Uông Thị Quỳnh Chi

Phạm Hoài Phúc

Nguyễn Thúy Hường
Trần Ngọc Mai
Bùi Hồng Dung

Vietnamese Eating Practices

Vietnamese food is renowned worldwide for its exquisite flavors, fresh
ingredients, and deep-rooted cultural traditions. At the heart of these culinary
traditions lie the home-made meals of the Vietnamese people. This essay will explore
the number of meals and snacks, the typical diet, and the cooking techniques that
distinguish Vietnamese cuisine from others.
To begin with, Vietnamese culinary culture embraces a balanced and rhythmic
approach to eating, with three main meals and occasional snacks serving as the
cornerstone of daily dining. Vietnamese often enjoy breakfast between 6 am and 8
am, savoring soft and nourishing dishes like "banh mi," "pho," and "xoi" (sticky rice).
Between 11:30 am and 1 pm, families and workers convene for lunch, considering it
the pivotal meal of the day. This substantial meal comprises rice accompanied by a
variety of side dishes, including meats, vegetables, and fish. Dinner, typically
between 6 pm and 8 pm, is another cherished communal dining experience, featuring
a wide range of delectable dishes. Notably, snacks are not as popular among
Vietnamese people, who often prefer tea and coffee breaks instead.
The typical Vietnamese diet is characterized by its use of fresh ingredients
and a harmonious balance of flavors. Rice, served with every meal, serves as the
quintessential staple. Whether presented as a steaming mound or in the form of rice
noodles, it lays the foundation of Vietnamese cuisine. Additionally, Vietnamese home
cooks prioritize the use of fresh herbs and greens, frequently garnishing dishes or
rolling them into spring rolls, introducing a refreshing and aromatic dimension to their
meals. Furthermore, the ingenious combination of vegetables, meats, and fish
contributes to the distinctiveness of Vietnamese cuisine.
Vietnamese cooking techniques are a blend of simplicity and precision,
designed to maximize flavor and texture. Stir-frying, commonly employed for cooking
vegetables and meats, preserves their freshness and nutrients while imparting a
delightful smoky flavor. Boiling is the prevalent method of cooking among
Vietnamese, allowing flavors to meld and infuse. Steaming is used for various dishes,
from dumplings to seafood, retaining the natural taste and moisture of the
ingredients.
In conclusion, Vietnamese homemade meal practices provide a unique
window into a culinary tradition defined by balance, freshness, and healthiness. By
examining the number of meals and snacks, the typical diet, and cooking techniques,
we gain a deeper appreciation for the culinary experts who prepare them.
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