VIETNaMESE CUISINE

⬗ MEMBERS :
⬗ DELGADO, ALTHEA
⬗ LABASTIDA, JASMINE RHEA
⬗ MORELOS, JOHN RUZZEL
⬗ PLETA, ELLENMARIE
⬗ SEGUNDO, AALDRICH
 HISTORY
⬗ Around 12,000 BC, the history of Vietnam was known when the
indigenous people of Vietnam settled in the Hong River Valley.
They use hunting and harvesting plants to live. 
⬗ During the 2nd century BC, Vietnam was called Nam Viet and
was considered to be a Chinese province. For 1,000 years the
Vietnamese people have lived under the reign of various
Chinese dynasties. During this course of time, they have
created their by-product called noodles. 
⬗ Chinese invented the noodles sometime around the time of the
East Han Dynasty.

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 HISTORY
A French Infusion
⬗ Vietnamese cuisine is a fusion of French and Chinese food.
After the invasion of China, the French colony had arrived on
scene and Vietnam became an important part of French
Indochina. 

⬗ One of the most famous Vietnamese dish in the world, phở, is a

great example of a French infusion. The word phở can be
derived by different French word that could mean pot in the fire.

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 HISTORY

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 uniqueness

 It’s Light and Fresh

 It’s Not All About Spiciness

 There’s a French Flair

 Soups are Clear

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 Characteristics

Northern Vietnam Central Vietnam Southern

Cuisine Cuisine Vietnamese Cuisine

Light yet exquisite More spicy flavor Strong flavor,

taste The Traits of Royal dramatic taste
High respect for Delicacies Customized with
traditional recipes Served in small local ingredients
Various versions portions Influenced by
for a single dish French cuisine

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Spring Onion ( hành lá ) Coriander (ngò rí) Garlic Chives (hẹ)

Rice Paddy Herb (ngò

Dill (thì là) Culantro (ngò gai/mùi om/ngổ)
tàu)

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 Vietnamese
Coriander (rau răm) Thai Basil (húng quế) Perilla Leaf (tía tô)

Vietnamese Wild Mint (húng cây) Mojito Mint (húng lủi)

Balm (kinh giới)

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 Fish Mint (diếp cá) Garlic (tỏi) Shallot (củ hành tím)

Ginger (gừng) Turmeric (nghệ) Galangal (riềng)

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 Lemongrass (sả) Chilli (ớt)

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 Oyster sauce Fermented
fish sauce Shrimp Paste

Jasmine rice Pickled Rock sugar

vegetables

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 Sambal Fresh Birdseye
oelek herbs chile

Rice Fried
Shallots Cinnamon
vermicelli
& Shallot Oil

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 Fresh
Peppercorns Cardamom lime

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 Bún chả Phở

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Bánh xèo Bánh bèo
 Bánh cuốn Bò lá lốt

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 Thịt kho Cơm hến

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 Bánh hỏi Bánh Bao Bánh Vạc

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 Bánh canh Bún bò Huế

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 Bánh mì Bánh khọt

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 Kem xôi Cà phê trứng

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 Vietnamese culinary terms include
Rán, chiên – fried dishes
Chiên nước mắm – fried then tossed with fish sauce
Chiên bột – battered then deep-fried
Rang – dry-fried dishes with little to no oil
Áp chảo – pan-fried then sautéed
Xào – stir fry, sautéing
Xào tỏi – stir fry with garlic, very common way of cooking
vegetables
Xào sả ớt – sautéed with lemongrass and chili pepper
Xào lăn – pan searing or stir frying quickly to cook raw meat
Xáo măng – braised or sautéed with bamboo shoots
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 Ban Cuon : a variation on the Chinese Dim Sum (steamed filled dumplings)
Banh Hoi Nem Chua : cooked rice noodles served with raw pork.
Banh Hoi Tom : cooked rice noodles served with lobster.
Banh Trang : rice-paper wrappers made from rice flour, water and salt.
Ca-Kho : raw fish.
Ca Ran Chua Ngot : a special main dish of quickly fried whole fish served with
a delicate sweet and sour sauce touched lightly with chilies and onions, nuoc mam,
vinegar, and sugar.
Cha Gio : the general name for wrapped tidbits of fish, seafood, vegetables, which
are eaten as is after being dipped in various sauces.

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 Hu-Tien : a borth with noodles often served as a hot satisfying breakfast dish.
Mang Tay Nau Cua : soup based on chicken stock with crab meat and asparagus
and mushroom pieces.
Mien Ga : light, flavorful chicken broth (fat-free), served with cellophane noodles
and thinly slivered scallions to garnish.
Mut : a sticky sweet candy that can be prepared from fruits, vegetables, or seeds
cooked in syrup until translucent.
Nonhchon : the short grain rice preferred by the South Vietnamese.

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