Mainly fish sauce, adding spices from other dishes. In addition to the extensive use of tropical fruits and vegetables, it naturally tends to be closer to fresh taste and more sour and sweet. Light is not greasy, and the principle of adding a high proportion of vegetables to keep the original flavor of vegetables and healthy eating is deeply loved by people. Raw beef and rice noodles, Vietnamese spring rolls, duck eggs and shredded pork with acid are all famous dishes. In addition, this drink also has special functions, such as frozen coconut green in the throat, beautiful tricolor ice and more ice, and so on.
Vietnamese food gives people two kinds of feelings, the prices are relatively cheap, which is a bit popular in China, and the restaurant environment will not be decorated too much; It is emphasized that France is a different style of Vietnamese cooking. Because Vietnam has been ruled by France, all traces of French culture have been left, the taste of Vietnamese people has been affected, and there is no French Vietnam.
Vietnamese in China use self-help diet to harmonize the food culture of Yin and Yang, and cooking is the most refreshing and tasty, with only a little spices, fish sauce, vegetables and flowers, such as green lemon, which is one of the essential seasonings. Cooking, barbecue, stewing and boiling are mainly cold, and frying in pan with less calories. Even some fried or barbecued dishes that are more regarded as "getting angry" will be accompanied by fresh lettuce, mint vegetables, basil, cucumber and other vegetables that can be eaten raw to achieve the effect of "getting rid of oil under fire".
Hot and sour Vietnamese noodles, pick up the appetizer special. Vietnamese lemon, sugarcane shrimp and spring rolls are the specialties of Vietnam, and Vietnamese mint leaves with citric acid hot sauce also have a special flavor. Sugarcane shrimp is cooked with roast chicken, served with vegetables, put on a plate, dipped in water with dry rice paper, and then wrapped in hot and sour sauce and dipped in lettuce. I am not tired of it, so I wrap it with my hands, which has a special flavor. Spring rolls are crispy and covered with lettuce, which is even more fragrant and delicious. Try Vietnamese coffee after dinner, and wait for it to slowly drop into a cup to strengthen the fragrance with milk refining, which is closer to its taste.
Vietnamese food is so hard than Hunan's spicy food. It seems that as soon as something spicy is ordered, the feeling will pass in a hurry, as if there were no breeze. One of the representatives of hot and sour soup is not made of sour vinegar, but made of a local sour seed, which is made of local beans such as nucleolus and has a sour taste. In addition to acid, the sour soup also contains fish spots, bean sprouts, tomatoes and coriander, etc. The boiled soup tastes spicy in acid and positive in acid.
The most important secret recipe of Vietnamese cuisine is the sauce on the dining table. Fish sauce is marinated in a natural way for a long time, which concentrates the essence of fish and has high nutritional value. Although the fish sauce is far from handsome, it is evacuated at the entrance of the food festival, but it is impossible to be delicious. All the thick, greasy and blooming food, not to mention a little fish sauce and fresh taste. It is said that Vietnamese women have still developed the secret of bodybuilding, Ningyin and Fish Sauce, and women can keep their youthful posture forever after long-term use.
The taste of Vietnamese curry powder is relatively mild, and there is no feeling of special excitement. The coconut milk and lemon green in Vietnam, together with the curry sauce made in Ye Si, are light in taste and rich in coconut fragrance. Indian curry has a strong aroma of curry powder, while Thai curry sauce is very spicy.
The biggest difference between Indian spices and Vietnamese spices is that they are both used to make new plants. Citronella is the most commonly used seasoning in Vietnam. When used for seasoning, it will have a strong floral fragrance; Lemon grass, basil, mint and celery add a lot of color to Vietnamese people; Exoticism brought by onions, shallots, parsley and Vietnam. In practice, meat is usually marinated with spices before cooking, so that the gold is not changed, so that the aroma is "forced" into the meat and the tongue is chewed for health.
A dish based on fish sauce and added with other seasonings. In addition to the extensive use of tropical fruits and vegetables in raw materials, the practice tends to be natural and refreshing, with a heavier sweet and sour taste. Its characteristics are light and non-greasy, and the proportion of added vegetables is high. Based on the principle of preserving the original flavor of vegetables, it is highly praised by the healthy diet school. Raw beef noodles, Vietnamese spring rolls, duck eggs and shredded pork with sour skin are all famous dishes. In addition, drinks are also very distinctive, such as frozen coconut green, colorful three-color ice, rare ice and so on.
Vietnamese food gives people two impressions. One is that the price is relatively cheap, the dishes are popular and have China characteristics, and the restaurant environment will not be decorated too much. The other is Vietnamese cuisine which emphasizes French cuisine. Because Vietnam was once ruled by France, it left traces of French culture everywhere, and the taste of Vietnamese food was also affected, so there was the saying of French Vietnamese food.
Vietnamese people inherited the food culture of China, and the food was harmonious between Yin and Yang. Cooking is the most refreshing and original, with only a little spice. Fish sauce, cauliflower and green lemon are essential condiments, mainly cooking, barbecue, stew and cold salad, and few people fry them in a hot oil pan. Even some fried or barbecue dishes that are considered to be "on fire" are often eaten together with fresh lettuce, mint, nine-story tower, cucumber and other edible dishes to achieve the effect of "removing oil and igniting fire".
Vietnamese food is sour and spicy, and it tastes particularly appetizing. Vietnamese lemon, sugarcane shrimp and Vietnamese spring rolls are all special dishes. Vietnamese lemon with mint leaves and chutney has a unique flavor. Sugarcane shrimp is to roast shrimp meat with fruit cane. After serving, dip the dried rice soup skin in water together with the side dishes, and then wrap the lettuce dipped in hot and sour sauce. It's delicious but not greasy. Plus, it's wrapped by myself, which is especially delicious. Spring rolls are crispy outside and fragrant inside, and lettuce is more fragrant and delicious. Try Vietnamese coffee after dinner, wait for it to drip into the cup slowly, then add condensed milk and savor its smoothness.
Vietnamese food is not as spicy as Hunan food. It seems that I just tasted something spicy, and that feeling passed in a hurry, like a breeze. Hot and sour soup is one of the representative works. It is not made of sour vinegar, but a kind of sour seed produced locally. This sour seed is the core of a local leguminous plant that looks like beans and has a sour taste. In addition to sour seeds, grouper, bean sprouts, tomatoes and coriander are added to the sour soup. The boiled soup is hot and sour, sour and fresh.
The most important secret of Vietnamese cuisine is the dish of fish sauce ingredients on the table. Fish sauce is preserved in a natural way for a long time, which concentrates the essence of fish and has high nutritional value. Although the fish sauce is ugly, it is delicious to pour it on food and send it to your mouth. All thick and insoluble dishes will have a fresh flavor as long as a little fish sauce is added. It is said that it is also the secret of Vietnamese women's slim figure. Fish sauce is quite nourishing yin, and women can keep their youthful posture forever after taking it for a long time.
Vietnamese curry powder has a moderate taste and will not have a particularly exciting feeling. Mixed with Vietnamese coconut juice, green lemon and shredded coconut to make curry juice, which has a light taste and rich coconut fragrance. The curry powder used in Indian curry has a strong spicy taste, while the curry sauce in Thailand has a strong spicy taste.
The biggest difference with Indian spices is that Vietnamese spices are all made of fresh plants. Citronella, the most commonly used seasoning in Vietnamese cuisine, will smell a strong floral fragrance; Lemon grass, basil, mint and celery add a lot of color to Vietnamese food; Onions, shallots and parsley bring exotic flavor to Vietnamese food. In practice, the meat is usually marinated with spices before cooking, so that the golden fragrance is "forced" into the meat and remains on the tip of the tongue between chewing.