Translations:Vietnamese cuisine/16/en

• Many Vietnamese dishes include five fundamental taste senses (ngũ vị): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth), corresponding to five organs (ngũ tạng): gall bladder, small intestine, large intestine, stomach, and urinary bladder.
• Vietnamese dishes also include five types of nutrients (ngũ chất): powder, water or liquid, mineral elements, protein, and fat.
• Vietnamese cooks try to have five colours (ngũ sắc) in their dishes: white (metal), green (wood), yellow (earth), red (fire) and black (water).
• Dishes in Vietnam appeal to gastronomes via the five senses (năm giác quan): food arrangement attracts the eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching.