[ GROUP 8 ] Topic 7 Vietnamese.pdf

VIETNAMESE CUISINE OBJECTIVES: 1. Understand the factors that influence the Vietnamese Cuisine 2. Identify the tools and equipments in Vietnamese Culinary 3. Recognize the dishes and beverages that offers by the Vietnamese Cuisine. ABOUT VIETNAM HISTORICAL INFLUENCES Vietnamese cuisine has...

VIETNAMESE CUISINE OBJECTIVES: 1. Understand the factors that influence the Vietnamese Cuisine 2. Identify the tools and equipments in Vietnamese Culinary 3. Recognize the dishes and beverages that offers by the Vietnamese Cuisine. ABOUT VIETNAM HISTORICAL INFLUENCES Vietnamese cuisine has deep roots in the history and culture of Vietnam. It is influenced by various factors including Chinese, French, and Southeast Asian culinary traditions. The use of fresh herbs, vegetables, and rice, along with a balance of sweet, salty, sour, and spicy flavors, defines Vietnamese cooking. The cuisine is often characterized by its emphasis on fresh ingredients and harmonious flavors. CHINESE INFLUENCE Period: From around the 2nd century BCE to the 10th century CE. Introduced ingredients such as soy sauce, tofu, and various spices. Techniques like stir-frying and steaming were adopted, and the concept of noodles and dumplings was integrated into Vietnamese cuisine. FRENCH COLONIAL INFLUENCE Period: Late 19th century to mid-20th century. Brought French ingredients and techniques, including the baguette (leading to the creation of Bánh Mì), pâtés, and pastries. Introduced coffee and the method of making Vietnamese iced coffee (cà phê sữa đá). SOUTHEAST ASIAN INFLUENCE Period: Throughout Vietnam's history, especially notable from the 15th century onwards. Introduced spices and cooking techniques from neighboring Southeast Asian countries. Ingredients like coconut milk and spices used in curries became part of southern Vietnamese cuisine. INDIAN INFLUENCE Period: Ancient times through trade routes, particularly from the 1st century CE. Contributed spices like turmeric and cardamom, as well as cooking techniques that influenced southern Vietnamese dishes. The influence is more subtle compared to Chinese and French impacts but is still present in certain dishes. TOOLS AND EQUIPMENT  Home 1. WOK (CHAO) A Wok is a versatile and commonly used tool in Vietnamese cooking for stir-fries, deep-fries, boiled dishes, and even steams. The round shape and sloping sides of the wok make it easy to toss and move ingredients around, ensuring that they cook evenly. Its high sides also make it easy to prevent splatters when deep-frying. 2. MORTAR AND PESTLE A tool used for grinding and crushing ingredients such as herbs, seeds, and spices to make fine paste or powder. These typically come in hard wood, ceramic, or stone.  Home Menu About Us Contact 3. STEAMING Steaming is a gentle cooking method that preserves the natural flavors and nutrients of the food. Vietnamese meals are often highlighted with steamed rice, steamed buns, seafood, dim sum, and dumplings. 4. CLEAVER ((DAO LỚN – MÃ TẤU) A cleaver is used for a variety of tasks, such as chopping, mincing, and crushing ingredients. It’s also used for cutting meats and fish and crushing garlic and ginger. The weight and shape of the cleaver make it a useful tool for chopping through herbs and bones. Plus, the flat side of the blade can be used for tenderizing meats and crushing herbs.  Home Menu About Us Contact 5. CHOPSTICKS Chopsticks are staples in Vietnamese cuisine. Not only do the Vietnamese use chopsticks daily as serving utensils, but they also have larger ones, which they call Dua Ca (grand chopsticks), for cooking. 6. KNIVES In Vietnamese cuisine, knives are used for various tasks, such as slicing herbs and meats, peeling, and cutting fruits or vegetables. A well-made knife can make all the difference in the final dish, resulting in better texture and appearance. Plus, it can lead to a more enjoyable and efficient cooking experience.  Home Menu About Us Contact 7. MANDOLINE Mandoline (plastic food slicer) – A very handy utensil that consists of a flat frame with adjustable cutting blades. To help make Vietnamese salads and pickles, it can be used to grate or slice large quantities of ingredients consistently. 8. DAO BAO A unique traditional Vietnamese peeler/knife that can help peel and slice any raw fruit or vegetable. It essentially does what a mandoline can do but it is rather much safer to use.  Home Menu About Us Contact 9. LADLE (VA) A ladle is a large spoon-like utensil with a deep bowl and a long handle. In Vietnamese cooking, the ladle serves multiple purposes, making it a versatile and indispensable kitchen implement. One of the main uses of a ladle in Vietnamese cuisine is for serving noodle soups, such as Pho and Bun Rieu. 10. SPOON A spoon is a serving and cooking utensil used worldwide. Like in other countries, Vietnamese spoons consist of two main parts: the head, which is shaped like a round or oval shallow bowl, and the handle.  Home Menu About Us Contact 11. RICE PADDLE This wooden tool is perfect for serving rice. It’s usually lightweight and doesn’t stick to the rice, making it easy to scoop and serve. And, it’s gentle on your cookware, so no scratches! 12. RICE COOKER An electric appliance designed to cook rice efficiently.  Home Menu About Us Contact 13. BÁNH KHỌT CLAY CAKE MOLD The Bánh Khọt mold consists of small, cup-like depressions, typically made from clay. The use of clay molds is key to achieving the authentic taste and texture of Bánh Khọt. The clay imparts a subtle earthy aroma and helps in evenly distributing heat, ensuring that each pancake is crispy on the outside and tender on the inside. To make Bánh Khọt, a batter made from rice flour, coconut milk, and turmeric is poured into these molds. Ingredients like shrimp, mung beans, and scallions are added, and the molds are placed over a flame.  Home Menu About Us Contact 14. STONE FLOUR MILL The Stone Flour Mill is a vital tool in Vietnamese kitchens. It features two granite millstones used to grind grains like rice and wheat, preserving their nutritional value. This traditional method enhances dishes like bánh xèo (rice pancake) and bánh cuốn (steamed rolled rice pancake), providing a unique taste and texture. Stone Flour Mills can be found in local markets, they are a symbol of culinary heritage in Vietnam, bridging the past and present.  Home Menu About Us Contact VIETNAMESE DISHES 01 PHO 02 BANH MI 03 GOI CUON 04 BANH XEO 05 MI QUANG 06 XOI 07 CAHNI 08 GOI 09 CAO LAU 10 BUN CHA  Home Menu About Us Contact Pho The comforting noodle soup of pho is known around the world as one of the best Vietnamese dishes. This traditional soup is Banh Mi found almost anywhere in the country and is a prime example of culinary beauty in The country’s famous sandwich. simplicity. With the beloved French baguette, it’s a blend of the two cuisines, originating in the city of Saigon (Ho Chi Minh City). Served on crisp baguette bread, this is a versatile combination of meat, cheese, fresh and pickled vegetables, butter, and chili sauce.  Home Menu About Us Contact Goi Cuon Also known as Vietnamese summer (or fresh spring) rolls. Goi cuon is one of the most popular Vietnamese dishes and delicacies. This healthy snack or appetizer is satisfying without being too filling. Banh Xeo Indulge in authentic, savory banh xeo, Vietnam’s crispy crepe or pancake-style dish stuffed with shrimp, pork, herbs, onion, and bean sprouts. Named after the sound emitted when the batter hits the hot pan, this “sizzling cake” is a treat considered one of the best foods in Vietnam.  Home Menu About Us Contact Mi Quang Originating in Central Vietnam, mi quang is a broth based dish with noodles, served as street food throughout the country. Mi quang manages to mix the best Xoi of both soup and salad for a deliciously satisfying meal. Variations are found throughout Vietnam, such as with sucking It can be enjoyed for breakfast or snails (oc hut), frog, or quail eggs. any other meal and comes in both savory and sweet options. The Xoi Ngu Sac, which means five-colored sticky rice, is one of several must-try variants of Xoi Ngot (sweet sticky rice), especially for those intrigued by its vibrant colors.  Home Menu About Us Contact Cahn Subcategory is the sour soups, or "canh chua," of the south, usually made with starfruit, tamarind, pineapple, and/or tomatoes. They are full of contrasting flavors (sour, Goi sweet, and savory) and contrasting textures (various veggies and seafood). a generic term for "salad" in Vietnam but doesn't usually involve any lettuce. The base instead can be a pile of thinly sliced green papaya or mango, lotus root, cabbage or pomelo.  Home Menu About Us Contact Cao Lau is a noodle dish with pork, adorned with wonton-style crackers. It’s the city’s best-loved meal; a historic culinary delight said to date back more than 100 years, tied to an ancient legend. Bun Cha The pork dish of bun cha is a lunchtime favorite in Vietnam, particularly in the capital city of Hanoi, located in the northern region of the country. This comfort food combines seasoned and grilled pork patties (or pork belly), rice noodles, and herbs, completed with a tasty dipping sauce.  VIETNAMESE BEVERAGE Vietnamese beverages are a reflection of the country's diverse flavors and cultural influences. From strong, sweetened iced coffee to refreshing herbal teas, these drinks offer both traditional tastes and modern adaptations. Whether enjoyed with meals or as stand-alone refreshments, Vietnamese beverages showcase the country's unique culinary identity.  VIETNAMESE BEVERAGE While coffee was introduced by the iced tea is French, the common in combination of strong, many cultures, drip-brewed coffee with but it is a staple sweetened condensed in Vietnamese milk served over ice is dining, where it uniquely Vietnamese is often served for free. CÀ PHÊ SỮA ĐÁ “Vietnamese Iced Coffee” TRÀ ĐÁ “Iced Tea” VIETNAMESE BEVERAGE A traditional Vietnamese draft Vietnamese rice wine, beer, brewed fresh often enjoyed daily and consumed communally through in local beer halls, is a long straws, typically Vietnamese creation, associated with ethnic particularly in Hanoi. minorities in Vietnam. BIA HƠI RƯỢU CẦN “Vietnamese Rice Wine” “Vietnamese Draft Beer”  VIETNAMESE BEVERAGE This is freshly pressed This is a herbal tea sugarcane juice, often made from a variety enjoyed on the streets of herbs and roots, of Vietnam. It’s a which is popular in popular, refreshing drink that highlights the southern Vietnam. It's country's sugarcane believed to have cultivation and is cooling properties in especially prevalent in the hot climate. hot weather. NƯỚC SÂM “Vietnamese Herbal Tea” NƯỚC MIA “Sugarcane Juice” VIETNAMESE BEVERAGE fruit smoothies are found worldwide, but Vietnamese versions often incorporate local fruits and condensed milk, giving them a distinct taste. SINH TỐ Smoothie  Home Menu About Us Contact Reference: Tastekin, E. (2023, May 28). Essential tools for cooking Vietnamese food - Cookly Magazine. Cookly Magazine. https://www.cookly.me/magazine/asia/vietnamese-cooking-tools/ Enguyen. (2016, February 22). Essential cooking equipment in a Vietnamese kitchen. ChunkyDumpling. https://chunkydumplingblog.wordpress.com/2016/02/20/first-blog-post/ Scott, J. (2024, April 19). 27 essential Vietnamese cooking tools. Fifteen. https://www.fifteen.net/vietnamese-cooking-tools/ Vu, H., & Vu, H. (2024, April 10). How to make Vietnamese coffee (Cà phê sữa đá). Hungry Huy. https://www.hungryhuy.com/vietnamese-coffee-recipe-cafe-sua-da-recipe/ Tom. (2023, October 15). Trà Đá: Ode to Vietnamese Iced Tea – Vietnam Coracle – Independent travel guides to Vietnam. Vietnam Coracle. https://www.vietnamcoracle.com/tra-da-vietnamese-iced-tea/ Quy, J., DO. (2021, August 5). Learn Everything About Vietnam's Bia Hoi | Flavors of Hanoi. Flavors of Hanoi. https://flavorsofhanoi.com/blog/what-is-bia-hoi/#:~:text=What's%20Bia%20Hoi%3F,in%20steel%20kegs%20on%20motorbike. Adam, B. (2018, August 10). 9 Must-Try Vietnamese Drinks. Serious Eats. https://www.seriouseats.com/vietnam-travel-drinks-to- seek- out#:~:text=N%C6%B0%E1%BB%9Bc%20S%C3%A2m%20(Herbal%20Tea)&text=Believed%20to%20have%20%22cooling%22%20 properties,Vietnamese%20aversion%20to%20wasting%20anything. Akabori, K. (2013, July 26). The many faces of Nuoc mia (Sugarcane juice). Umami Mart. https://umamimart.com/blogs/main/the- many-faces-of-nuoc-mia-sugarcane-juice?srsltid=AfmBOopSpByOU_EhrCuUzuaVQRmdtm-cdDUu-9BXTRdiah6-tYC10mwk