17 unkown facts about Vietnamese cuisine

Chef Tong Hoang Gia shares trivia about what makes this fare unique

1.Vietnamese cuisine involves the use of fish sauce, soy sauce, fresh herbs, fruits and vegetables.

2. Cakes are wrapped in banana or coconut leaves.

3. Vietnamese recipes make use of a range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves.

4. Traditional Vietnamese cooking is appreciated for the freshness of the ingredients and for the minimum use of oil which makes this cuisine very healthy.

5. Beef, pork, chicken, fish and various kinds of seafood are used in most dishes.

6.Vietnamese also have a sweet dessert soup that is usually prepared with beans or sago and served with diced seasonal fresh fruits.

7. Unlike Chinese spring rolls which can be oily at times and are generally made with wheat flour, Vietnamese spring rolls are made with rice flour and are very light on the palate

8. The spices used in dishes are mild.

9. Mint leaf is used extensively in most dishes to cleanse your palate.

10.You will primarily taste four flavours fish sauce, lime or rice, vinegar, salt and sugar.

11.This cuisine is famous for its noodle soup and spring rolls.

12. During summer the food is lighter and a lot of vegetables are used in dishes, while in winter pork and beef are used a lot.

13. Lamb is not widely consumed.

14. We avoid using preserves and corn starch in the food; the emphasis is on using fresh ingredients.

15. Rice wine is available in different colours including red, black and yellow.

16. Lotus tea is another popular beverage in Vietnamese food.

17. Every part of the lotus is used to prepare different dishes androot plants are used a lot in different dishes.

As told to Melissa D'costa

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