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Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Lao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pho Bo 3
Phở or pho (, , ; ) is a Vietnamese cuisine, Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat (usually beef (), sometimes Chicken as food, chicken ()). Phở is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Nam Định people were the first to create Vietnamese traditional phở. Phở is considered Vietnam's national dish. Phở originated in the early 20th century in Northern Vietnam, and was popularized throughout the world by Vietnamese refugees, refugees after the Vietnam War. Because phở's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Ho Chi Minh City, Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. History Phở likely evolved from similar noodle dishes. For example, villagers in say they a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Paper
"Rice paper" has many varieties such as rice paper made from tree bark to make drawing and writing paper or from rice flour and tapioca flour and then mixed with salt and water to produce a thin rice cake and dried to become harder and paper-like. It is used to wrap many ingredients when eating. Vietnam is the only country that creates edible rice paper from the process of making rice noodles and pho noodles. Rice paper is a product constructed of paper-like materials made from different plants. These include: *''Thin peeled dried pith of Tetrapanax papyrifer'': A sheet-like "paper" material was used extensively in late 19th century Guangdong, China as a common support medium for gouache paintings sold to Western clients of the era. The term was first defined in the Chinese–English Dictionary of Robert Morrison who referred to the use of the Chinese medicinal plant as material for painting, as well as for making artificial flowers and shoe soles. *''Xuan paper made from paper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shahe Fen
''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encountered in Southeast Asia, such as ''kway teow'', ''kwetiau'', and ''kuetiau''. ''Shahe fen'' is often stir fried with meat and/or vegetables in a dish called ''chao fen'' (炒粉; pinyin: chǎo fěn). While ''chao fen'' is a transliteration of Mandarin, ''chow fun'' from Cantonese (see the main article at beef chow fun) is the name most often given to the dish in Chinese restaurants in North America. Names While ''shahe fen'' and ''he fen'' are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. In addition, ''shahe fen'' is often synonymously called kway teow (), literally "ricecake strips", translit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Har Gow
Har gow (sometimes anglicized as "ha gow", "haukau", "hakao"; ) is a traditional Cantonese dumpling served as dim sum.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p41. Name The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with '' siumaai''; when served in such a manner the two items are collectively referred to as ''gar gow''-''siu mai'' (). ''Har gow'', '' siu mai'', ''cha siu bao'', and egg tarts are considered the classic dishes of Cantonese cuisine and referred to as ''The Four Heavenly Kings''. (). The name in Cantonese also means "wedding gown" as the shape of the dumpling resembles the traditional gown worn by a woman on her wedding day. Description These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple buns.'' Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of ''siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fatter ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wonton
A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles of wonton served throughout China, though most foreigners are only familiar with Cantonese wontons because of the predominance of Cantonese restaurants overseas. Originating from China, wontons have also become popular in other East and Southeast Asian cuisines. History Yang Xiong from the western Han Dynasty mentioned "bing wei zhi tun", which means wontons are a type of bread. The difference is that wontons have fillings inside and are eaten after being steamed or boiled. Ancient Chinese thought wonton were a sealed bun, lacking "qi qiao" ('seven orifices'). So it was called " hun dun" (混沌), which means 'turbidity' or 'chaos'. Based on the Chinese method of making characters, the radicals are changed from water to food, then it b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinicization
Sinicization, sinofication, sinification, or sinonization (from the prefix , 'Chinese, relating to China') is the process by which non-Chinese societies come under the influence of Chinese culture, particularly the language, societal norms, culture, and ethnic identity of the Han people—the largest ethnic group of China. Areas of influence include diet, writing, industry, education, language/lexicon, law, architectural style, politics, philosophy, religion, science and technology, value systems, and lifestyle. In particular, ''sinicization'' may refer to processes or policies of acculturation, assimilation, or cultural imperialism of norms from China on neighboring East Asian societies, or on minority ethnic groups within China. Evidence of this process is reflected in the histories of Korea, Japan, and Vietnam in the adoption of the Chinese writing system, which has long been a unifying feature in the Sinosphere as the vehicle for exporting Chinese culture to other As ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Table Sauce
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner. Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Many condiments, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast food meals. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with ''seasoning''. Others restrict the definition to include only "prepared food compound containing one or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kikkoman
is a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, , and sake, juice and other beverages, pharmaceuticals, and restaurant management services. Kikkoman has production plants and offices in Japan, the U.S., the Netherlands, Singapore, Taiwan, China and Canada. Kikkoman is the most popular brand of soy sauce in Japan and the United States. The village of Sappemeer in Groningen, the Netherlands, is the European headquarters of the company. A plant on the site began operations in 1997 and now produces over 400 million litres of soy sauce per annum. History West Japanese-style soy sauce, called , has been a well-known condiment for over 300 years. Kikkoman is the largest manufacturing company in the world, and "the one most responsible for introducing to the West". Founded contemporarily in 1917, with the merger of eight family-owned companies, Kikkoman is based in Noda, Chiba Prefecture, Japan. Those companie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Indochina
French Indochina (previously spelled as French Indo-China),; vi, Đông Dương thuộc Pháp, , lit. 'East Ocean under French Control; km, ឥណ្ឌូចិនបារាំង, ; th, อินโดจีนฝรั่งเศส, officially known as the Indochinese Union; vi, Liên bang Đông Dương, , lit. 'East Ocean Federation'; km, សហភាពឥណ្ឌូចិន; lo, ສະຫະພາບອິນໂດຈີນ and after 1947 as the Indochinese Federation,; vi, Liên đoàn Đông Dương; km, សហព័ន្ធឥណ្ឌូចិន; lo, ສະຫະພັນອິນດູຈີນ was a grouping of French colonial territories in Southeast Asia until its demise in 1954. It comprised Cambodia, Laos (from 1899), the Chinese territory of Guangzhouwan (from 1898 until 1945), and the Vietnamese regions of Tonkin (French protectorate), Tonkin in the north, Annam (French protectorate), Annam in the centre, and French Cochinchina, Cochinchin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
