Translations:Vietnamese cuisine/19/en

Yin-yang balance

The principle of yin and yang (Vietnamese: Âm dương) is applied in composing a meal in a way that provides a balance that is beneficial for the body. While contrasting texture and flavors are important, the principle primarily concerns the "heating" and "cooling" properties of ingredients. Certain dishes are served in their respective seasons to provide contrasts in temperature and spiciness of the food and environment. Some examples are:

• Duck meat, considered "cool", is served during the hot summer with ginger fish sauce, which is "warm". Conversely, chicken, which is "warm", and pork, which is "hot", are eaten in the winter.
• Seafoods ranging from "cool" to "cold" are suitable to use with ginger ("warm").
• Spicy foods ("hot") are typically balanced with sourness, which is considered "cool".
• Balut (trứng vịt lộn), meaning "upside-down egg" ("cold"), must be combined with Vietnamese mint (rau răm) ("hot").