Vietnamese people inherit the catering culture of China where yin and yang are harmonious. Cooking is the most refreshing and original, with only a few spices. Fish sauce, cauliflower and green lemon are the essential condiments, mainly cooking, barbecue, stewing and cold salad, with few people frying in hot oil pan. Even some fried or grilled 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, which is particularly appetizing. Vietnamese special lemon, sugarcane shrimp and Vietnamese spring rolls are special dishes. Vietnamese lemon with mint leaves and chutney has a unique flavor. Sugarcane shrimp is to skewer shrimp meat with fruit cane and bake it. After serving, it is dipped in water with dried rice soup skin along with side dishes, and then wrapped with lettuce dipped in hot and sour sauce, which is delicious and not greasy. Plus, it is wrapped by yourself, which has a special flavor. 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, and then add condensed milk to savor its smoothness.
Vietnamese food is not as spicy as Hunan food. It seems that it has just tasted something spicy, and the feeling has passed in a hurry, like a breeze. Hot and sour soup is one of the representative works, not made of sour vinegar, but with a locally produced sour seed, which is the core of a local leguminous plant shaped like a bean, with a sour taste. In addition to sour seeds, grouper, bean sprouts, tomatoes and coriander are also added to the sour soup. The boiled soup tastes spicy and sour, and sour and fresh.
The most important secret of Vietnamese cuisine is the ingredient of dish fish sauce 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 indescribably delicious when it is poured on food and sent to the mouth. All dishes that are thick, greasy and insoluble will have a fresh flavor if a little fish sauce is added. It is said that it is also the secret recipe 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 irritating feeling. It is mixed with Vietnamese coconut milk, green lemon and shredded coconut to make curry juice, which has a light taste and a strong coconut flavor. The curry powder used in Indian curry has a strong spicy flavor, while the curry paste 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 cuisine. In practice, meat is usually marinated with spices before cooking, so that the golden fragrance is "forced" into the meat, and the tongue is fragrant between chewing.