Of all the aspects of Vietnamese culture, cuisine is perhaps one of the most accessible, and also presents unique cultural features.
The beauty of balance - Creat famous vietnamese recipes
The open-door era allows Vietnamese people today to access many world-class cuisines. Especially in big cities, catering services specializing in foreign dishes are growing in number, scale and richness. We have a Cambodian market, a Chinese street, a Japanese food court "Little Japan", and a variety of 5-star standard restaurants serving high-class European dishes. However, in the face of the massive "attack" of foreign culinary cultures, Vietnamese indigenous cuisine is not weak. We still can't have 3 meals a day without rice, and traditional dishes like braised fish or sour soup are always enough to attract any Vietnamese. The strong position of Vietnamese cuisine in the wave of globalization and cultural mixing lies in its simple secret: deliciousness and harmony.
When compared with foreign cuisines, we can clearly see the value of moderate harmony in Vietnamese dishes.
Chinese cuisine - a cuisine that is considered to have influenced Vietnamese cuisine - actually always gives the feeling of being too greasy. The Chinese prefer to use grease in their dishes, not only fried recipes but also stews and baked goods also have a very high amount of fat. On the other hand, the feudal system with a lavish lifestyle created the characteristic of using too many rare and nutritious ingredients in dishes, not only causing boredom for diners but also sometimes counterproductive, overeating, affecting health.
Vietnamese people do not use much grease, nor do they use rare ingredients such as fish fins, abalone or stomach rats. Vietnamese cuisine conquers people with its frugality, moderate in taste and nutritional content from ingredients.
Talking about flavors and the reduction and seasoning in cooking, Vietnamese cuisine also shows its harmonious characteristics with a very good balance of sour - spicy - salty - sweet. There is not a single taste that dominates in the plate of Vietnamese food. Sour soup has the spiciness of chili, but also the sweetness of pineapple and the sourness of tamarind or vinegar, mixed together, creating an even and moderate consistency.
In comparison with European countries - which is considered a big man of world cuisine with a rich history of aristocratic cooking, Vietnamese cuisine still has its outstanding features. While French food is famous for its principle of keeping the fresh taste of ingredients, the seasoning is almost based on three basic spices: salt - pepper - sugar, Vietnamese spices are rich and rich. much richer. The French steak can be very attractive thanks to the slight sweetness of rare beef, but it is also "eight pounds, half a pound" when compared to beef with fish leaves or rich Hue beef noodle soup of the Vietnamese people.
The philosophy of coordination in food - Creat famous vietnamese recipes
Not famous for rare, expensive or "poisonous" ingredients, Vietnamese meals are built on the basis of simple, popular but rich food. Combining many types of protein, fiber and especially spices, Vietnamese dishes become harmonious and incredibly delicious.
Especially in spices, we have a series of different categories such as onions, coriander, perilla, dill, marjoram or fermented products with batches, vinegar, and alcohol; from vegetable spices such as garlic, lemongrass, galangal, ginger to animal-based spices such as dozens of fish sauces and dipping sauces. It is the variety and flexible combination of the above spices that create a very moderate taste, not too sweet, fatty, spicy or salty for Vietnamese cuisine.
The harmonious advantage of Vietnamese cuisine also comes from the traditional thought of balanced yin and yang. With yin representing darkness, softness, and passivity, and yang being bright, hard, and active, this philosophy holds that everything in the world has yin and yang, and those two elements always blend. together make up the existence of the world.
Eating is no exception to this principle. A dish or a tray of Vietnamese rice contains deep philosophical values with the development of yin and yang and the five elements interacting with each other - two principles that combine in cooking to achieve a harmonious beauty according to the standards. Vietnamese aesthetic standards.
Specifically, a dish must contain both yin and yang states to be equal. Cold (yin) main ingredients such as duck eggs must be accompanied by hot (yang) herbs such as laksa leaves, cold (yin) duck meat must have hot (yang) ginger to be delicious. On a larger scale than the daily tray of rice, this yin-yang rule is even more evident: braised, fried, or grilled dishes have a salty taste, a thick, dry texture (yang) has a cool vegetable soup, liquid water (negative) rebalanced.
Going a little deeper into the principles of ingredient development and cooking methods of the Vietnamese people, we will be surprised to know that the Five Elements mutualistic law is quite strict in cooking. The Five Elements are born from Yin and Yang, representing the five alternating states of the universe: Metal - Wood - Water - Fire - Earth. Each pair of elements in the Five Elements, if combined correctly, will coexist - support and support each other, on the contrary, will cause contradictions - cancel each other. In cooking, the Vietnamese pay great attention to the selection of each appropriate pair of ingredients and spices to reach the state of the Five Elements, bringing the flavor and nutritional effects of the dish to the highest value. it.
The Vietnamese have classified sour taste, powder and animal bile into Wood, bitter taste, fat and young intestine into Fire, sweet, protein and stomach into Earth, spicy, mineral salt and old intestine into Kim Finally, the salty, liquid and kidney taste belongs to Water. Good with Earth, so ingredients with natural sweetness such as snakehead fish go well with bitter vegetables.
Vietnamese delicacies are sometimes a combination of all five elements of heaven and earth, both conveying all the richness of natural flavors and balancing nutritional values in the body. In a bowl of pho, we see a combination of all materials, smells, flavors, and colors: lean beef (Earth), encrusted with fatty dandruff (Fire), salty broth (Metal), the spiciness of chili vinegar and vinegar. ginger (Water), with the sourness of fresh lemon squeezed on the face (Wood).
Although it does not have flashy, luxurious or unique elements, Vietnamese cuisine still "scores" thanks to the harmonious taste of simple things. With deep philosophical values imbued with the spirit of Asia, Vietnamese food today is always the most suitable choice for us - a nation with a thousand-year-old personality that has always cherished harmony, peace between man and nature.
0 comments:
Đăng nhận xét