vimeo/37071868 What makes Vietnamese food special? After an eating tour with Intrepid Travel*, its the fresh herbs and stinky fish sauce that I cannot un-smell. These fragrant elements play an important role in just about every dish in the Vietnamese cuisine canon. Each dish could really have its own bottled fragrance. Leau de Pho (care for a spritz?) would be redolent of mint, cilantro, lemongrass, garlic, star anise, and ginger, with long-simmered beef bones, tear-inducing chilies, and the essential drops of fish sauce. Some would call Vietnamese food simple, and it typically is, but never boring. The food of the north is heavily influenced by China with its stir-fries and noodle-based soups. As you move south, theres more flavor-blending with nearby Thailand and Cambodia. The tropical climate down south also sustains more rice paddies, coconut groves, jackfruit trees, and herb gardens. The food in southern Vietnam is typically sweeter: sweeter broths for pho, more palm sugar used in savory dishes, and those popular taffy-like coconut candies made with coconut cream.
Posted on: Sat, 25 Oct 2014 05:34:12 +0000
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