Masakan Vietnam

Vietnamese cuisine can be basically divided into three categories, each pertaining to a distinct geographical region. With Northern Vietnam being the cradle of Vietnamese civilization, many of Vietnam's most notable dishes such as phở and bánh cuốn can trace their origin to the North.^{[perlu rujukan]} Northern cuisine is more traditional and less diverse in choosing spices and ingredients.

The cuisine of South Vietnam has historically been influenced by the influx of southern Chinese immigrants, French colonists and other nationalities. Southerners prefer sweet flavours in many dishes.^{[perlu rujukan]} As a region of perhaps greater diversity in terms of external influences, the South's cuisine uses a wider variety of herbs.

The cuisine of Central Vietnam is quite distinct from the cuisines of both the Northern and Southern regions in its use of many small side dishes. For a while the country was ruled from Hue in Central Vietnam, so that most of the dishes were made small and dedicated to the kings. Compared to its counterparts, its cuisine is more spicy.^{[perlu rujukan]}

A typical meal for the average Vietnamese family would include:

• Individual bowls of rice
• Meat, fish or seafood (grilled, boiled, steamed, stewed or stir fried with vegetables)
• Stir-fried, raw, pickled or steamed vegetables
• Canh (a clear broth with vegetables and often meat or seafood) or other Vietnamese-style soup
• Prepared fish sauce and/or soy sauce for dipping, to which garlic, chili, ginger or lime juice are sometimes added according to taste.

All dishes apart from the individual bowls of rice are communal and to be shared.

Outside of its country of origin, Vietnamese cuisine is widely available in countries with strong Vietnamese immigrant communities, such as Australia, the United States, Canada, and France. Its cuisine is also popular in Japan, Korea, Czech Republic, Germany, Poland, and Russia, and in areas with dense Asian populations.

In recent years Vietnamese cuisine has become popular in other Southeast Asian countries such as Laos, and Thailand.

Dishes that have become trademarks of Vietnamese cuisine include phở, gỏi cuốn (spring/summer rolls), bún, and bánh mì (bread rolls).

The principle of yin and yang is applied in selecting the ingredients of a dish and the dishes of a meal, in matching dishes with seasonal or climatic conditions, with the prevalent environment and with the current physical well-being of the diners.

Some examples are:^{[perlu rujukan]}

• Duck meat is considered as "cool" so is served in summer, which is hot, and with ginger fishsauce which is "warm", while chicken which is "warm" and pork which is "hot" are used in cold winters.
• Seafood ranging from "cool" to "cold" are suitable to use with ginger which is "warm".
• Spicy which is extremely yang must be harmonized by sour which is extremely yin.
• Balut which is "cold" must be combined with Vietnamese mint which is hot.
• Cold and flu patients must drink ginger water which is hot.

Vietnamese cuisine is influenced by the Asian principle of five elements and Mahābhūta.

Many Vietnamese dishes include five spices (Vietnamese: ngũ vị): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (Earth), corresponding to: five organs (Vietnamese: ngũ tạng): gall bladder, small intestine, large intestine, stomach and urinary bladder.^{[perlu rujukan]}

Vietnamese dishes also include five types of nutrients (Vietnamese: ngũ chất): powder, water or liquid, mineral elements, protein and fat.

Vietnamese cooks try to have five colours (Vietnamese: ngũ sắc): white (metal), green (wood), yellow (Earth), red (fire) and black (water) in their dishes.

Dishes in Vietnam appeal to gastronomes via five senses (Vietnamese: năm giác quan): food arrangement attracts eyes, sounds come from crisp ingredients, five spices detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose and some meals, especially finger food, can be perceived by touching.

Cooking and eating play an extremely important role in Vietnamese culture. The word ăn (eat) is included in a great number of proverbs and has a large range of semantic extension.^{[perlu rujukan]} Lang Liêu was chosen as the next King due to invent a new dish: bánh chưng and bánh dầy. Salt is used as the connection between the world of the living and the world of the dead. Bánh phu thê is used as perfection and harmony of new couples in their weddings. Offerings which include dishes are essential in festivals and ceremonies.

Popular Vietnamese dishes include:^{[perlu rujukan]}

 

 

 

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.^{[perlu rujukan]}

 

 

 

 

 

 

Bánh tráng can be understood as either of the followings:

• Bánh tráng cuốn

thin rice flour sheet dried into what is commonly called "rice paper", used in making spring roll (aka chả giò), and summer rolls (aka 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 'banh trang' exist, including the clear sesame seed ones, prawn-like cracker with dried spring onions, sweet milk, and so on.

 

 

Gỏi is Vietnamese salad. Many varieties with the most popular including:

• Vietnamese curry is also popular, especially in the south. Curry chicken can be either similar to the Thai curries with coconut milk, or similar to Caribbean curries, stir fried with no coconut milk. It is usually served with bread,rice or noodles.

• Another type of well-known Vietnamese curry is beef brisket curry or beef-tail curry. The beef curries are often served with French bread for dipping, or with rice.

Dưa muối is Vietnamese term for this.

Mắm is Vietnamese term for this. Mắm is used as main course, ingredients or condiments.

Vietnamese usually use raw vegetables as condiments for their dishes. It named rau sống (literally: raw vegetable) or rau ghém (literally: sliced vegetable). It combined properly with each main dish in flavour. For some dishes, rau sống could come into almost all the flavours: sour, bitter, spicy,...Dishes in which rau sống is indispensable are bánh xèo and hot pot. The vegetables principly 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 (xà lách)

• Raw bean sprout (giá sống)

• Herbs (rau thơm)

• Shreded banana flower (bắp chuối bào)

• Green banana (chuối xanh)

• Split water spinach (rau muống chẻ)

• Mango bud (đọt xoài)

• Guava leaves (lá ổi)

• Chicken dishes are combined with lime leaves.

• Crab and seashell dishes are combined with fishy smell herb and perilla.

• Mắm tôm (shrimp paste)
• Nước mắm (fish extract) The fish sauce can be used as it is or mixed with lemon juice, garlic, vinegar, sugar, and chili.
• Tương Made from fermented soybeans
• Hoisin sauce, mostly used in marinades and sauces.
• Hot chili sauce, such as Sriracha.

The use of ingredients that are typically uncommon or taboo in most countries is one of the quintessential attributes that make Vietnamese cuisine unique. Celebrity chef Andrew Zimmern visited Vietnam in the 12th episode of his popular show Bizarre Foods with Andrew Zimmern. Cobra beating heart and dried bones, silk worms and bull penis are some examples of the dishes he sampled in this episode.

In some countries, unusual ingredients, most of the time, can only be found in exotic restaurants. What makes the use of these ingredients in Vietnam stand out is that ingredients that are deemed atypical in most countries can play a customary role in daily family dishes, from the poor's to the riches'.

A common and inexpensive breakfast dish which can be found in any wet market, balut or 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 or Vietnamese coriander, salt, and pepper; lime juice is another popular additive, when available. A more unusual version of balut dish - Fetus quails ("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 silk worms ("nhộng"), banana flowers ("hoa chuối"), sparrows, doves, stinky fermented fish and shrimp ("mắm cá, mắm tôm tép") are not rare sights. Seasonal favorites include ("rươi") or ragworm, 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).

Vietnamese cuisine is also notable for its wide range of meat choices. Exotic meat such as dog meat, snake, soft-shell turtle, deer and domestic goat are widely sold in street-side restaurants and enjoyed with alcoholic beverages. A taboo in many Western countries, consumption of dog meat is a common sight throughout the country and is believed to raise the libido in men. Paddy mouse meat - barbecued, braised, stir or deep fried - is a rarer dish that can be found in many Vietnamese rural areas or even high-end city restaurants.

Anthony Bourdain, the host chef of Travel Channel's Anthony Bourdain: No Reservations wrote in April 2005, for the Financial Times, "(...)everything is used - and nothing wasted in Vietnam." Animal parts that are often disposed of in many Western countries are utilized fully in Vietnamese cooking. Organs, including lungs, livers, hearts, intestines and bladders of pigs, cows and chickens are sold at an even higher price 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 - Tết - dishes such as thịt đông, giò thủ, canh măng móng giò involve the use of pig heads, tongues, throats and feet. Pig and cow tails as well as chicken heads, necks and feet are Vietnamese favorite beer dishes. Bóng, used as an ingredient in "canh bóng" – a kind of soup, is pig skin baked until it pops. Steamed pig brains can be found anywhere along a Vietnamese street. Different kinds of animal's blood is made into tiết canh by whisking the blood with 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 in the fridge until the blood coagulates into a soft jelly-like mixture and served raw.

• Basket, various kinds (rổ or rá)
• Bowl (small bowl: bát in Northern Vietnam or chén in Southern Vietnam; large bowl: tô)
• Chopsticks (đũa)
• Chõ- a kind of steamer to cook glutinous rice
• Clay pot cooking (thố đất)
• Cup^{[disambiguation needed]} (cốc or ly)
• Dipper (gáo)
• Flat drying basket (nong or nia)
• Fork (nĩa)
• Knife (dao)
• Mill (cối xay gạo)
• Mortar (cối giã)
• Pestle (chày)
• Plate (dĩa or đĩa)
• Pot, various kinds (nồi and niêu)
• Spoon (thìa in Northern Vietnam or muỗng in Southern Vietnam)
• Teacup (tách or chén uống trà)
• Teapot (ấm pha trà)
• Tray, various kinds (mâm and khay)

• List of Vietnamese dishes
• Vietnamese wine
• Rượu đế rice wine

• Nguyen, Andrea Quynhgiao; Cost, Bruce (FRW); Beisch, Leigh. (2006) Into the Vietnamese kitchen: treasured foodways, modern flavors. Ten Speed Press, ISBN 1-58008-665-9
• Le, Ann; Fay, Julie. (2006) The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon, Globe Pequot, ISBN 0-7627-3831-6
• Thị Chơi Triệu, Marcel Isaak, (1998) The Food of Vietnam: Authentic Recipes from the Heart of Indochina, Tuttle Publishing, ISBN 962-593-394-8
• McDermott, Nancie; Alpert, Caren (2005) Quick & Easy Vietnamese: 75 Everyday Recipes Chronicle Books, ISBN 0-8118-4434-X
• Chi Nguyen; Judy Monroe, (2002) Cooking the Vietnamese way: revised and expanded to include new low-fat and vegetarian recipes Twenty-First Century Books, ISBN 0-8225-4125-4
• Pauline Nguyen; Luke Nguyen; Mark Jensen (2007), Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart Murdoch Books, ISBN 1-74045-904-0
• Trieu Thi Choi, Thị Chơi Triệu, Marcel Isaak, Heinz Von Holzen (2005), Authentic Recipes from Vietnam Tuttle Publishing, ISBN 0-7946-0327-0

• Culinary Matters in Vietnam
• Vietnamese recipes collection (Vietnamese)
• Vietnamese Food (English)
• Vietnamese Food and Travel Information (English)

 

Buku resipi Wikibuku mempunyai resipi

Cuisine of Vietnam