Reig Ryan J.

Abdon
Marhan M. Matlih
BSHRM - lll
 Having been a part of Indochina back in the 1800‘s, many Vietnamese
dishes are influenced by Asian and European cuisine. France, especially, left a big
influence because Vietnam was colonized from 1862 to 1945, when Vietnam finally
won its independence and declared itself a republic.

An influence from France can be seen in the very popular food, Banh Mi, a
Vietnamese baguette. It is very much like French bread and there are many
variations but over many years it has become distinct from a normal French
baguette.
Vietnamese people started to add in their own little ingredients and it eventually
become the banh mi it is today. Banh mi is very fluffy on the inside, is not that
sweet and is usually filled with a variety of meat and vegetables. It is sold in carts
along the side of the streets and because it is filled with a lot of meat and
vegetables, it can be eaten as a meal or just a snack. Banh mi is found everywhere
in Vietnam because it can be eaten on the go and it is very filling.
Although France has left many influences on Vietnamese cuisine, there are still
many other dishes that are originally from Vietnam.
 Although France has left many influences on Vietnamese cuisine,
there are still many other dishes that are originally from Vietnam. One
of the most important part of Vietnamese cuisine, not influenced by
France, would be fish sauce. Fish sauce is usually made from anchovies
soaked in salt. After a week or so, liquid from mixture is drained out
and put back into the pot and it is left to sit until it reaches the right
amount of concentration.
Vietnamese people use fish sauce in almost everything they eat, it
is equivalent to salt and pepper in America. The concentrated version,
which is just plain fish sauce, has a very strong salty meaty taste, so
people usually mix it into their food to add a bit of flavor but there are
also some people who like using it as a dipping sauce. Most people use
the plain fish sauce to make nuoc mam, a sweet and sour fish sauce,
and this is eaten with almost everything.
 Vietnamese Cuisine encompasses the foods and beverages
of Vietnam, and features a combination of five fundamental tastes
(Vietnamese: ngũ vị) in the overall meal. Each Vietnamese dish has a
distinctive flavor which reflects one or more of these elements. Common
ingredients include fish sauce, shrimp paste, soy sauce, bean sauce, rice,
fresh herbs, fruit and vegetables. Vietnamese recipes
use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon
cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese
cooking is greatly admired for its fresh ingredients, minimal use of dairy and
oil, complementary textures, and reliance on herbs and vegetables. With the
balance between fresh herbs and meats and a selective use of spices to reach
a fine taste, Vietnamese food is considered one of the healthiest cuisines
worldwide. Due to the Chinese domination of Vietnam, Vietnamese cuisine is
heavily influenced by traditional Chinese medicine.
 Vietnamese cuisine boasts a huge variety of noodle soups, each with
distinct influences, origins and flavours. A common characteristic of
many of these soups is a rich broth
 Bún bò Huế − Spicy beef noodle soup originated from the royal city
of Huế in Central Vietnam. Beef bones, fermented shrimp paste,
lemongrass, and dried chilies give the broth its distinctive flavors.
Often served with mint leaves, bean sprouts, and lime wedges. Pig's
feet are also common ingredients at some restaurants.
 Bún măng vịt − Bamboo shoots and duck noodle soup
 Bún Ốc − Vermicelli with snails (sea snails similar to the snails in French
cuisine)
 Bánh canh − A thick tapioca/rice noodle soup with a simple broth,
often includes pork, crab, chicken, shrimp, spring onions and fresh
onions sprinkled on top
 Súp măng cua − Asparagus and crab soup typically served as
the first dish at banquets
 Cháo − A variation of congee, it uses a variety of different
broths and meats, including duck, offal, fish, etc. When
chicken is used, it is called cháo gà.
 Cháo lòng − Rice porridge with pork intestine, liver, gizzard,
heart, and kidney
 Bò kho − Beef stew with carrots, usually served with toasted
bread or rice noodles.
 Nhúng dấm − Fire pot with a combination of sliced rare beef
and seafood cooked in sour broth, served with thin rice
vermicelli noodles, fresh vegetables, rice spring roll wrapper,
and dipping sauce.
 Cơm hến − Rice with clams – a popular, inexpensive dish in the
city of Huế and its vicinity
 Cơm chiên cá mặn − Fried rice with salty fermented fish and
chopped snow pea and chicken
 Cá/thịt kho − A traditional family dish of fish or pork cooked in
clay pot and served with sweet and sour soup (canh chua)
 Gà xào gừng − Chicken sauteed with ginger and fish sauce
 Bò lúc lắc − Cubed beef sauteed with cucumber, tomatoes,
onion, pepper, and soy sauce
 Bánh cuốn − Rice flour rolls stuffed with ground pork,
prawns, and wood ear mushroom, they are eaten in a
variety of ways with many side dishes,
including chả (sausage).
 Bì cuốn − Rice paper rolls with the bì mixture of thinly
shredded pork and thinly shredded pork skin tossed with
powdered toasted rice, among other ingredients, along
with salad; it is similar to summer rolls.
 Bánh Pâté chaud − A French-inspired meat-filled
pastry, it is characterized by flaky crust and either pork
or chicken as the filling.
 Bánh mì ốp la − Vietnamese-style fried egg sandwich.
"Ốp la" means "sunny-side up".
 Bò lá lốt − A dish of spiced beef rolled in a pepper leaf (lá
lốt) and grilled
 ò lúc lắc −(shaking beef)French-influenced dish of beef
cut into cubes and marinated, served over greens
(usually watercress), and sautéed onions and tomatoes,
eaten with rice
 Bò 7 món − (seven courses of beef)Multi-course meal
consisting of seven beef dishes. Developed during the
French colonial era when beef became more widely
consumed.
 Cá cuốn ho − A roll with fish and spring onions
 Cá kho tộ − Caramelized fish in clay pot
 Chạo tôm − Prawn paste/cake on sugarcane
 BánhTôm − Prawn and sweet potato fritter
 Gỏi ngó senLotus stem salad, with shrimp and pork or
chicken
 Gỏi đậu hủTofu salad with shredded cabbage, mint,
and soy dressing
 Gỏi nhệchRice paddy eel salad with shredded
vegetables
 Gỏi sứaJellyfish salad with carrot, cucumber, and
sesame dressing
 Gỏi chân vįtDuck feet salad with shredded cabbage
and sweet and sour fish sauce
 Chuối chiênBanana deep-fried in a batter, often served hot
with cold ice cream, usually vanilla or coconut
 Bánh flanInfluenced by French cuisine and served with
caramel or coffee sauce
 Bánh bòA sweet and airy sponge cake flavored with
coconut milk, made from rice flour, water, sugar, and yeast.
 Bánh da lợnA sweet, soft, steamed layer cake made with
rice flour, mung bean, coconut milk, water, and sugar with
alternating layers of starch and flavored filling. Taro or
durian are typically used for the layers of filling.
 Jasmine tea − A local tea beverage of Vietnam
 Bia hơi − A Vietnamese specialty draft beer produced
locally in small batches
 Sữa đậu nành − A soybean drink served either hot or
cold, sweetened or unsweetened
 ượu đế − A distilled liquor made of rice
 Trà đá − A kind of iced tea popular for its cheap price,
it has a faint lime-yellow color and usually does not
have much taste.
 Trà đá chanh − Lemon iced tea
 Chanh muối − Sweet and sour salty lime drink
 Soda hột gà − Egg soda