Abensberg

The kitchen Vietnamese is sometimes appreciated in the “Chinese” restaurants without it being known (many “Chinese” restaurants in France are in fact of the restaurants natives of the Far East and not strictly speaking Chinese ).

Bases of the kitchen Vietnamese

It is a kitchen whose principal condiment is the Nước mắm an anchovy sauce or various fish fermented in salt being connected with the Garum former Latin. The sauce of soya being a condiment mainly used in the dishes of Chinese, Korean or Japanese origin.

Rice is of course an essential component of the kitchen Vietnamese.

It is there rather sticking, contrary to the rices used in occident.

Crushed, it is transformed into wafers, used in the Chả giò . Powder tiny room, it is used as a flour to make crepes, cakes or pastes.

One will distinguish two kinds of pastes: those containing rice (called according to the size Bun , Hủ tiếu , Phở …), and those containing corn ( Semi ). The use of one or other varies according to the dish.

The kitchen Vietnamese reflects cultural diversity and ethnic country. For this reason one should speak more about kitchens Vietnameses. One can however distinguish several groups.

Cook North

Older, it very largely makes call to soups, dishes mijotés and with the grills. Very refined, it counts in particular the following elements:
  • Cơm phở , national soup Vietnamese, catch with the breakfast in all the country,
  • Phở gà , soup with chicken,
  • Semi xào , corn noodles fried with varied trimming,
  • Chả cá , fried fish.

Cook Center

Of inspiration at the same time cham and imperial court, it is almost separately and is characterized by an important use of the Piment S, making it sometimes difficult to eat even with other Vietnamese.

The Center Vietnam is the area which offers strongest contrast in term of richness of the population. Thus, beside the imperial court and of her refinements, a population primarily of fishermen lived on a poor and not very cultivable ground. This contributed to the development of a very contrasted kitchen.

  • Bún bò Huế, soup of noodle to ox, speciality of the town of Huế.

Cook South

Inspired by North, but with ingredients of the South, it is sweetened, it is it which is most known through the emigration Vietnamese which is originating in this area.
  • phở (or Cơm phở ),
  • sinh to sầu riêng , Milk shake with the Durian
  • Hủ tiếu , known as soup saïgonnaise, speciality of the town of Mỹ Tho
  • your pine read , melted Vietnamese.

Cook ethnic minorities

Organization of the meals

The organization with Western does not exist: no the entry, dish of resistance, serve, etc But a multitude of dishes offered at the same time on the same table for richest, or single dish (salted, sweetened, or both) in the thousands of small restaurants of streets where the guests move from one restaurant to another according to their wishes.

In the meals of family, the majority of the dishes are prepared in advance and are posed in the center of the table.

Receipts

  • the Nem S or Chả giò (name given to the South), filled wafers of rice fried with duxelle (i.e. a joke containing chopped ingredients or half-compartments small), also called a " nem ran" with north or " roller impérial" in France, not to confuse with the " nem chua" , fermented raw meat pellets.
  • the Bánh xèo , pancakes Vietnameses which one eats mainly with salads.
  • the Bo bun, salad Vietnamese.
  • the Thịt kho , or pig with caramel. One can replace the pig by fish That kho , or shrimps Tom kho
  • the Chè , serves typical Vietnamese. There are several kinds. In general, it is about a consistent element (agar-agar, beans, grains of corn) bathing in sweetened coconut milk.

External bonds

Some popular receipts, some illustrated
  • bánh xèo
  • bo bun
  • semi xao
  • chả giò
  • thit kho

See too

Random links:Galveodon | Gravel bank Gravel bank Binks | White alder | Burgundian Jean-Baptiste of Anville | Lake Velence | Raimundo de Madrazo there Garreta