Vietnamese cuisine is one of the most popular cuisines across Asia. Indeed its complex flavours and easy appeal has made Vietnamese food a global force. With mass migration after the war with America, the Vietnamese diaspora has helped bring their healthy and tasty dishes to the world.
[su_pullquote]Vietnamese cuisine is more than just pho[/su_pullquote] The dishes of Vietnam reflect the country’s deep traditions, their use of local ingredients and many cultural touchstones which help to define what it means to be Vietnamese.
Vietnamese cuisine always combines fragrance, taste, and colour. Vietnamese cuisine always has five elementswhich are known for its balance in each of these features. Many Vietnamese dishes include five fundamental taste senses (ngũ vị): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth), corresponding to five organs (ngũ tạng): gall bladder, small intestine, large intestine, stomach, and urinary bladder.
Vietnamese dishes also include five types of nutrients (ngũ chất): powder, water or liquid, mineral elements, protein and fat. Vietnamese cooks try to have five colours (ngũ sắc): white (metal), green (wood), yellow (earth), red (fire) and black (water) in their dishes.
Dishes in Vietnam appeal to gastronomes via the five senses (năm giác quan): food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching. Whether complex or simple, Vietnamese dishes also offer satisfying mouthfeel during the dining enjoyment.
Five-element correspondence
Vietnamese cuisine is influenced by the Asian principle of five elementsand Mahābhūta.
| Correspondence | Elements | ||||
|---|---|---|---|---|---|
| Wood | Fire | Earth | Metal | Water | |
| Spices (ngũ vị) | Sour | Bitter | Sweet | Spicy | Salty |
| Organs (ngũ tạng) | Gall bladder | Small intestine | Stomach | Large intestine | Urinary bladder |
| Colors (ngũ sắc) | Green | Red | Yellow | White | Black |
| Senses (ngũ giác ) | Visual | Taste | Touch | Smell | Sound |
| Nutrients (ngũ chất) | Carbohydrates | Fat | Protein | Minerals | Water |
Yin-yang balance
The principle of yin and yangis applied in composing a meal in a way that provides a balance that is beneficial for the body. While contrasting texture and flavors are important, the principle primarily concerns the “heating” and “cooling” properties of ingredients. Certain dishes are served in their respective seasons to provide contrasts in temperature and spiciness of the food and environment.
Some examples are:
- Duck meat, considered “cool”, is served during the hot summer with ginger fish sauce, which is “warm”. Conversely, chicken, which is “warm”, and pork, which is “hot”, are eaten in the winter.
- Seafoods ranging from “cool” to “cold” are suitable to use with ginger(“warm”).
- Spicy foods (“hot”) are typically balanced with sourness, which is considered “cool”.
- Balut(hột vịt lộn), meaning “upside-down egg” (“cold”), must be combined with Vietnamese mint(rau răm) (“hot”).
Popular Dishes
