In all three of the regions in Vietnam, the mainstream culinary traditions have some fundamental features in common: – The freshness of food: A majority of meats are cooked only briefly. Vegetables are usually eaten fresh; when they are cooked, they are briefly stir-fried or boiled. – Contain vegetables and herbs: Vegetables and herbs are essential ingredients for many Vietnamese dishes and used abundantly quite often. – Harmony and a variety of textures: Delicate with rough, water with crunchy, crisp with soft. – In all three of the regions, soup-based or broth-based dishes are common. – Presentation: Usually the condiments that accompany Vietnamese are arranged in a pleasant manner and are very colorful. One thing to note about Vietnamese Cuisine is that although it shares some key features, culinary traditions also do vary from one region to the next. Northern Vietnam has a colder climate which limits the availability and production of spices. This results in the foods being less spicy quite often than those from the other regions. For producing spicy flavors black pepper is used as the most popular ingredient as a substitute for chilis. Generally speaking, northern Vietnamese cuisine isn’t bold in a specific taste – sour, bitter, spicy, salty, or sweet. A majority of foods from northern Vietnam feature balanced and light flavors that results in a subtle combination of a number of different flavoring ingredients.
Special Drinks, beers and many more
Most local people drink watery beer or strong local alcoholic drinks, similar to Mekong whiskey, made from sugar cane or rice. Popular brands of beer include 333, Saigon Export, Saigon Lager, Castel, Huda and Halida. … Bia hoi is the name for cheap, draft beer mostly associated with Hanoi and northern Vietnam. Vietnamese used to mainly enjoy their booze perched on the small plastic chairs that festoon curbside beer joints
Wedding receptions, Events
The wedding party, parents and close family members are included in the photos as well. Guests: Your guests are slowly exiting the ceremony and moving their way to the venue or reception location. … If the wedding party plans to enter the hall along with the bride and groom, they should be lining up at this time as well.
Pho, Noodle soup
It is nearly impossible to walk a block in any of the major destinations of Vietnam without bumping into hungry people at a makeshift pho stand slurping noodles. This basic staple is made out of fresh rice noodles, a salty broth, beef or chicken, and a sprinkling of herbs, which are predominately featured in the local diet. It is tasty, cheap, and widely available at all times.
Cha ca is considered to be so exceptional by Hanoians that one of the streets in the capital city of Hanoi has been dedicated to the fried fish morsels. Cha Ca La Vong is located in the namesake alley, which serves sizzling fish chunks that are seasoned with dill, turmeric, ginger, and garlic tableside on a hot pan.
A tasty banh xeo is nice crispy crepe that is bulging with bean sprouts, shrimp and pork, along with a fresh herb garnish that is characteristic of a majority of Vietnamese dishes. To enjoy a banh xeo like a local, cut it up into slices, roll it in lettuce leaves or rice papers, and then dunk it in the special sauce that it comes with.
Cha gio/nem ran
These crunchy bite-sized spring rolls may not be as popular as the fresh healthier equivalent, but do deserve special mention. Their crispy shells and soft meat and vegetable filling gets dunked into a tangy sauce. In the south, they are called cha gio and in the north, they go by nem ran.