Vietnamese Food

Cuisine culture in Vietnam

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This website collect all information professionals about: Vietnamese food, vietnamese food recipes, vietnamese food Culture, pho soup, beef, rice noodles, seafood ....It is very important and useful if you want to have a tour in vietnam. And that is not bad idea for your taste.
Someone asked me the other day what my favorite food was..."Vietnamese!" I quickly replied, "At least for the moment."

About Viet Nam...

Vietnam is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea, referred to as East Sea (Vietnamese: Biển Đông), to the east. With a population of over 86 million, Vietnam is the 13th most populous country in the world.

How to eat Pho

    Garnishing pho is like creating your own hamburger -- you'll have it your method. So, before putting any pho into your mouth, add your own finishing touches. Then dive in with a two-handed approach: chopsticks in one hand to choose up the noodles, the soup spoon within the alternative to scoop up broth and alternative goodies.

    Whether you withdraw for pho or build a bowl at home (see my recipe), your pho ritual might include:

        Bean sprouts: Add them raw for crunch or blanch them 1st.

    Chiles: Dip and wiggle skinny slices of hot chile within the hot broth to unleash the oil. Leave them in if you dare. For best fragrance and style, attempt Southeast Asian chiles like Thai bird or dragon instead of jalapeños. Serranos are higher than jalapeños.

    Herbs: Strip contemporary herb leaves from their stems, tear up the leaves and drop them into your bowl. offered at Viet markets, expensive ngo gai (culantro, thorny cilantro, saw-leaf herb) imparts heady cilantro notes. the ever present purple-stemmed Asian/Thai basil (hung que) contributes sweet anise-like flavors. Spearmint (hung lui), standard within the north, adds zip. [For details, see Essential Viet herb page on this web site.]

    Lime: A squeeze of lime offers the broth a tart edge, particularly nice if the broth is simply too sweet or bland.

    Sauces: many of us squirt hoisin (tuong) or Sriracha hot sauce directly into the bowl. i do not favor this observe as a result of it obliterates a well-prepared, nuanced broth. however I do reach for the hoisin and Sriracha bottles to form a dipping sauce for the meat meatballs (bo vien).

    This is two video i collected on Youtube show some people eat pho at restaurant. You can see if you have never tasted this dish.


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