Vietnam has long been the center of violence and change of ownership.
But strangely, after centuries of accumulation, Vietnam has formed a culture full of vitality and rich resources. Under this influence, Vietnamese cuisine has formed a healthy and subtle cuisine, which is popular all over the world.
Vietnamese cuisine is based on five groups of five essences: five elements, five colors, five nutrients, five organs ... and most importantly, five senses. It's a bit like China's "Five Elements", and Jin Mu is hot, sour, bitter, salty and sweet.
In fact, there are five similar elements in Japanese food, such as red, green, yellow, white and black. They are in a balanced relationship with each other.
During the period from 111 BC to 938 AD, China ruled Vietnam for more than 1,111 years, and the cultural roots of China people have penetrated into the conscious consciousness of Vietnamese culture.
Geographically speaking, Vietnam's neighbors are Thailand, Cambodia and Laos, but the cultural impact brought by several colonial rule is enormous. Vietnamese food is most closely related to Chinese food, and has been influenced by French food since then.
As one of the regions influenced by China culture, Viet Nam generally abides by Confucian moral standards and has always been regarded as a part of the Sinicization circle. Today, Vietnam is still the only country in Southeast Asia that has not been "Indigenized" in the fields of art, culture and religion.
and after China, it is French. Then, during the Cold War in the middle of the 21th century, Vietnam became a battleground for several ideologies. Graham Greene once said, "When you come to Vietnam, you will learn a lot in just a few minutes, and the only thing left in your heart is to be alive."
The arrival of Europeans has enriched the local dishes in Vietnam. France has always been the food capital of the world, and the catering culture they brought has become an indispensable element in Vietnamese cuisine today.
Vietnamese communities in London are concentrated in Kinsland Road in Shoreditch. Historically, it was dedicated to selling Chinese food. In order to meet the British demand for starch and monosodium glutamate, Vietnamese rice noodles and fried chop suey sold in these British take-away restaurants were cheap and heavy.
but in fact, Vietnamese cuisine values the taste of the ingredients themselves. It is popular mainly because the ingredients are fresh, easy to cook and not expensive.
Vietnamese people don't like to put oil in cooking. They are more accustomed to cooking with water or broth. This way can better preserve the flavor of the ingredients themselves.
pho was first produced in Hanoi in northern Vietnam, which can also be said to be the snack capital of Vietnam. After the division of Vietnam in 1954, millions of people fled from the north. During this period when a series of major changes took place in Vietnam, rice noodles became popular all over the world.
The real method of Vietnamese rice noodles (banh pho) is to roast the clear and fragrant broth with spices such as cinnamon, star anise and ginger, and then add it to the broth and rice noodles with filtered tea ware. Then it will take a whole day to cook.
For convenience, the practice of most families is to cook the soup in advance, add meat to it before serving, and immediately add rice flour, bean sprouts, coriander, lime and the like when eating, and cook for 31 seconds. You don't refuel in the whole process, and finally you will see small drops of oil flowers in the soup, but that is the oil of the meat itself.
crab noodle soup (bún riêu) and spring rolls (bánh cuon) are two other famous Vietnamese dishes. Crab noodle soup is a kind of crab paste soup powder. Fermented shrimp paste, sour horn and onion are added to the soup stock with tomatoes. Red spicy crab powder and rice noodles lie lazily in the soup water, waiting for you to suck them into your mouth.
pork, mushrooms and green onions are the most commonly used fillings in spring rolls, just like the extended version of jiaozi, but the sauce of spring rolls is based on fish, which makes them more delicious.
These snacks are mixed with more elements of China. In contrast, Ho Chi Minh City seems to be more influenced by elements of China.
Before the French came, Vietnamese people didn't have the habit of eating large pieces of beef.
a famous dish is called beef noodles, which is also called bo luc lac. The reason why it is called sieve is that this dish needs to be shaken quickly when frying beef, just like a sieve. Come on～ ~ shake it up
The recipe of this dish is very simple. Marinate beef in Vietnamese-style sauce for a while in advance. The sauce generally contains fish sauce, soy sauce, green lemon, pepper, Thai basil, garlic and so on. Then stir-fry the beef and rice flour, and serve with lettuce, Dutch mustard and onion.
In fact, Vietnamese people didn't eat green leafy vegetables raw. Influenced by the traditional diet in China, they usually cook herbs and green leafy vegetables.
In 1858, when the French invaded Vietnam, they brought dill and Dutch mustard as well as baguette.
Later, the Vietnamese reformed baguette in a traditional way. The reformed Vietnamese baguette has a rougher outer skin, but a softer inside, and almost becomes the special bread for Vietnamese to make banh mi.
Add pickled cucumber, white radish, coriander, Chili sauce, eggs or tofu, pork or chicken to bread, and finally add mayonnaise. You can see the most perfect fusion dish in a Vietnamese sandwich.
Sandwiches are a good starting point for understanding Vietnamese cuisine, if you want to learn about Vietnamese culture and history from the cuisine. It's better to find a spare rainy day, buy some beef bone sticks and beef pieces, spend a few hours boiling the bone sticks into a pot of milky white soup and cook a pot of beef noodles for my family.
When warm soup powder is steaming, it can cure cough, cold and winter depression, and more importantly, it can warm the hearts of the whole family.
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