Vietnamese cuisine/ja: Difference between revisions
Created page with "===ことわざ=== 「食べる」を意味する''ăn''という言葉は、非常に多くのことわざに含まれ、幅広い意味的拡張を持つ。 * {{lang|vi|Ăn trông nồi, ngồi trông hướng}}（「食事中に飯鍋の様子を見て、座る場所/方向を見る」）＝失礼がないように注意せよ。 * {{lang|vi|Ăn theo thuở, ở theo thì}}（「季節に応じて食べ、季節に応じて生きる」）＝自分の..." |
Created page with "多くのベトナムの慣用句は、「セックス＝食べる」という関連性を反映している。 * {{lang|vi|Ông ăn chả, bà ăn nem}}（「彼が肉団子を食べ、彼女が揚げ春巻きを食べる」）＝夫も妻も浮気をしている。 * {{lang|vi|Chán cơm thèm phở}}（「米に飽きて、麺スープを渇望する」）＝男が妻に飽きて、別の女を見つける。 * {..." Tags: Mobile edit Mobile web edit |
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* {{lang|vi|Học ăn, học nói, học gói, học mở}}（「食べ方、話し方、包み方、開け方を学ぶ」）＝すべては学ぶ必要があり、最も単純なこと、例えば礼儀正しい「食べ方」から始める。 | * {{lang|vi|Học ăn, học nói, học gói, học mở}}（「食べ方、話し方、包み方、開け方を学ぶ」）＝すべては学ぶ必要があり、最も単純なこと、例えば礼儀正しい「食べ方」から始める。 | ||
多くのベトナムの[[:en:idiom|慣用句]]は、「セックス＝食べる」という関連性を反映している。 | |||
* {{lang|vi|Ông ăn [[chả/ja|chả]], bà ăn [[nem rán/ja|nem]]}}（「彼が肉団子を食べ、彼女が揚げ春巻きを食べる」）＝夫も妻も浮気をしている。 | |||
* {{lang|vi|Ông ăn [[chả]], bà ăn [[nem rán|nem]]}} | * {{lang|vi|Chán cơm thèm [[phở/ja|phở]]}}（「米に飽きて、麺スープを渇望する」）＝男が妻に飽きて、別の女を見つける。 | ||
* {{lang|vi|Chán cơm thèm [[phở]]}} | * {{lang|vi|Ăn [[bánh/ja|bánh]] trả tiền}}（「お菓子を食べるなら、お金を払う」）＝売春婦とセックスする前に支払う。（要するに、''bánh''は売春婦の隠喩である。） | ||
* {{lang|vi|Ăn [[bánh]] trả tiền}} | * {{lang|vi|Ăn vụng không biết chùi mép}}（「こっそり食べて口元を拭かない」）＝不倫をして痕跡を残す。 | ||
* {{lang|vi|Ăn vụng không biết chùi mép}} | |||
<div lang="en" dir="ltr" class="mw-content-ltr"> | <div lang="en" dir="ltr" class="mw-content-ltr"> | ||
Revision as of 20:16, 4 July 2025
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ベトナム料理は、ベトナムを起源とする食べ物と飲み物の総称である。食事は、甘味、塩味、苦味、酸味、辛味という5つの基本的な味（ngũ vị）の組み合わせを特徴とする。それぞれの料理の際立った個性は、五行思想に基づいた1つ以上の要素（栄養素や色など）を反映している。ベトナム料理のレシピでは、レモングラス、ショウガ、ミント、ベトナムミント、ロングコリアンダー、サイゴンシナモン、鳥の目唐辛子、ライム、タイバジルの葉などの食材が使われる。
伝統的なベトナム料理は、新鮮な食材を使い、乳製品や油の使用が少なく、興味深い食感があり、ハーブや野菜を多用することが特徴とされてきた。また、砂糖の含有量が少なく、多くの料理が小麦ではなく米をベースに、米麺、ライスペーパー、米粉で作られているため、ほとんどの場合、自然にグルテンフリーである。
歴史的影響
ベトナム料理は、その歴史の中で様々な文化から影響を受けてきた:
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ベトナム料理は、固有のベトナムの影響が主要な核となっているが、中国との歴史的な接触と数世紀にわたるシナ化により、一部のベトナム料理は中華料理と類似点を共有している。料理の伝統において、中国はベトナムにいくつかの料理をもたらした。これには、vằn thắn/hoành thánh（ワンタン）、xá xíu（チャーシュー）、há cảo（ハーガオ）、hủ tiếu（沙河粉）、mì（小麦麺）、bò bía（ポピア）、bánh quẩy（油条）、月餅とバインピア（蘇州風月餅）、bánh tổ（年糕）、sủi dìn（湯圓）、バインボー、バインバオ（包子）、cơm chiên Dương Châu（揚州チャーハン）、そしてmì xào（チャオメン）が含まれる。ベトナム人はこれらの食べ物を取り入れ、独自のスタイルと風味を加えた。中国とベトナムの国境に近い山岳地帯の少数民族も、中国から一部の食べ物を取り入れた。ランソン省のタイ族やヌン族は、中国からthịt lợn quay（ローストポーク）やkhâu nhục（豚バラ肉の煮込み）を取り入れた。唐辛子やトウモロコシ（メイズ）のような新世界の野菜も、明王朝の時代にベトナムに伝わった。
フランスはバゲットをベトナムにもたらし、それがベトナム風の具材と組み合わさって、海外では「ベトナムバゲット」として知られるバインミーティットという人気のファストフードになった。Bánh mìは単にパンを指し、thịtは肉や具材を意味する。フランスはまた、ベトナムにタマネギ、ジャガイモ、ブロッコリー、トマト、カリフラワー、レタス、タラゴン、ニンジン、アーティチョーク、アスパラガス、そしてコーヒーをもたらした。
西洋からもたらされた食材には、しばしばベトナム語の名称に、類似のベトナム固有の食材の名称にtây（「西洋の」を意味する）という単語を付け加えたものがある。タマネギはベトナム語でhành tây（文字通り「西洋のエシャロット」）、アスパラガスはmăng tây（西洋のタケノコ）、ジャガイモはkhoai tây（西洋のヤムイモ）と呼ばれ、これはベトナムに到着する前のその起源を反映している。フランスの影響を受けた料理は数多く、これらに限られない。sa lát（サラダ）、パテ、パテショー（ブルターニュ地方のパイ、"パテショー"と呼ばれる）、bánh sừng trâu/bánh sừng bò（クロワッサン）、bánh フラン、ya ua（ヨーグルト）、rôti（ロティサリー）、bơ（バター）、vịt nấu cam（鴨のオレンジソース煮）、ốp lết（オムレツ）、ốp la（œufs au plat）、phá xí（ファルシー）、bít tết（ビーフステーキ）、sốt vang（ワイン煮）、dăm bông（ジャンボン）、そしてxúc xích（ソーシース）。フランス植民地支配の影響により、ラオス、ベトナム、カンボジアのフランス領インドシナ諸国は、バゲットやコーヒーを含むいくつかの共通の料理と飲み物を持っている。フランスはまた、ベトナムとフランスのフュージョン料理における乳製品の使用も導入した。
ベトナム料理は、チャム、マレーシア、カンボジアからの影響も受けている。ココナッツミルクの使用や、bánh khọtのような様々な中部料理はチャム料理の影響を受けた。カレーを含むスパイスも、マレー人やインド人商人によってベトナムにもたらされた。北部では一般的ではないが、cà riはベトナム中部と南部でかなり人気のある料理だ。最も一般的なのはチキンカレーで、それほどではないが、ヤギカレーもある。チキンカレーは、結婚式、葬儀、卒業式、愛する人の年忌法要など、多くの社交的な集まりで欠かせない料理だ。カンボジアと同様に、ベトナムのカレーはパン、蒸しご飯、または丸い米麺（ビーフン）と一緒に食べられる。ベトナム南部でクメール民族から取り入れられたmắm bồ hócまたはプラホックは、ベトナムの米麺スープbún nước lèoの主要な材料として使用されている。これはベトナムのクメール民族に由来し、カンボジアには見られない。
東ヨーロッパの以前の共産主義国との接触により、ベトナム人はキャベツの詰め物スープ、sa lát Nga（オリヴィエサラダ）、bia Tiệp（チェコビール）などの料理を取り入れた。
地域料理
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ベトナムの3つの主要な地域の主流の料理の伝統は、いくつかの基本的な特徴を共有している。
- 食材の新鮮さ：ほとんどの肉は短時間しか調理されない（肉の色や食感を保つため）。野菜は生で食べられ、調理される場合も茹でるか短時間炒めるだけである。
- ハーブと野菜の存在：ハーブと野菜は多くのベトナム料理に不可欠であり、しばしば豊富に使われる。
- 多様性と食感の調和：カリカリと柔らかい、水っぽいものと歯ごたえのあるもの、繊細なものと粗いもの。
- スープやスープベースの料理は、3つの地域すべてで一般的である。
- 盛り付け：ベトナム料理に添えられる調味料は通常カラフルで、目を楽しませるように盛り付けられる。
ベトナムの料理の伝統はいくつかの主要な特徴を共有しつつも、地域によって異なる。
ベトナム北部は気候が寒冷なため、スパイスの生産と入手が限られる。そのため、この地域の料理は他の地域よりも辛くないことが多い。唐辛子の代わりに黒胡椒が最も人気のある辛味付けの材料として使われる。一般的に、北部のベトナム料理は、甘味、塩味、辛味、苦味、酸味といった特定の味を強く打ち出すことはない。ほとんどの北部のベトナム料理は、様々な調味料を繊細に組み合わせることで生まれる、軽くてバランスの取れた風味を特徴としている。豚肉、牛肉、鶏肉などの使用は過去には比較的限られていた。エビ、イカ、カニ、アサリ、ムール貝などの淡水魚、甲殻類、軟体動物が広く使われる。ベトナム北部の多くの有名な料理は、カニが中心である（例：ブンジウ）。ベトナム文明発祥の地である北部ベトナムは、ブンジウやバインクオンなど、ベトナムを代表する多くの料理を生み出し、ベトナム人の移住を通じて中部や南部ベトナムに伝えられた。ハノイ発祥のその他の有名なベトナム料理には、ブンチャー（焼いた豚肉と米麺）、phở gà（鶏肉と米麺のスープ）、チャー・カー・ラーヴォン（焼き魚と米麺）などがある。
ベトナム中部の山岳地帯で豊富に生産されるスパイスは、この地域の料理を辛いものとして際立たせ、他の2つの地域（料理はほとんど辛くない）とは一線を画している。ベトナム最後の王朝の首都であったフエの料理の伝統は、古代ベトナム王宮料理の影響を反映して、非常に装飾的で色彩豊かな料理を特徴としている。この地域の料理は、少量ずつ提供される多くの複雑な料理からなる洗練された食事でも知られている。唐辛子とエビ醤が頻繁に使われる材料の代表例である。ベトナム中部で生まれたベトナムを代表する料理には、ブンボー・フエやバインコアイがある。
ベトナム南部の温暖な気候と肥沃な土壌は、様々な果物、野菜、家畜を育てるのに理想的な条件を生み出している。その結果、南部ベトナムの料理は、ニンニク、エシャロット、新鮮なハーブがふんだんに使われ、しばしば活気があり風味豊かだ。他の地域よりも砂糖が多く加えられる。南部ベトナムの甘味に対する好みは、南部ベトナム料理におけるココナッツミルクの広範な使用にも見られる。広大な海岸線は、この地域の人々にとって魚介類を自然な主食としている。南部ベトナムの代表的な魚介料理には、バインコットやブンマムがある。
メコンデルタの料理は、新しい土地に豊富にある新鮮な産物に大きく依存しており、パームシュガー、発酵魚、魚介類、野生のハーブや花が多用される。この地域が新しく開拓された土地であるという歴史は、その料理にも反映されており、Ẩm thực khẩn hoang（入植者料理）とは、野生の採れたての食材や新しく捕れた食材から新鮮に調理された料理を意味する。この料理は、クメール人、チャム人、中国人入植者の影響も受けている。
北部および中央高地の料理は、thắng cố（モン族の馬肉シチュー）、乾燥肉、コムラム、ルオウカンなどの品目とともに、部族の伝統の影響を受けている。
ベトナム哲学との関連
ベトナム料理は、その特徴のバランスで知られる五行の考え方を常に含んでいる。
- 多くのベトナム料理には、**5つの基本的な味覚**（ngũ vị）が含まれている。これらは、辛味（金）、酸味（木）、苦味（火）、塩味（水）、甘味（土）で、それぞれ**5つの臓器**（ngũ tạng）である胆嚢、小腸、大腸、胃、膀胱に対応している。
- ベトナム料理には、5種類の栄養素（ngũ chất）も含まれている。これらは、炭水化物、水または液体、ミネラル要素、タンパク質、脂肪である。
- ベトナムの料理人は、料理に5つの色（ngũ sắc）を取り入れようとする。白（金）、緑（木）、黄（土）、赤（火）、黒（水）だ。
- ベトナムの料理は、5つの感覚（năm giác quan）を通じて美食家を魅了する。料理の盛り付けは目を引き、パリッとした食材からは音が聞こえ、5つのスパイスは舌で感じられ、主にハーブ由来の芳香は鼻を刺激し、そして一部の食事、特にフィンガーフードは触覚で感じられる。
五行対応表
ベトナム料理は、アジアの五行思想とマハーブータの影響を受けている。
| 対応 | 要素 | ||||
|---|---|---|---|---|---|
| 木 | 火 | 土 | 金 | 水 | |
| スパイス (ngũ vị) | 酸味 | 苦味 | 甘味 | 辛味 | 塩味 |
| 臓器 (ngũ tạng) | 胆嚢 | 小腸 | 胃 | 大腸 | 膀胱 |
| 色 (ngũ sắc) | 緑 | 赤 | 黄 | 白 | 黒 |
| 感覚 (ngũ giác) | 視覚 | 味覚 | 触覚 | 嗅覚 | 聴覚 |
| 栄養素 (ngũ chất) | 炭水化物 | 脂肪 | タンパク質 | ミネラル | 水 |
陰陽の調和
陰陽（Vietnamese: Âm dương）の原則は、身体に有益な均衡をもたらす方法で食事を構成する際に適用される。対照的な食感や風味も重要であるが、この原則は主に食材の「熱性」と「冷性」に関係している。特定の料理は、食べ物と環境の温度と辛さの対比を提供するために、それぞれの季節に供される。以下に例を挙げる。
- 「冷性」とされるアヒル肉は、暑い夏に「温性」の生姜ヌクマムと共に供される。逆に、「温性」の鶏肉や「熱性」の豚肉は冬に食される。
- 「冷性」から「寒性」の魚介類は、「温性」の生姜との組み合わせに適している。
- 辛い食べ物（「熱性」）は、一般的に「冷性」とされる酸味とバランスが取られる。
- バロット（trứng vịt lộn）、「ひっくり返った卵」を意味する「冷性」の食品は、「熱性」のベトナムミント（rau răm）と組み合わせなければならない。
ライフスタイルと食
ベトナム料理は、調理から供され方まで、ベトナム人のライフスタイルを反映している。長期間にわたる戦争や政治紛争、文化の変化を経て、ベトナム国民の大部分は貧困の中で暮らしてきた。そのため、ベトナム料理の食材は非常に安価であることが多いが、それにもかかわらず、それらが組み合わされて陰陽のバランスが作り出される調理法によって、料理は見た目はシンプルだが風味豊かである。
経済状況により、食材を最大限に活用して費用を節約することがベトナム料理の伝統となっている。数十年前、そして今日でも農村部では、牛は筋肉の肉から腸まであらゆる部位が使われ、何も無駄にされない。家畜（牛、豚）の質の良い部位は炒め物、スープ、その他の料理に使われ、二級品は血のソーセージやスープに使われる。ネギのような野菜も同様で、葉の部分は細かく刻んで料理の風味付けに使われ、シャキシャキとした茎や根は植え直される。
Nước mắm（魚醤）は、ベトナム料理で最も一般的に使われる象徴的な調味料である。発酵させた生の魚から作られ、ほとんどのベトナム料理に添えられる。ベトナム料理は最高品質の食材で知られているのではなく、むしろ非常に安価でシンプルな残り物を創造的に混ぜ合わせ、大胆な風味の料理を生み出すことで知られている。伝統的な南部ベトナムの食事には、通常、cơm trắng（白米）、cá kho tộ（ナマズの土鍋煮）、canh chua cá lóc（酸味のあるスープと雷魚）、そして調味料として魚醤が添えられなければ完成しない。料理は見た目よりも、長い一日の仕事の後、家族全員が集まるような家庭料理として供される。魚を同じ土鍋で調理し、そのまま食卓に出すことは、古くからの伝統であることが証明されている。
東南アジアの小国であるにもかかわらず、ベトナムの各地域の料理は、その土地の人々の地理的および生活環境を反映した独特の特性を持っている。伝統的な南部ベトナムの食事は、肥沃なメコンデルタでしか手に入らない、雷魚のような新鮮な食材や、マンゴスチン、マンゴー、ドラゴンフルーツなどの幅広い熱帯の果物で構成されている。南部風の食事は、野菜、魚、熱帯の果物を主成分とする非常に「グリーン」なものである。
ベトナム中部は、最も強く大胆な風味の料理が作られる地域である。この地域は年間を通して厳しい気象条件が続くため、そこでは北と南のベトナムの人々ほど多くの緑豊かな食材が手に入らない。その代わりに、ベトナム中部沿岸地域は塩と魚醤の産業で知られており、これら2つの調味料が彼らの日々の食生活の中心となっている。
ベトナム北部の料理は中国の影響が強く、その象徴的な料理はフォーである。南部ベトナムの食事では米が主食であるのに対し、北部は麺を好む。ベトナムの3つの主要地域の気候とライフスタイルの劇的な違いにより、料理は多様である。北部ベトナム料理は、ベトナム中部および南部の料理と比較して、風味が最も控えめで辛くない。
典型的なベトナムの家庭料理
ベトナム人の日常の食事は、レストランや屋台で供されるベトナム料理とはかなり異なる。一般的なベトナム家庭の典型的な食事には、以下が含まれる:
- Cơm trắng: 炊いた白米
- Món mặnまたはご飯と一緒に食べる主菜: 魚介類、肉、豆腐（焼く、茹でる、蒸す、煮る、野菜と炒めるなど）
- Rau: 炒め物、茹で物、または生の新鮮な青野菜
- Canh（野菜と肉または魚介類が入った澄んだスープ）またはその他の種類のスープ
- ヌックチャム: メインディッシュに応じたつけダレや調味料。純粋な魚醤、生姜魚醤、タマリンド魚醤、醤油、muối tiêu chanh（塩と胡椒とライムジュース）、またはmuối ớt（塩と唐辛子）など。
- 塩漬けナス、白菜の漬物、パパイヤの漬物、ニンニクの漬物、もやしの漬物などの小皿料理
- Tráng miệngまたはデザート: 新鮮な果物、飲み物、またはチェーなどの菓子。
個々の茶碗に入ったご飯を除いて、すべての料理は共有され、テーブルの中央に置かれる。また、若い人々が年長者に先に食事をするよう頼む/待つことや、ご飯の鍋のすぐそばに座る女性が他の人にご飯を盛ることが習慣である。人々は「お食事をどうぞ」と言うのと同様に、年長者から若い人々へと順番に、他の人々に食事を楽しむよう「招く」べきである。彼らはまた、思いやりの行動として、お互いのために料理を取り分ける。
ごちそう
ごちそう（Vietnamese: cỗ、tiệc）は、家族や村にとって重要な行事であり、通常、各テーブルに最大12人が着席する。ごちそうは結婚式、葬儀、祭り、長寿を祝う儀式のために用意される。ごちそうでは、普段の食事は出されず、炊いた米は依然として使われる。
ベトナムのごちそうは2つのコースからなる。メインコース（món mặn—塩味の料理）とデザート（món ngọt—甘味の料理）である。個々の茶碗に入ったご飯を除いて、すべての料理は皆で楽しむ。メインコースのすべての料理は、一品ずつではなく同時に供される。メインコースの主要な料理はテーブルの中央に置かれ、通常は大きなスープ鍋や鍋物である。
基本的なごちそう（cỗ một tầng）は10品から構成される。5つの鉢物（năm bát）：bóng（乾燥させて揚げた豚皮）、miến（春雨）、măng（筍）、mọc（肉団子）、chimまたはgà tần（鳥肉または鶏肉の煮込み料理）、そして5つの皿物（năm đĩa）：giò（ベトナムソーセージ）、chả、gàまたはvịt luộc（茹で鶏または茹で鴨）、ノム（ベトナムサラダ）、xào（炒め物）である。この種のごちそうは伝統的であり、北部ベトナムでのみ催される。他のバリエーションは中部および南部ベトナムに見られる。
テトのごちそうに不可欠な4品は、chả giò （揚げ春巻き）、nem（北部ベトナムでは、nemはnem cuonまたはnem ranと呼ばれる春巻きを指す。南部ベトナムでは、nemは主にネムチュア、発酵豚肉のロールを指す）、ninh（煮込み料理）、mọc（麺入りスープ）である。この時期、先祖供養のごちそうには、もち米、茹で鶏、ベトナムの米ワイン、その他先祖が好んだ食べ物が含まれる。客はごちそうを去る前に贈り物が渡される。
宮廷料理
阮朝時代には、国王に仕えるために全国から最高の料理人50名がThượng Thiện（トゥオンティエン）庁に選抜された。食事は1日3食で、朝食は12品、昼食と夕食は66品（主菜50品、菓子16品を含む）であった。不可欠な料理は燕の巣のスープ（tổ yến）であった。その他の料理には、フカヒレ（vi cá）、アワビ（bào ngư）、鹿の腱（gân nai）、熊の手（tay gấu）、サイの皮（da tê giác）などが含まれた。水はHàm Longの井戸、Báo Quốcパゴダ、Cam Lồの井戸（Thúy Vân山の麓近く）、またはHương川の源泉から汲み上げなければならなかった。米はAn Cựuの王室水田で栽培されたde種であった。米を炊くためのPhước Tíchの土鍋は、一度だけ使用された後に廃棄された。調理された料理には、料理人とThượng Thiện庁のメンバー以外は誰も接触することを許されなかった。料理はまず宦官に供され、次に国王の妃たちに供された後、国王に献上された。国王は快適な音楽の流れる空間で一人で食事（ngự thiện）を楽しんだ。
文化的重要性
塩は、生者の世界と死者の世界を結びつけるものとして使われている。バインフーテーは、結婚式で新しい夫婦に完璧さと調和を思い出させるために使われる。食べ物は、特別な機会（旧正月など）に、死者への供物として先祖の祭壇に供されることが多い。料理と食事は、ベトナム文化において極めて重要な役割を担っている。
ことわざ
「食べる」を意味するănという言葉は、非常に多くのことわざに含まれ、幅広い意味的拡張を持つ。
- Ăn trông nồi, ngồi trông hướng（「食事中に飯鍋の様子を見て、座る場所/方向を見る」）＝失礼がないように注意せよ。
- Ăn theo thuở, ở theo thì（「季節に応じて食べ、季節に応じて生きる」）＝自分の分と社会状況に応じて生きる。
- Cha ăn mặn, con khát nước（「父親が塩辛いものを食べると、子供が喉が渇く」）＝悪い行いは後で子孫に悪運/結果をもたらす。
- Nhai kĩ no lâu, cày sâu tốt lúa（「よく噛むと満腹感が長く続き、深く耕すと米がよく育つ」）＝性急な行動よりも慎重な実行の方が良い結果をもたらす。
- Học ăn, học nói, học gói, học mở（「食べ方、話し方、包み方、開け方を学ぶ」）＝すべては学ぶ必要があり、最も単純なこと、例えば礼儀正しい「食べ方」から始める。
多くのベトナムの慣用句は、「セックス＝食べる」という関連性を反映している。
- Ông ăn chả, bà ăn nem（「彼が肉団子を食べ、彼女が揚げ春巻きを食べる」）＝夫も妻も浮気をしている。
- Chán cơm thèm phở（「米に飽きて、麺スープを渇望する」）＝男が妻に飽きて、別の女を見つける。
- Ăn bánh trả tiền（「お菓子を食べるなら、お金を払う」）＝売春婦とセックスする前に支払う。（要するに、bánhは売春婦の隠喩である。）
- Ăn vụng không biết chùi mép（「こっそり食べて口元を拭かない」）＝不倫をして痕跡を残す。
International popularity
Outside of Vietnam, Vietnamese cuisine is widely available in countries with strong Vietnamese immigrant communities, such as Australia, the United States, Canada, and France. Vietnamese cuisine is also popular in Japan, Korea, the Czech Republic, Slovakia, Germany, United Kingdom, Poland, Philippines and Russia, and in areas with dense Asian populations.
Television shows featuring Vietnamese food have increased in popularity. Luke Nguyen from Australia currently features a television show, Luke Nguyen's Vietnam, dedicated on showcasing and instructing how to cook Vietnamese dishes.
On The Great Food Truck Race, a Vietnamese sandwich truck called Nom Nom Truck received the most money in the first five episodes.
You don't have to go looking for great food in Vietnam. Great food finds you. It's everywhere. In restaurants, cafes, little storefronts, in the streets; carried in makeshift portable kitchens on yokes borne by women vendors. Your cyclo-driver will invite you to his home; your guide will want to bring you to his favorite place. Strangers will rush up and offer you a taste of something they're proud of and think you should know about. It's a country filled with proud cooks—and passionate eaters.
Gordon Ramsay visited Vietnam in his reality show Gordon's Great Escape – S02E02 (2011) and fell in love with the taste of the culinary here. Especially the dish called Hủ tiếu Mì by Mrs. Dì Hai, prepped and served on a small boat in Cái Răng floating market, Cần Thơ. He even praised it as "The greatest dish I have ever eaten" when he brought it up as one of the dishes for the elimination challenge for the top 5 finalists of American MasterChef season 4 episode 21.
In 2024, CNN included phở in its list of the "20 Best Soups in the World," highlighting its rich broth and aromatic spices.
Cooking techniques
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Some common Vietnamese culinary terms include:
- Rán, chiên – fried dishes
- Chiên nước mắm – fried then tossed with fish sauce
- Chiên bột – battered then deep-fried
- Rang – dry-fried dishes with little to no oil
- Áp chảo – pan-fried then sautéed
- Xào – stir fry, sautéing
- Xào tỏi – stir fry with garlic, very common way of cooking vegetables
- Xào sả ớt – sautéed with lemongrass and chili pepper
- Xào lăn – pan searing or stir frying quickly to cook raw meat
- Xáo măng – braised or sautéed with bamboo shoots
- Nhồi thịt – stuffed with minced meat before cooking
- Sốt chua ngọt – fried with sweet and sour sauce
- Kho – stew, braised dishes
- Kho khô – literally dried stew (until the sauce thickens)
- Kho tiêu/kho gừng/kho riềng – stewed with peppercorns/ginger/galangal
- Nấu – means cooking, usually in a pot
- Nấu nước dừa – cooked with coconut water
- Hầm/ninh – slow-cook with spices or other ingredients
- Canh – broth-like soup to be served over rice
- Rim – simmering
- Luộc – boiling with water, usually fresh vegetables and meat
- Chần/trụng – blanche
- Hấp – steamed dishes
- Hấp sả – steamed with lemongrass
- Hấp Hồng Kông or hấp xì dầu – "Hong Kong-style" steamed dish (i.e.: with scallion, ginger and soy sauce)
- Om – clay pot cooking of northern style
- Om sữa – cooked in clay pot with milk
- Om chuối đậu – cooked with young banana and tofu
- Gỏi – salad dishes, usually with meat, fish
- Gói lá – wrap raw ingredients by a leaf (often banana) to form shape and enhance fragrance
- Nộm – salads, usually meatless
- Nướng – grilled dishes
- Nướng xiên – skewered dishes
- Nướng ống tre – cooked in bamboo tubes over fire
- Nướng mọi/nướng trui/thui – char-grilled over open fire
- Nướng đất sét/lá chuối – cooked in a clay mould or banana leaves wrap, or recently, kitchen foil, hence the method has evolved into nướng giấy bạc
- Nướng muối ớt – marinated with salt and chili pepper before being grilled
- Nướng tỏi – marinated with garlic then grilled
- Nướng mỡ hành – grilled then topped with melted lard, peanuts, and chopped green onions
- Bằm/băm – sauteed mix of chopped ingredients
- Cháo – congee dishes
- Súp – soup dishes (not canh or clear broth soup)
- Rô ti – roasting then simmering meat, usually with strong spices
- Tráng – spreading ingredient into a thin layer on a steamed/hot surface
- Cà ri – curry or curry-like dishes
- Quay – roasted dishes
- Lẩu – hot pot dishes
- Nhúng dấm – cooked in a vinegar-based hot pot, some variations include vinegar and coconut water-based hot pot
- Cuốn – any dish featuring rice paper wraps with bún and fresh herbs
- Bóp thấu/tái chanh – raw meat or seafood prepared with lime or vinegar
Vietnamese utensils
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Common ingredients
Vegetables
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Fruits
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Herbs (rau thơm)
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Condiments and sauces
Condiments
Vietnamese usually use raw vegetables, rau sống, or rau ghém (sliced vegetable) as condiments for their dishes to combine properly with each main dish in flavour. Dishes in which rau sống is indispensable are bánh xèo and hot pot. The vegetables principally are herbs and wild edible vegetables gathered from forests and family gardens. Leaves and buds are the most common parts of vegetables used. Most of the vegetables have medicinal value.
Rau sống includes lettuce, raw bean sprout, herbs, shredded banana flower, green banana, water spinach, mango bud and guava leaves.
Herbs and spices
- Coriander and green onion leaves can be found in most Vietnamese dishes.
- A basic technique of stir-frying vegetable is frying garlic or shallot with oil before putting the vegetable into the pan.
- In northern Vietnam, dishes with fish may be garnished with dill.
- In central Vietnam, the mixture of ground lemongrass and chili pepper is frequently used in dishes with beef.
- In southern Vietnam, coconut water is used in most stew dishes.
- The pair culantro (ngò gai) and rice paddy herb (ngò om or ngổ) is indispensable in all kinds of sour soups in the southern Vietnam.
- Spearmint is often used with strongly fishy dishes.
- Perilla is usually used with crab dishes.
Pairing
- Chicken dishes are combined with lime leaves.
- Crab and seashell dishes are combined with fishy-smelling herb and perilla.
- Dishes reputed as "cold" or "fishy-smelling", such as catfish, clams, or snails, are combined with ginger or lemongrass.
- Beef dishes are combined with celeries or pineapples.
Sauces
- Nước chấm
- Mắm tôm (shrimp paste)
- Nước mắm (fish extract) can be used as it is or mixed with lemon juice, garlic, vinegar, sugar, and chili. This mixture is called nước mắm pha.
- Tương is made from fermented soybeans.
- Soy sauce mostly is used in marinades and sauces.
- Hoisin sauce is used in Southern Vietnam to mix with phở while serving.
- Hot chili sauce.
Food colourings
Traditionally, the colouring of Vietnamese food comes from natural ingredients; however, today there is an increase in the use of artificial food dye agents for food colouring, in Vietnam.
- Red – usually from beetroot or by frying annatto seeds to make oil (dầu điều)
- Orange – usually used for sticky rice, comes from gac
- Yellow – from turmeric
- Green – from the pandan leaf or katuk
- Purple – from the magenta plant (lá cẩm)
- Black – in banh gai is from the ramie leaf (lá gai)
- Dark brown – for stew dishes, uses nước màu or nước hàng, which is made by heating sugar to a temperature above that of caramel (170 °C).
Colourings can be absorbed by mixing ground colourings or colouring liquid or wrapping before boiling to get the extracts. When colouring dishes, the tastes and smells of colourings must also be considered.
Popular dishes
When Vietnamese dishes are referred to in English, it is generally by the Vietnamese name without the diacritics. Some dishes have gained descriptive English names, as well.
Popular Vietnamese dishes include:
Noodle soups
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Vietnamese cuisine boasts a huge variety of noodle soups, each with distinct influences, origins and flavours. A common characteristic of many of these soups is a rich broth.
| Name | Description |
|---|---|
| Bún bò Huế | Spicy beef noodle soup originated from the royal city of Huế in Central Vietnam. Beef bones, fermented shrimp paste, lemongrass, and dried chilies give the broth its distinctive flavors. Often served with mint leaves, bean sprouts, and lime wedges. Pig's feet are also common ingredients at some restaurants. |
| Bún măng vịt | Bamboo shoots and duck noodle soup. |
| Bún ốc | Vermicelli with snails (freshwater snails with noodles, tomato pork bone broth, tofu and herbs) |
| Bánh canh | A thick tapioca/rice noodle soup with a simple broth, often includes pork, crab, chicken, shrimp, spring onions and fresh onions sprinkled on top |
| Bún riêu | A noodle soup made of thin rice noodles, topped with crab and shrimp paste, served in a tomato-based broth and garnished with bean sprouts, prawn paste, herb leaves, tamarind/lime, tofu, water spinach, and chunks of tomato |
| Mì (súp mì) | A Chinese-influenced wheat (egg) noodle soup. |
| Phở | A noodle soup with a rich, clear broth made from a long boiling of meat and spices, its many varieties are made with different meats (most commonly beef or chicken) along with beef meatballs. Phở is typically served in bowls with spring onion, (in phở tái) slices of semi-cooked beef (to be cooked by the boiling hot broth), and broth. In the south, bean sprouts and various herbs are also added. |
| Phở satế | Spicy noodle soup with thinly sliced rare beef steak, satế hot chili sauce, sliced cucumber, tomatoes, and peanut |
| Mì vịt tiềm | Yellow noodle soup with roasted duck and Chinese broccoli |
| Bún chả cá | Rice vermicelli soup with fried fishcake |
| Hủ tiếu | A noodle soup with many varied styles, including a 'dry' (not soup, but with sauce) version, which was brought to Vietnam by way of Chinese (Teochew) immigrants from Cambodia. The noodles are usually egg noodles or rice noodles, but many other types may be used. The soup base is made of pork bones. |
Soup and cháo (congees)
| Name | Description |
|---|---|
| Súp măng cua | Asparagus and crab soup typically served as the first dish at banquets |
| Lẩu (Vietnamese hot pot) | A spicy variation of the Vietnamese sour soup with assorted vegetables, meats, seafood, and spicy herbs |
| Cháo | A variation of congee, it uses a variety of different broths and meats, including duck, offal, fish, etc. When chicken is used, it is called cháo gà.
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| Cháo lòng | Rice porridge with pork intestine, liver, gizzard, heart, and kidney |
| Bò kho | Beef stew with carrots, usually served with toasted bread or rice noodles |
| Nhúng dấm | Fire pot with a combination of sliced rare beef and seafood cooked in sour broth, served with thin rice vermicelli noodles, fresh vegetables, rice spring roll wrapper, and dipping sauce |
| Canh chua | Vietnamese sour soup – typically includes fish, pineapples, tomatoes, herbs, beansprouts, tamarind, and various kinds of vegetables |
Rice dishes
| Name | Description |
|---|---|
| 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. Barbecued 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. |
Sticky rice dishes
| Name | Description |
|---|---|
| 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 |
| Xôi Mặn | A popular Vietnamese street food. Savory sticky rice accompanied with lots of mix-ins, typically lạp xưởng, dried shrimp, chả lụa, pork floss, shittake mushrooms, and topped with soy sauce. |
Bánh
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, bûche de Noël is a popular dessert served during the Christmas season.
| Name | |
|---|---|
| Bánh bao | A steamed bun dumpling that can be stuffed with onion, 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 marinated 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 minced shrimp and other ingredients, such as chives, fried shallots, 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, 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 mushrooms, 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 papers 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. |
Wraps and rolls
| Name | Description |
|---|---|
| Bánh cuốn | Rice flour rolls stuffed with ground pork, prawns, and 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 rolls. |
| 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 (Hokkien/Chaozhou) origin, having been brought over by the immigrants. In Saigon (particularly in 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 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, 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 rolls, or summer rolls, 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:
- 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 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. Many types of bánh tráng exist, including the clear sesame seed ones, prawn-like cracker with dried spring onions, and sweet milk.
Sandwiches and pastries
| Name | Description |
|---|---|
| Bánh mì kẹp thịt | Vietnamese baguette or French bread is traditionally filled with pâté, Vietnamese mayonnaise, cold cuts, jalapeños, pickled white radish, pickled carrot, and cucumber slices. While traditional cold cuts include ham, head cheese, and Vietnamese bologna, varieties of stuffing such as eggs, canned sardines, shredded pork, fried tofu, and grilled meats are common. Sandwiches are often garnished with coriander leaves and black pepper. |
| Bánh Pâté chaud | A French-inspired meat-filled pastry, it is characterized by flaky crust and either pork or chicken as the filling. |
| Bánh mì ốp la | Vietnamese-style fried egg sandwich. "Ốp la" means "sunny-side up". |
Meat dishes
| Name | Description |
|---|---|
| Bò kho (meat soup) | A beef and vegetable stew, it is often cooked with warm, spicy herbs and served very hot with French baguettes for dipping. In northern Vietnam, it is known as bò sốt vang. |
| Bò lá lốt | A dish of spiced beef rolled in a betel leaf (lá lốt) and grilled |
| Bò lúc lắc (shaking beef) | French-influenced dish of beef cut into cubes and marinated, served over greens (usually watercress), and sautéed onions and tomatoes, eaten with rice |
| Bò 7 món (seven courses of beef) | Multi-course meal consisting of seven beef dishes. Developed during the French colonial era when beef became more widely consumed. |
| Cá 7 món (seven courses of fish) | Similar course arrangement as Bò 7 món substituting beef with fish. Less popular than the original variant. |
| Chả lụa or giò lụa | A sausage made with ground lean pork and potato starch, it is also available fried; known as chả chiên. Various kinds of chả (sausage) are made of ground chicken (chả gà), ground beef (chả bò), fish (chả cá), or tofu (chả chay, or vegetarian sausage). |
| Gà nướng sả | Grilled chicken with lemon grass (sả), lemongrass grilled beef and other meats are also popular variations. |
| Giò thủ | Giò thủ is a brawn made of fresh bacon, pig's ears, garlic, scallions, onions, black fungus, fish sauce and cracked black pepper. |
| Nem nướng | Grilled meatballs, usually made of seasoned pork, they are often colored reddish with food coloring and with a distinct taste, grilled on skewers like shish kebabs. Ingredients in the marinade include fish sauce. |
| Nem nguội | A Huế dish and a variation of the Nem nướng meatballs, these also come from central Vietnam. They are chilled, small and rectangular in shape, and stuffed with vermicelli. The reddish meat is covered with peppers and typically a chili pepper. Very spicy, they are eaten almost exclusively as a cocktail snack. |
Seafood dishes
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| Name | Description |
|---|---|
| Bánh Tôm | Prawn and sweet potato fritter |
| Cá cuốn ho | A roll with fish and spring onions |
| Cá kho tộ | Caramelized fish in clay pot |
| Chạo tôm | Prawn paste/cake on sugarcane |
| Cua rang muối/me | Wok-tossed crab with salt and pepper/tamarind |
Salads
Nộm (Northern dialects) or Gỏi (Southern dialects) is Vietnamese salad; of the many varieties, the most popular include:
| Name | Description |
|---|---|
| Gỏi đu đủ | Vietnamese papaya salad typically with shredded papaya, herbs, various meats such as shrimp, slices of pork, liver, or jerky, herbs, and with a more vinegar-based rendition of nước chấm |
| Gỏi Huế rau muống | A salad dish originating from Huế (Central Vietnam), including water spinach (rau muống) |
| Nộm ngó sen | Lotus stem salad, with shrimp and pork or chicken |
| Gỏi đậu hủ | Tofu salad with shredded cabbage, mint, and soy dressing |
| Gỏi nhệch | Rice paddy eel salad with shredded vegetables |
| Nộm sứa | Jellyfish salad with carrot, cucumber, and sesame dressing |
| Gỏi chân vịt | Duck feet salad with shredded cabbage and sweet and sour fish sauce |
| Bò tái chanh | Shredded salad with thinly sliced rare beef, fresh lemon, onion, fried onions, and fish sauce |
| Gỏi gà bắp cải | Chicken and cabbage salad |
| Gỏi mít | Young jackfruit salad with peanuts, mint, and fish sauce |
Curries
- Vietnamese curry is also popular, especially in the center and south, owing to the cultural influence of Indian, Khmer and Malay traders.
- Another type of well-known Vietnamese curry is beef brisket curry or oxtail curry. The beef curries are often served with French bread for dipping, or with rice.
- Cà ri gà is a popular Vietnamese curry made with chicken, carrots, sweet potatoes, and peas in a coconut curry sauce. It is also served with rice or baguette.
Preserved dishes
Muối (literally means salting) and chua (literally means sour or fermenting) are Vietnamese term for preserved dishes. Monsoon tropical climate with abundant rainfall gives the Vietnamese a generous year-round supply of vegetables. Animal husbandry never occurred in large scale in Vietnamese history, therefore, preserved dishes are mainly plant-based pickled dishes. Seafood is often made into a fermented form called mắm like fish sauce.
| Name | Description |
|---|---|
| Bắp cải muối xổi | Quick-pickled shredded cabbage |
| Dưa chua, Dưa cải muối chua | Made from a kind of mustard green |
| Cà pháo muối | Made from Vietnamese eggplant |
| Dấm tỏi | Pickled garlic cloves in vinegar |
| Dưa kiệu | Made from Allium chinense, this is a dish of the Tết holiday. |
| Dưa hành | Made from spring onion bulbs or shallot |
| Dưa món | Made from carrot, white radish, or green papaya |
| Măng muối | Made from sliced bamboo shoot with chilies |
| Ớt ngâm | Pickled chilies in rice vinegar |
| Rau cần muối xổi | Quick-pickled water celery |
| Tôm chua | Sweet and spiced pickled shrimp |
Mắm
Mắm is a Vietnamese term for fermented fish, shrimp or other aquatic ingredients. It is used as main course, as an ingredient or as condiment. The types of fish most commonly used to make mắm are anchovies, catfish, snakeheads, and mackerels. The fish flesh remains intact (this is how it is different from nước mắm), and can be eaten cooked or uncooked, with or without vegetables and condiments. Fish sauce is literally called "mắm water" in Vietnamese and is the distilled liquid from the process of fermentation of mắm.
| Name | Description |
|---|---|
| Mắm tôm | Fermented shrimp paste |
| Mắm cáy | Made from Sesarmidae (family of crabs), in north central coast of Vietnam |
| Mắm cá thu | Made from mackerel fish, usually in Bình Định province |
| Mắm nêm | Usually made from round scad fish, in central Vietnam |
| Mắm ruốc | Made from krill, from central Vietnam |
| Mắm cá linh | Made from a kind of fish that immigrates to the Mekong Delta every flood season from Tonlé Sap, Cambodia |
| Nước mắm or mắm mặn | General name for all fish sauces but usually refer to pure extracted anchovy fish sauce |
Fermented meat dishes
Nem chua, a Vietnamese fermented meat served as is or fried, is made from pork meat, coated by fried rice (thính gạo), mixed with pork skin and then wrapped in country gooseberry leaves (lá chùm ruột) or Erythrina orientalis leaves (lá vông nem). The preservation process takes about three to five days.
Sausages
Vietnamese sausage, giò, is usually made from fresh ground pork and beef. Sausage makers may use the meat, skin or ear. Fish sauce is added before banana leaves are used to wrap the mixture. The last step is boiling. For common sausage, 1 kg of meat is boiled for an hour. For chả quế, the boiled meat mixture will then be roasted with cinnamon.
Vegetarian dishes
Vegetarian dishes in Vietnam often have the same names as their meat equivalents, e.g. phở bò, but with chay (vegetarian) sign in front, those dishes are served with tofu instead of meat. Nearly every soup, sandwich and street food has its vegetarian correspondent. Sometimes you can also see notations like "phở chay", "bánh mì chay" (vegetarian sandwich) or "cơm chay" (vegetarian rice). Vegetarian food in comparison the normal dishes are almost always cheaper, often half of the normal price. Vegetarian restaurants are mostly frequented by religious Vietnamese people and are rarely found in touristic areas. Vegetarian food is also eaten to earn luck during special holiday and festival, especially during Lunar New Year where Vietnamese culture serve vegetarian food regardless of their religion.
| Name | Description |
|---|---|
| Chè | A sweet dessert beverage or pudding, it is usually made from beans and sticky rice. Many varieties of chè are available, each with different fruits, beans (for example, mung beans or kidney beans), and other ingredients. Chè can be served hot or cold and often with coconut milk. |
| Rau câu | This popular dessert is made with a type of red algae called Gracilaria and is flavored with coconut milk, pandan or other flavors. It is eaten cold by itself or added to drinks and Chè. |
| Chuối chiên | Banana deep-fried in a batter, often served hot with cold ice cream, usually vanilla or coconut |
| Bánh flan | Influenced by French cuisine and served with caramel or coffee sauce |
| Sinh tố | A fruit smoothie made with just a few teaspoons of sweetened condensed milk, crushed ice and fresh, local fruits. The smoothies' many varieties include custard apple, sugar apple, avocado, jackfruit, soursop, durian, strawberry, passionfruit, dragonfruit, lychee, mango, and banana. |
| Sữa chua | Local variant of yogurt, which was brought to Vietnam by French colonists. Made with condensed milk, it has a sweet, tart flavor. It can be eaten in its cool, soft form, or frozen, in which form it is often sold in small, clear bags. |
| Bánh bò | A sweet and airy sponge cake flavored with coconut milk, made from rice flour, water, sugar, and yeast. |
| Bánh da lợn | A sweet, soft, steamed layer cake made with rice flour, mung bean, coconut milk, water, and sugar with alternating layers of starch and flavored filling. Taro or durian are typically used for the layers of filling. |
| Bánh rán | A deep-fried glutinous rice ball dish. |
Mứt
Vietnamese use fruits in season. When the season is passing, they make candied fruit, called ô mai, and fruit preserves, called mứt. The original taste of ô mai is sour, sweet, salty, and spicy. The most famous kind of ô mai is ô mai mơ, made from apricots harvested from the forest around Perfume Pagoda (Chùa Hương), Hà Tây province. This ô mai consists of apricot covered by ginger, sugar, and liquorice root slivers.
Tofu
Tofu (đậu phụ) is widely used in Vietnamese cuisine. It is boiled, fried (sprinkled with ground shrimp or oil-dipped minced spring onion) or used as an ingredient in a variety of dishes.
Other soybean products range from soy sauce (nước tương; usually light soy sauce), fermented bean paste (tương), and fermented bean curd (đậu phụ nhự or chao) to douhua (soft tofu sweet soup; tàu hũ nước đường or tào phớ).
Bò kho
Bo kho is a dish made from beef with a stewing method, originating from the South of Vietnam. Originally, Southern Vietnamese people served Bo kho with many kinds of herbs to enhance the flavor of the dish. Although it is called "kho" (meaning "to stew"), the main cooking method of the dish is braising. The stewing method is used to marinate and tenderize the beef before braising.
Phở
Phở is a traditional Vietnamese dish originating from Van Cu, Nam Định province. It is traditionally served with a variety of herbs to enhance its flavor. Nowadays, there are many different ways to prepare and flavor phở. In Vietnam, there are different names to distinguish them: Northern phở (in the North), Huế phở (in the Central region), and Saigon phở (in the South). In 2016, the Japanese chose April 4 of each year as Vietnam's Phở Day in Japan. In Vietnam, on December 12, 2017, Tuổi Trẻ newspaper cooperated with Acecook Vietnam Company to organize the first Phở Day. This will be an annual traditional activity. Since 2018, "Phở Day" will be organized as a community cultural and tourism activity.
Exotic dishes
The use of ingredients typically uncommon or taboo in most countries is one of the quintessential attributes that make Vietnamese cuisine unique. While unusual ingredients can only be found in exotic restaurants in many countries, Vietnamese cuisine is deemed atypical in that the usage of these ingredients can play a customary role in daily family dishes regardless of social class.
A common and inexpensive breakfast dish that can be found in any wet market, 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: 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 silkworms (nhộng), banana flowers (hoa chuối), sparrows, doves, fermented fish and shrimp (mắm cá, mắm tôm, mắm tép) are not rare sights. Seasonal favorites include ragworms (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 (ba khía) is popular in several southern provinces, including Cà Mau, Sóc Trăng and 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, cat meat, rat meat, snake meat,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.
Crocodiles were eaten by Vietnamese while they were taboo and off limits for Chinese.
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 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 thịt đông, 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.
Coconut worms, or đuông dừa, is a delicacy found widely in the Trà Vinh province of Vietnam. They are the larvae form of the palm weevil and are eaten live within a salty fish sauce with chili peppers.
飲み物
ベトナムには、地元の特色を活かしたさまざまな飲み物がある。
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| 名称 | 説明 |
|---|---|
| ジャスミンティー | ベトナムの地元の茶飲料。 |
| ビアホイ | 地元で少量生産されるベトナムのスペシャルティドラフトビール。 |
| カフェスアダー | 濃い深煎りアイスコーヒーで、カップの底に加糖練乳が入っており、かき混ぜて飲むのがベトナム人に非常に人気がある。 |
| カフェチュン | ベトナムエッグコーヒーと訳される飲み物だ。卵黄、ホイップクリーム、練乳、そしてもちろんエスプレッソを使用する。砂糖の代わりにバニラエッセンスや砂糖を使う場合もある。 |
| ヌオックミーア | サトウキビの茎を絞って抽出したジュース（柑橘系の風味を加えるためにキンカンを入れることもある）。氷を入れて提供される。 |
| Rau má | ツボクサの葉を水と砂糖と一緒に溶けるまでブレンドして作ったジュースで、ほぼ透明な緑色をしており、氷を入れて提供される。 |
| Sữa đậu nành | 温かいものと冷たいもの、甘いものと無糖のものがある大豆飲料。この飲み物はアジア諸国で非常に人気がある。しかし、ベトナムの豆乳が他のアジア諸国の豆乳と異なるのは、パンダンリーフを使用する点だ。パンダンリーフの使用はこの飲み物で非常に人気があるが、他の国では異なる甘味料を使用する。 |
| ルオウデー | 米から作られた蒸留酒。 |
| Trà đá | 安価で人気のあるアイスティーの一種で、薄いライムイエローの色をしており、通常あまり味がない。 |
| Trà đá chanh | レモンアイスティー。 |
| Chanh muối | 甘酸っぱい塩味のライムドリンク。 |
| Soda xí muội | 甘じょっぱい梅ソーダ。 |
| Soda hột gà | エッグソーダ。 |
| Sinh tố | 緑豆、小豆、アボカド、パイナップル、イチゴ、ジャックフルーツ、カスタードアップル、ドリアン、サポジラ、またはマンゴーと加糖練乳、砕いた氷で作られたベトナムのフルーツスムージー。 |
| Nước sắn dây hoa bưởi | クズとブンタンのフラワーエキスで作られている。 |
関連項目
参考資料
| 米/ソイ料理 | |
|---|---|
| 麺料理 | |
| 主食・おかず | |
| サラダ・生春巻き・ライスペーパー | |
| 飲料 | |
| 調味料・ソース | |
| バイン (餅・パン) |
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| デザート・スナック | |
| ストリートフード | |
| 少数民族の 食べ物・飲み物 | |
| その他 | |
| 調理器具 | |
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Vietnamese cuisine(23 May 2025, at 08:04編集記事参照)を翻訳して二次利用しています。 |