Vietnamese Cuisine
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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 an ...
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Pho Bo 3
Phở or pho (, , ; ) is a Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat (usually beef (), sometimes 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 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 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 ate phở long before the French colonial period. The modern form emerged be ...
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