Vietnamese cuisine/ja: Difference between revisions

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=== Rice dishes ===

[[File:Cơm Tấm, Da Nang, Vietnam.jpg|thumb|''[[Cơm tấm]]'']]

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!Description

|''[[Yangzhou fried rice|Cơm chiên Dương Châu]]''

|A Chinese fried rice dish, named after the [[Yangzhou]] region in China, it is a well-known dish in Vietnam.

|''[[Cơm gà rau thơm]]'' (chicken and rice with mint)

|This dish is rice cooked in chicken stock and topped with fried then shredded chicken, with mint and other herbs. The rice has a unique texture and taste that the fried mint garnish enhances. It is served with a special herb sauce on the side.

|''[[Cơm hến]]''

|Rice with clams – a popular, inexpensive dish in the city of [[Huế]] and its vicinity

|''[[Cơm chiên cá mặn]]''

| Fried rice with salty fermented fish and chopped snow pea and chicken

|''[[Cá/thịt kho]]''

| A traditional family dish of fish or pork braised in a clay pot and served with sweet and sour soup (''canh chua'')

| ''[[Gà xào gừng]]''

| Chicken sauteed with ginger and fish sauce

| ''[[Bò lúc lắc]]''

| Cubed beef sauteed with cucumber, tomatoes, onion, pepper, and soy sauce

| ''[[Cơm lam]]''

| Rice (often glutinous rice) cooked in a bamboo tube either boiled or steamed

| ''[[Cơm tấm]]''

|In general, grilled pork (either ribs or shredded) is mixed with ''bì'' (thinly shredded pork mixed with cooked and thinly shredded pork skin and fried ground rice) over ''com tam'' ("broken rice") and is served with [[sweet and sour]] fish sauce. Other types of meat, prepared in various ways, may be served with the broken rice. [[Barbecue]]d beef, pork, or chicken are common choices and are served with the broken rice. The rice and meat are accompanied by various greens and pickled vegetables, along with a prawn paste cake (''chả tôm''), steamed egg (''trứng hấp'') and grilled prawns.

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=== Sticky rice dishes ===

[[File:Nguyen lieu banh chung.jpg|thumb|''[[Bánh chưng]]'']]

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| ''[[Bánh chưng]]''

|[[Sticky rice]] wrapped in banana leaves and stuffed with [[mung bean]] paste, lean pork and black pepper, it is traditionally eaten during the Lunar New Year(''[[Tết]]''). ''Bánh chưng'' is popular in the North, while the similar ''[[bánh tét]]'' is more popular in the South. ''Bánh tét'' has the same content, except it is cylindrical in shape, and lean pork is substituted with fatty pork.

| ''[[Xôi]]''

|Sticky rice with [[coconut]] milk, cooked the same way as one cooks rice, or steamed for a firmer texture and more flavorful taste, in a number of varieties

|A popular Vietnamese street food. Savory sticky rice accompanied with lots of mix-ins, typically [[Chinese sausage|''lạp xưởng'']], dried shrimp, ''[[chả lụa]]'', [[Meat floss|pork floss]], [[Shiitake|shittake mushrooms]], and topped with soy sauce.

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=== Bánh ===

{{Main|Bánh}}

{{see also|Bánh lá}}

The Vietnamese name for pastries is ''bánh''. Many of the pastries are wrapped in various leaves (bamboo, banana, ''dong'', ''gai'') and boiled or steamed. One of the historic dishes, dating to the mythical founding of the Vietnamese state is ''[[bánh chưng]]''. As it is a savory dish and thus not a true pastry, ''bánh chưng'' and the accompanying ''bánh dày'' are laden with heaven and earth symbolism. These dishes are associated with offerings around the Vietnamese New Year (''Tết''). Additionally, as a legacy of French colonial rule and influence, [[Yule log (cake)|bûche de Noël]] is a popular dessert served during the Christmas season.

[[File:Bánh Bèo, Da Nang, Vietnam.jpg|thumb|''[[Bánh bèo]]'']]

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| ''[[Bánh bao]]''

|A steamed bun [[dumpling]] that can be stuffed with onion, [[Edible mushroom|mushrooms]], or vegetables, ''bánh bao'' is an adaptation from the Chinese ''[[baozi]]'' to fit Vietnamese taste. Vegetarian ''banh bao'' is popular in Buddhist temples. Typical stuffings include slices of [[marinate]]d barbecued pork from Chinese cooking, tiny boiled [[quail]] eggs, and pork.

|''[[Bánh bèo]]''

|A central Vietnamese dish, it consists of tiny, round, rice flour pancakes, each served in a similarly shaped dish. They are topped with [[mincing|minced]] shrimp and other ingredients, such as [[chive]]s, fried [[shallot]]s, and pork rinds, eaten with [[nước chấm]].

| ''[[Bánh bột chiên]]'' (fried rice flour dish)

|A Chinese-influenced pastry, it exists in many versions all over Asia; the Vietnamese version features a special tangy soy sauce on the side, rice flour cubes with fried eggs (either duck or chicken), and some vegetables. This is a popular after-school snack for young students in southern Vietnam.

| ''[[Bánh bột lọc]]''

|A [[Huế]] food, it consists of tiny rice dumplings made in a clear rice-flour [[Batter (cooking)|batter]], often in a small, flattish, tube shape, stuffed with shrimp and ground pork. It is wrapped and cooked inside a banana leaf, served often as Vietnamese ''[[hors d'œuvres]]'' at more casual [[buffet]]-type parties.

|''[[Bánh xèo]]''

|A flat pan-fried dish made of rice flour with [[turmeric]], shrimp with shells on, slivers of fatty pork, sliced onions, and sometimes [[button mushroom]]s, fried in oil, usually [[coconut]] oil, which is the most popular oil used in Vietnam. It is eaten with lettuce and various local herbs and dipped in ''[[nước chấm]]'' or sweet fermented [[peanut butter]] sauce. [[Rice paper]]s are sometimes used as wrappers to contain ''banh xeo'' and the accompanying vegetables.

|''[[Bánh nậm]]''

|A [[Huế]] food, it is a flat steamed rice dumpling made of rice flour, shallots, shrimp, and seasoned with pepper. It is wrapped and cooked in banana leaves and served with fish sauce.

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=== Wraps and rolls ===

{{Main|Món cuốn}}

[[File:Vietnamese salad roll.jpg|thumb|''Gỏi cuốn'' (rice paper roll or summer roll)]]

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|''[[Bánh cuốn]]''

|Rice flour rolls stuffed with ground pork, prawns, and [[Cloud ear fungus|wood ear]] mushroom, they are eaten in a variety of ways with many side dishes, including ''[[chả]]'' (sausage).

| ''[[Bì cuốn]]''

|Rice paper rolls with the ''bì'' mixture of thinly shredded pork and thinly shredded pork skin tossed with powdered [[toasted]] rice, among other ingredients, along with [[salad]]; it is similar to [[summer roll]]s.

| ''[[Bò bía]]'' (Vietnamese-style ''[[popiah]]'')

|Stir-fried [[jicama]] and carrots are mixed with Chinese [[sausage]] and shredded scrambled eggs, all wrapped in a rice paper roll, dipped into a spicy peanut sauce (with freshly roasted and ground peanuts). It is of Chinese ([[Fujian cuisine|Hokkien]]/[[Chiuchow cuisine|Chaozhou]]) origin, having been brought over by the immigrants. In Saigon (particularly in [[Chợ Lớn, Ho Chi Minh City|''Chợ Lớn'']]), it is common to see old Teochew men or women selling'' bò bía'' at their roadside stands. The name ''bò bía'' phonetically resembles its original name ''[[popiah]]'' in the [[Chaozhou language|Teochew language]].

|''[[Chả giò]]'' or ''[[nem rán]]'' (northern)

|A kind of [[spring roll]] (sometimes referred to as [[egg roll]]), it is deep-fried flour rolls filled with pork, [[Yam (vegetable)|yam]], crab, shrimp, rice vermicelli, mushrooms ("wood ear") and other ingredients. The spring roll goes by many names – as many people actually use (falsely) the word "spring roll" while referring to the fresh transparent rice paper rolls (discussed below as "summer rolls"), where the rice paper is dipped into water to soften, and then rolled up with various ingredients. Traditionally, these rolls are made with a rice-paper wrapper, but in recent years, Vietnamese chefs outside of Vietnam have changed the recipe to use a wheat-flour wrapper.

| ''[[Gỏi cuốn]]''

|Also known as Vietnamese fresh rolls, [[salad roll]]s, or [[summer roll]]s, they are rice-paper rolls that often include shrimp, herbs, pork, rice vermicelli, and other ingredients wrapped up and dipped in ''[[nước chấm]]'' or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as the many different kinds of spring rolls have different ingredients in them.

''[[Bánh tráng]]'' can be understood as either of the following:

* [[Rice paper|''Bánh tráng cuốn'']]

: Thin rice flour sheet dried into what is commonly called "rice paper", used in making [[spring roll]] (''[[chả giò]]''), and [[summer rolls]] (''[[gỏi cuốn]]'') by applying some water to soften the texture

* ''[[Bánh tráng nướng]]'' (in the south), or ''bánh đa'' in the north

: These are large, round, flat rice [[Cracker (food)|crackers]], which, when heated, enlarge into round, easily shattered pieces. They can be eaten separately, although they are most commonly added into the [[vermicelli]] noodle dishes like ''[[cao lầu]]'' and ''[[Mì Quảng|mì quảng]]''. Many types of ''[[bánh tráng]]'' exist, including the clear [[sesame]] seed ones, prawn-like cracker with dried spring onions, and sweet milk.

== Exotic dishes ==

[[File:Ruou thuoc 1.jpg|thumb|Snake is one of Vietnamese varieties of ''[[rượu thuốc]]''. The bottle on the left is a cobra wine (''rượu rắn'').]]

[[File:Vietnamese dog meat.jpg|thumb|''Thịt chó'' (boiled dog meat)]]

[[File:Blood pudding 2.JPG|thumb|''Tiết canh'' (blood pudding with cubed meat and herbs) is curing.]]

A common and inexpensive breakfast dish that can be found in any wet market, [[Balut (food)|balut]] (''hột vịt lộn'') is a fertilized duck egg with a nearly developed [[embryo]] inside, which is boiled and eaten in the shell. It is typically served with fresh herbs: [[Persicaria odorata|''rau răm'']], salt, and black pepper; [[lime juice]] is another popular additive, when available. A more unusual version of balut dish—fetus quail (''trứng cút lộn'') is a snack favored by many Vietnamese students. [[Paddy crab]] and paddy snail are the main ingredients in ''bún riêu ốc''—a popular noodle dish—and in some everyday soup dishes (''canh'') and braised food (''món bung''). Family meals with [[silkworm]]s (''nhộng''), banana flowers (''hoa chuối''), sparrows, doves, fermented fish and shrimp (''mắm cá'', ''mắm tôm'', ''mắm tép'') are not rare sights. Seasonal favorites include [[ragworm]]s (''rươi''), which are made into many dishes such as fried ''rươi'' omelet (''[[chả rươi]]''), fermented ''rươi'' sauce (''mắm rươi)'', steamed ''rươi (rươi hấp)'', stir-fried ''rươi'' with radish or bamboo shoot ''(''[[rươi xào củ niễng]] [[măng tươi]] hay [[củ cải]]'').'' Three-striped crab ''[[:vi:Ba khía|(''ba khía)'']]'' is popular in several southern provinces, including [[Cà Mau province|Cà Mau]], [[Sóc Trăng province|Sóc Trăng]] and [[Bạc Liêu province|Bạc Liêu]]; it is eaten fermented, stir-fried or steamed''.''

Northern Vietnamese cuisine is also notable for its wide range of meat choices. Exotic meats such as [[Dog meat consumption in Vietnam|dog meat]], [[cat meat]], [[rat meat]], [[snake meat]],[[Trionychidae|soft-shell turtle]], deer, and domestic goat are sold in street-side restaurants and generally paired with alcoholic beverages. A taboo in many Western countries and in southern Vietnam, consumption of dog meat and cat meat is common throughout the northern part of the country and is believed to raise the libido in men. Television chef [[Andrew Zimmern]] visited northern Vietnam in the 12th episode of his popular show ''[[Bizarre Foods with Andrew Zimmern]]''.[[Cobra]] beating heart and dried bones, silkworms, and [[bull penis]] are some of the dishes he sampled. He also tried [[porcupine]].

Paddy [[mouse]] meat—barbecued, braised, stir- or deep-fried—is a delicacy dish that can be found in Southern Vietnamese rural areas or even high-end city restaurants.

[[Crocodile#Crocodile products|Crocodile]]s were eaten by Vietnamese while they were taboo and off limits for Chinese.

[[Shark fin soup|Shark fins]] are imported in massive amounts by Vietnam.

[[Anthony Bourdain]], the host chef of [[Travel Channel]]'s ''[[Anthony Bourdain: No Reservations]]'', wrote in April 2005: "...everything is used—and nothing wasted in Vietnam." Animal parts that are often disposed of in many Western countries are used fully in Vietnamese cooking. Organs, including lungs, livers, hearts, intestines and bladders of pigs, cattle, and chickens are sold at even higher prices than their meat. Chicken [[Testicles as food|testicles]] and undeveloped eggs are stir-fried with vegetables and served as an everyday dish.

Many of the traditional northern Lunar New Year dishes such as ''{{ill|thịt đông|vi}}'', ''[[giò thủ]]'', and ''canh măng móng giò'' involve the use of pig heads, tongues, throats and feet. Pig and beef tails, as well as chicken heads, necks and feet, are Vietnamese favorite beer dishes. ''Bóng bì'', used as an ingredient in ''canh bóng''—a kind of soup, is pig skin baked until popped. Steamed pig brains can be found almost everywhere. Also in the northern part of Vietnam, different kinds of animal blood can be made into a dish called ''[[tiết canh]]'' by whisking the blood with fish sauce and cold water in a shallow dish along with finely chopped, cooked duck innards (such as gizzards), sprinkled with crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. It is then cooled until the blood coagulates into a soft, jelly-like mixture and served raw.