VIETNAMESE STREET FOOD, ★★★★★, FOOD IN VIETNAM, STREET FOOD VIETNAM, VIETNAMESE STREET FOOD

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VIETNAMESE FOOD, ★★★★★, VIETNAMESE STREET FOOD, VIETNAM FOOD, Vietnamese food has become more and more popular around the world. Food lovers may have tried the two best known Vietnamese dishes – spring rolls and bread rolls. Rice, noodles, fresh vegetable and herbs all play big roles in Vietnamese food, making it one of the healthiest cuisines in the world. In Vietnam you’ll discover one unmistakable fact: Vietnamese people love noodles. They eat them every day, sometimes for every meal. Vietnamese noodles are made from a few basic ingredients, the most common being rice, wheat and mung beans, but a whole sub-cuisine is built on these basics. In the northern part of the country, thanks to the influence of neighbouring China, people tend to use more soy sauce than other parts, where fish sauce is more usual. Other common ingredients in Vietnamese cooking include black pepper (mainly in the north), hot chili, coconut milk, limes, lemon grass, tamarind and cane sugar, supplemented by asparagus and potatoes, courtesy of the French influence. Methods of cooking vary from simmering or boiling to frying or grilling. Stir-frying using a wok and chopsticks is common. Many European influences can be found in Vietnamese dishes, including sauces, meats, cold roast pork, patés and baguettes (French rolls). At the other end of the scale, in some parts of the country there is still plenty of demand for exotic meats such as dog, turtle and snake. Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal.[1] 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, and fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves.[2] Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide. Vietnamese cuisine boasts a huge variety of noodle soups, each with distinct influences, origins and flavours. A common characteristic of many of these soups is a rich broth. Vietnamese usually use raw vegetables, rau sống, or rau ghém (sliced vegetable) as condiments for their dishes to combine properly with each main dish in flavour. Dishes in which rau sống is indispensable are bánh xèo and hot pot. The vegetables principally are herbs and wild edible vegetables gathered from forests and family gardens. Leaves and buds are the most common parts of vegetables used. Most of the vegetables have medicinal value.[citation needed] Rau sống includes lettuce, raw bean sprout, herbs, shredded banana flower, green banana, water spinach, mango bud and guava leaves. What's the first Vietnamese food that pops to mind for you? Phở? Bánh mì? Spring rolls? All of these are quintessential dishes to be sure—and you've already knocked off three of the 20 in this list—but we've only just begun. When you're talking about "Vietnamese food," as mentioned before, you're talking about rice in many forms (steamed, sticky, noodles, pancakes, porridge), fish sauce (lots of it), herbs (mint, cilantro, lemongrass), seafood, pork, beef, chicken, and tropical fruits (rambutan, banana, papaya, mango, etc.), with borrowed flavors from the French imperialists and nearby countries like Laos, Cambodia, Thailand, and China. Most dishes fall under broader categories. "Bánh," for example, encompasses the many steamed rice cakes and rolls (like bánh cuốn and bánh bèo); not to be confused with the "bún" family, which always involves some rice vermicelli (whether with pork, as in bún chả, or the various noodle soups, such as bún rieu); "goi" is synonymous with salad, and in Vietnam they're typically made with non-lettuce things like unripe green papaya or mango. VIETNAM STREET FOOD 2015, HANOI VIETNAM, 2015, STREET FOOD VIETNAM, VIETNAMESE STREET FOOD