Littlest things

Vietnamese Cuisine - Part 1 Condiments 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. Rau sống includes lettuce, raw bean sprout, herbs, shredded banana flower, green banana, water spinach, mango bud and guava leaves. Pairing Chicken dishes are combined with lime leaves. Crab and seashell dishes are combined with fishy-smelling herb and perilla. Dishes reputed as "cold" or "fishy-smelling", such as catfish, clams, or snails, are combined with ginger or lemongrass. Sauces Mắm tôm (shrimp paste) Nước mắm (fish extract) can be used as it is or mixed wi...

Tình cờ được chia sẻ 1 bài thông tin vô cùng hữu ích trên Wikipedia mà không phải ai làm du lịch hay hướng dẫn viên đều có thể nắm được hết về ẩm thực và cách sử dụng từ trong ẩm thực Việt Nam. Bài viết rất hữu ích trong trường hợp dịch menu nhà hàng @_@ Bạn có thể tìm thấy cách dịch sang tiếng Anh của nhiều món ăn và cách chế biến món ăn từ giữa bài. Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental taste elements (Vietnamese: ngũ vị) 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, and fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and reliance on herbs and...