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DIVERSITY
CULTURE
IN
REGIONAL
Vietnam food culture in each part of the country has its own distinct
features.
Influenced by
-
Geography
Topography
Climate
Chinese domination and the French colonialism
staple for people in this part of the country. Some of famous dishes
in the region are Hu Tieu Nam Vang, Bun Mam, fried rice flour cake,
and many kinds of puddings.
a day. It is the time for all family member gather and share
everything together during eating time. After dinner, there is a small
dessert with seasonal fruit.
Food etiquette
Meals are taken communally, using bowls, chopsticks and ceramic
spoons, and are accompanied by an array of sauces, flavourings,
dips, salads and so on. Correct etiquette is to part-fill your bowl with
rice using a spoon, then use the chopsticks to transfer pieces of
meat, fish or whatever, first to the sauce or dip of your choice, then
to your bowl, and finally to your mouth.
Piling food on top of the rice, pouring sauces into your bowl or
transferring food direct from the communal bowl to your mouth are
all mildly frowned upon. Its perfectly acceptable to bring the bowl
almost to your lips and use the chopsticks to scoop it into your
mouth, it avoids food in your lap. However, using the spoon to eat
solid food will be looked upon with pity by Vietnamese people.
Cooking technique
Vietnamese people are in favor of cooking food by boiling, steaming,
barbecuing and briefly stir-frying, etc. over a fire. These ways of
cooking will make food healthier, less fat and high in carbohydrate.
Deep Fried: High temperature to give the meats a crispy outer
coating but remains its nutrition.
Stir-fry: Uses a little oil and processes briefly. This method is widely
used for cooking vegetables or mushroom.
Steaming: Steam food in steamer-woven bamboo or trays made of
metal with two part stacked one atop of the other. Sticky rice and
seafood are two mostly dishes cooked by this way, which remains
nutrition and no oil.