Vietnamese food gives people two impressions, one is cheaper, popular dishes with some Chinese characteristics, the restaurant environment will not do too much decoration; the other is to emphasize the French-style cooking Vietnamese food, because Vietnam was once ruled by the French, leaving traces of the French culture everywhere, the taste of Vietnamese food has been affected by the French Vietnamese food, and thus there is a French Vietnamese food said.
Vietnamese people inherited from the Chinese dietary culture of yin and yang harmony, cooking is the most important refreshing, original flavor, only a little spice, fish sauce, cauliflower and lemon and other essential condiments, steaming, barbecuing, simmering and mixing, and fewer hot frying pan. Even some of the deep-fried or barbecued dishes that are considered more "hot" are often accompanied by fresh lettuce, mint, nine layers of pagodas, cucumbers and other raw vegetables to eat together to achieve the effect of "removing oil and fire".
Vietnamese food is sour and spicy, especially appetizing. Vietnamese special lemon, cane shrimp, Vietnamese spring rolls are specialties, Vietnamese lemon with mint leaves and hot and sour sauce has a special flavor. Cane shrimp is to use fruit cane to skewer the shrimp meat and grill, after serving on the plate, together with the side dishes with dried rice soup skin dipped in water, and then wrapped in lettuce dipped in hot and sour sauce to eat, not only delicious and not greasy, plus their own hands to wrap, a unique flavor. The spring rolls are crispy on the outside and flavorful on the inside, and the lettuce wrapped around them makes them even more fragrant and delicious. After the meal, try Vietnamese coffee, wait for it to slowly drip into the cup, and then with condensed milk, savor its smoothness.
Vietnamese food is not as spicy as Hunan food, which seems to be just a little spicy, and then the feeling passes quickly, like a breeze. Hot and sour soup is one of the representatives of the work, not with sour vinegar, but with a local production of sour seeds, sour seeds is a kind of local long legume shaped like a knife beans core, with a sour flavor. In addition to the sour seeds, the soup is made with grouper, bean sprouts, tomatoes and cilantro, which makes the soup taste spicy and sour, and sour and fresh.
The most important secret of Vietnamese cuisine is the dish of fish sauce on the table, which is marinated in a purely natural way for a long time, concentrating the essence of the fish with high nutritional value. Although the fish sauce is not very beautiful, but in the food sent to the mouth, there is a kind of indescribable freshness, all thick, greasy, can not melt the dish, if you put a little fish sauce will have a fresh flavor. It is also said to be the secret recipe for Vietnamese women's slenderness, fish sauce is quite nourishing, and women can take it for a long time to keep their youthful body.
Vietnamese curry powder taste is relatively moderate, there will be no special stimulation of the feeling, and Vietnamese coconut milk, lime, shredded coconut together into a curry sauce, light taste, coconut flavor; Indian curry curry powder used in a very heavy spice flavor, while the Thai curry paste taste very spicy.
The biggest difference with the Indian spices is that the Vietnamese spices are made from fresh plants, lemongrass, is the most commonly used in Vietnamese cuisine, a seasoning condiment, you will smell a strong floral aroma; lemongrass, basil, mint, celery to the Vietnamese cuisine to enhance the color of a lot of; onions, green onions, parsley, and exotic flavors for the Vietnamese cuisine. In practice, the meat is usually marinated in spices before cooking, so that the flavor of the gold "forced" into the meat, chewing between the mouth and tongue.