| Vietnamese Cuisine |
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Thinking of eating out tonight? Want something healthy and light? Try Vietnamese food that stands out for its contrasting flavors, various textures and use of exotic spices and ingredients. Using mainly rice, wheat and legumes, it's simple but appetizing. The abundance of fresh herbs in almost every dish, the minimal use of oil and the treatment of meat as a condiment rather than the main dish makes Vietnamese food a health buff's dream. Given Vietnam's proximity to Thailand, and the fact that a huge number of Vietnamese refugees reside here, it's not surprising that Vietnamese cuisine has taken root in several places around the country, particularly in Bangkok. In the last 200 years, Vietnamese cuisine has evolved into a unique combination of Asian and French cooking. As in most Asian cuisine, vegetables are part of the daily diet and are often chopped up before being cooked. But like the French, most soups are based on consommes. The most common spice is lemongrass, which is more commonly known in Vietnam as citronella. Another ingredient is pate, a paste made of mashed shrimp, pepper and coriander. Although Vietnamese cuisine hardly uses any oil, food is usually stir-fried. Fish is always preferred over chicken or pork. Also, Vietnamese curries are less spicier than their Indian or Thai counterparts; they are flavored usually by coriander, and chilies are used in small quantities. When noodles are added to the soup, it becomes pho (say foot without the t), a delicious one-dish meal for breakfast, lunch or even dinner. Diners are often served a bowl of broth ladled over meat that is accompanied by fresh rice noodles and garnished with coriander and onions. Basil leaves, bean sprouts and green peppers are optional. Like most Southeast Asian cuisine, the Vietnamese can't do without fish sauce (nouc mam). It is added to many dishes and also used as a salad dressing. Vietnamese restaurants:
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