Vietnamese cuisine/ja: Difference between revisions

''[[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.