Vietnamese food gives people two impressions. One is that the price is relatively cheap, the dishes are popular and have China characteristics, and the restaurant environment will not be decorated too much. The other is Vietnamese cuisine which emphasizes French cuisine. Because Vietnam was once ruled by France, it left traces of French culture everywhere, and the taste of Vietnamese food was also affected, so there was the saying of French Vietnamese food.
Vietnamese people inherited the food culture of China, and the food was harmonious between Yin and Yang. Cooking is the most refreshing and original, with only a little spice. Fish sauce, cauliflower and green lemon are essential condiments, mainly cooking, barbecue, stew and cold salad, and few people fry them in a hot oil pan. Even some fried or barbecue dishes that are considered to be "on fire" are often eaten together with fresh lettuce, mint, nine-story tower, cucumber and other edible dishes to achieve the effect of "removing oil and igniting fire".
Vietnamese food is sour and spicy, and it tastes particularly appetizing. Vietnamese lemon, sugarcane shrimp and Vietnamese spring rolls are all special dishes. Vietnamese lemon with mint leaves and chutney has a unique flavor. Sugarcane shrimp is to roast shrimp meat with fruit cane. After serving, dip the dried rice soup skin in water together with the side dishes, and then wrap the lettuce dipped in hot and sour sauce. It's delicious but not greasy. Plus, it's wrapped by myself, which is especially delicious. Spring rolls are crispy outside and fragrant inside, and lettuce is more fragrant and delicious. Try Vietnamese coffee after dinner, wait for it to drip into the cup slowly, then add condensed milk and savor its smoothness.
Vietnamese food is not as spicy as Hunan food. It seems that I just tasted something spicy, and that feeling passed in a hurry, like a breeze. Hot and sour soup is one of the representative works. It is not made of sour vinegar, but a kind of sour seed produced locally. This sour seed is the core of a local leguminous plant that looks like beans and has a sour taste. In addition to sour seeds, grouper, bean sprouts, tomatoes and coriander are added to the sour soup. The boiled soup is hot and sour, sour and fresh.
The most important secret of Vietnamese cuisine is the dish of fish sauce ingredients on the table. Fish sauce is preserved in a natural way for a long time, which concentrates the essence of fish and has high nutritional value. Although the fish sauce is ugly, it is delicious to pour it on food and send it to your mouth. All thick and insoluble dishes will have a fresh flavor as long as a little fish sauce is added. It is said that it is also the secret of Vietnamese women's slim figure. Fish sauce is quite nourishing yin, and women can keep their youthful posture forever after taking it for a long time.
Vietnamese curry powder has a moderate taste and will not have a particularly exciting feeling. Mixed with Vietnamese coconut juice, green lemon and shredded coconut to make curry juice, which has a light taste and rich coconut fragrance. The curry powder used in Indian curry has a strong spicy taste, while the curry sauce in Thailand has a strong spicy taste.
The biggest difference with Indian spices is that Vietnamese spices are all made of fresh plants. Citronella, the most commonly used seasoning in Vietnamese cuisine, will smell a strong floral fragrance; Lemon grass, basil, mint and celery add a lot of color to Vietnamese food; Onions, shallots and parsley bring exotic flavor to Vietnamese food. In practice, the meat is usually marinated with spices before cooking, so that the golden fragrance is "forced" into the meat and remains on the tip of the tongue between chewing.