What are the principles of Vietnamese cooking?
Vietnamese cuisine is known for its balance of flavors, use of fresh herbs and vegetables, and emphasis on light and healthy dishes. Here are a few principles that are often associated with Vietnamese cooking:
Balance of flavors: Vietnamese cuisine is known for its balance of sweet, sour, salty, and spicy flavors, which are often achieved through the use of ingredients such as fish sauce, lime juice, and chili peppers.
Use of fresh herbs and vegetables: Vietnamese cuisine makes extensive use of fresh herbs and vegetables, such as mint, cilantro, basil, and lettuce. These ingredients are often used as garnishes or as part of the dish itself to add a fresh and healthy element.
Light and healthy dishes: Vietnamese cuisine is known for its emphasis on light and healthy dishes, such as salads, soups, and grilled meats. These dishes are often low in fat and high in nutrients, and are designed to be easy to digest.
Noodle dishes: Vietnamese cuisine features a variety of noodle dishes, such as Pho, Bun Cha and Bun Bo Hue, which are traditionally served with a variety of herbs, vegetables, and meats.
Grilled and stir-fried dishes: Vietnamese cuisine features a variety of grilled and stir-fried dishes, such as Goi Cuon (spring rolls), Cha Gio (Fried spring rolls) and Com Tam (broken rice) which are often served with a variety of herbs, vegetables, and meats.
Use of seafood: Vietnamese cuisine makes use of a wide variety of seafood, from fish to shellfish, which is often used in soups, salads, and stir-fries.
Street food: Street food is an important part of Vietnamese cuisine and offers a wide variety of dishes such as banh mi, banh xeo, and com tam.
Overall, Vietnamese cuisine is known for its balance of flavors, use of fresh herbs and vegetables, and emphasis on light and healthy dishes, which creates a unique and delicious culinary experience.
