Vietnamese Culinary

Tradition

By: Ernest Tan Guan Xiang

Introduction• Vietnamese cuisine encompasses the foods and

beverages of Vietnam, and features a combination of five fundamental tastes in the overall meal.

• Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements.

• Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruits and vegetables.

• Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, and reliance on herbs and vegetables.

• Vietnamese food is considered one of the healthiest cuisines worldwide.

Example of Vietnamese foodNem ran/cha gio

Banh mi Banh cuon

Che Troi Nuoc

Vietnamese Cooking Method• Fried Dishes The meats are deep-fried for a crispy outer coating, then stir fry together with vegetables and flavouring. This method involves more oil and high temperatures.• StewingThis method is specially used for meat with herbs and seasonings. Traditionally, stewed dishes are usually cooked by the earth ware pot for a very long time until the meat become tender in texture.• BoilingFamous for healthy food, a lot of dishes are made by this method because of its freshness and healthy. Usually, when boiling the vegetable, people still keep the water after boiling to make vegetable soup for family

Dishes of the outlet

Sen Bar & Restaurant

Long Phung Restaurant

Little Vietnam Restaurant and Coffee

The Orange Lantern

THE ENDHOPE U ENJOY