnam]] are crab-centered (e.g., ''bún riêu''). Being the cradle of Vietnamese civilization, northern Vietnam produces many signature dishes of Vietnam, such as ''[[bún riêu]]'' and ''[[bánh cuốn]]'', which were carried to central and southern Vietnam through Vietnamese migration. Other famous Vietnamese dishes that originated from the north, particularly from [[Hanoi]] include "[[Bun cha|''bún chả'']]" (rice noodle with grilled marinated pork), ''phở gà'' (chicken soup with rice noodles), [[Cha Ca La Vong|''chả cá Lã Vọng'']] (rice noodle with grilled fish).

The abundance of spices produced by [[Central Vietnam]]'s mountainous terrain makes this region's cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam, where foods are mostly not spicy. Once the capital of the last dynasty of Vietnam, [[Huế]]'s culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. The region's cuisine is also notable for its sophisticated meals consisting of many complex dishes served in small portions. Chili peppers and shrimp sauces are among the frequently used ingredients. Some Vietnamese signature dishes produced in [[central Vietnam]] are ''[[bún bò Huế]]'' and [[Bánh xèo|''bánh khoái'']].

The warm weather and fertile soil of [[southern Vietnam]] create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, [[shallot]]s, and fresh herbs. Sugar is added to food more than in the other regions. The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine. Vast shorelines make seafood a natural staple for people in this region. Some signature seafood dishes from southern Vietnam include ''[[bánh khọt]]'' and ''[[bún mắm]]''.

The [[Mekong Delta]] cuisine relies heavily on fresh products which is abundant in the new land with heavy use of palm sugar, fermented fishes, seafoods and wild herbs and flowers. The history of the region being a newly settled area reflects on its cuisine, with ''Ẩm thực khẩn hoang'' or Settlers cuisine means dishes are prepared fresh from wild and newly-caught ingredients. The cuisine is also influenced by Khmer, Cham and Chinese settlers.

== Beverages ==

[[File:Vietnamese coffee brewing with metal filter.jpg|left|thumb|''Cà phê phin'' (brewed filtered coffee)]]

[[File:Vietnamese wine-01 (1).jpg|left|thumb|[[Vietnamese wine]]]]

[[File:Vodka cá sấu (cropped).jpg|left|thumb|Vietnamese vodka]]

! scope="col" style="width:120px;" |Name

!Description

| [[Jasmine tea]]

|A local tea beverage of Vietnam

| ''[[Bia hơi]]''

|A Vietnamese specialty draft beer produced locally in small batches

| ''[[Cà phê sữa đá]]''

|Strong dark roast iced coffee, served with [[sweetened condensed milk]] at the bottom of the cup to be stirred in, is very popular among the Vietnamese.

| ''[[Cà phê trứng]]''

|This beverage translated as Vietnamese egg coffee. This coffee uses egg yolk, whipping cream, condensed milk, and, of course, espresso. Some may use vanilla extract or sugar as a sugar substitute.

| [[Sugarcane juice|''Nước mía'']]

|[[Sugar cane]] juice extracted from squeezing sugar cane plant (sometimes with kumquats to add a hint of citrus flavour), served with ice.

|[[Asiatic pennywort|Pennywort]] juice made from blending fresh pennywort leaves with water and sugar until dissolved is a near-transparent green color and served over ice.

| ''Sữa đậu nành ''

|A soybean drink served either hot or cold, sweetened or unsweetened. This beverage is very popular in all Asian countries. In Vietnam, however, the difference between other Asian countries' soy milk and Vietnam's soy milk is the use of pandan leaves. While the use of pandan leaves is very popular with this drink, other countries use a different source of sweetness.

| ''[[Rượu đế]]''

|A distilled liquor made of rice

|A kind of iced tea popular for its cheap price, it has a faint lime-yellow color and usually does not have much taste.

|Lemon iced tea

|Sweet and sour salty lime drink

| Soda'' xí muội''

|Sweet and salty plum soda

|Egg soda

|Vietnamese fruit smoothie with green bean, red bean, avocado, pineapple, strawberry, jackfruit, apple custard, durian, sapota, or mango with sweet condensed milk and crushed ice

|Made of [[kudzu]] and [[pomelo]] flower extract