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Vietnamese Cuisine

Vietnamese Cuisine. Vietnamese Cuisine. Cuisine translates to a m th u c A m : drink Th u c : food. Vietnamese Cuisine. Rice ( com ): staple food One of the major producers in the world Famous for noodle dishes Meal relies mainly on rice and vegetables rather than meat

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Vietnamese Cuisine

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  1. Vietnamese Cuisine

  2. Vietnamese Cuisine • Cuisine translates to am thuc • Am: drink • Thuc: food

  3. Vietnamese Cuisine • Rice (com): staple food • One of the major producers in the world • Famous for noodle dishes • Meal relies mainly on rice and vegetables rather than meat • Fish sauce and or soy sauce used in most dishes

  4. Vietnamese Cuisine • Separated into three regions • All emphasize serving fresh vegetables and or fresh herbs along with dipping sauce • Common meats: pork, beef, prawns, various tropical fish, and chicken

  5. Northern Region • Birthplace of many famous dishes such as pho • Foods served warm or hot are preferred due to cold weather • Stir fry and simmer rather than deep fry • Salty tasting foods

  6. Northern Region • Does not use as many herbs and vegetables as the central and southern parts • Black pepper is used more often than chilies • Use soy sauce more than fish sauce • Strong Chinese influence

  7. Central Region • Known for its sophisticated style of cooking • Link to the imperial kitchens of the Nguyen Emperors in Hue • Use of many small side dishes • The more dishes on the table the wealthier the household • Use of fish sauce • Most colorful and spicy

  8. Southern Region • Tropical climate • Cooking is simpler • Combination of sweet and sour flavors

  9. Southern Region • Use more chilies than the north • Use fish sauce • Many dishes adopted from the French • Pastries • Curries influenced by India

  10. Popular Dishes • Pho: beef noodle soup • Banh Mi Thit: Vietnamese sandwich • French bread containing pate, Vietnamese mayonnaise, different selections of Vietnamese cold meats, pickled diakon and carrots, and cucumber slices • Often garnished with coriander, black pepper, and jalapeno pepper • Spring rolls or Egg rolls • Deep fried flour rolls filled with pork meat, Vietnamese yam, crab, shrimp, and mushrooms • Goi: Vietnamese salad Goi

  11. Condiments • Hoisin sauce (uong den): Chinese dipping sauce • For spring rolls and BBQ pork • Nuoc cham “Dipping Sauce” • Fish sauce, chili peppers, sugar, lime or lemon juice or vinegar, and garlic • Soy sauce • Fish sauce

  12. Noodle Soups • Wide variety of noodle soups • Influences from all regions • Each with distinct and special taste • Common characteristic is rich and tasty broth • Clear broths are low fat low calories

  13. Chayote (su su) Cucumber (dua chuot) Eggplant (ca or ca tim) Daikon (cu cai trang) Water spinach (rau muong) Bok choy Carrots (ca rot) Cauliflower (hoa lo) Cabbage (cai) Bitter melon (muop dang) Vegetables Bok Choy

  14. Durian (sau rieng) Jackfruit (mit) Lychee (vai) Longan (nhan) Rambutan (chom chom) Mango (xoai) Mangosteen (mang cut) Guava (oi) Soursop (mang cau xiem) Custard Apple (binh bat) Star Fruit (khe) Watermelon (dua hau) Sapodilla (hong xiem or xa po che) Pomelo (buoi) Persimmon (hong) Papaya (du du) Fruits Star Fruit Mangosteen Sapodilla Longans Rambutan Jack Fruit

  15. Mangosteen • Compare to the Japanese persimmon or a small tomato • Sweet/sour taste

  16. Rambutan • AKA: Hairy Cherry • Originated from Malaysia • Grows in bunches on tall trees • Turns red when ripe • Rich source of Vit. C

  17. Sapodilla • Originates from Central America • Sweet molasses-like flavor when ripe

  18. Longan • “”Long nhan” means dragon eye • Meat is translucent white • Juicy and sweet • Cooked in water to make the drink nuoc long nhan • Good source of potassium and low in calories

  19. Herbs • Added to foods as they are served • Provides distinctive flavors • Adds color

  20. Rau que (basil) Cay xa (lemon grass) Ngo gai (saw leaf herb) Ngo Om (rice paddy herb) Rau ram (Vietnamese coriander) Hung que (Thai basil) Rau ngo (coriander) Rau bac ha (mint) Giap ca or diep ca (Houttuynia cordata) Tia to (Perilla) Herbs Basil Coriander Lemon Grass Mint

  21. Typical Family Meal • Individual bowls of rice • A roasted meat or fish dish • A stir-fried vegetable dish • Vietnamese-style soup • Prepared fish sauce and or soy sauce for dipping

  22. Meal Time • No particular foods for breakfast, lunch, or dinner • Soups are often consumed at every meal • Traditional breakfast is large • Soup with rice noodles topped with meat or • Boiled egg with meat and pickled veggies on French bread • Strong coffee • Lunch and Dinner • Rice, fish or meat, vegetable dish, and a broth with vegetables or meat.

  23. Food Habits in the US • Eat more bread or instant noodles • More cereal at breakfast • More meat and poultry, less fish and shellfish • Fewer bananas and more oranges, fruit juices, and soft drinks • Youth will increase dairy consumption • Intake of baked goods increases • Soda intake increases • Use of butter and margarine increases

  24. My Pyramid Activity • Design a one-day menu with breakfast, lunch, and dinner with all Vietnamese foods

  25. My Pyramid Activity • What food groups do the menu items fall into?

  26. Tips to Get the Best Nutrition • Make half your grains whole • Vary your veggies • Focus on fruit • Get your calcium rich foods • Go lean with protein What are the strengths of the Vietnamese Diet? What can be improved?

  27. Strengths • Strengths • Includes a considerable amount of fruits, vegetables and fish • Low in fat and calories • Stir-fry, simmering, and steaming cooking methods • Use little oil • Meat as a condiment instead of main course

  28. Ways to Improve • Ways to Improve • Brown rice instead of white rice • Incorporate more calcium-rich foods • Calcium fortified soy products such as milk and tofu • Leafy green vegetables • Monitor sodium intake (ex- fish sauce and soy sauce)

  29. Vietnamese Cuisine Popularity • Widely available • Australia, US, Canada, France, Czech Republic, Germany, Poland, and Russia • Popular with dense Asian populations

  30. "To eat is a necessity, but to eat intelligently is an art."- La Rochefoucauld This material was produced by the California Department of Public Health, Network for a Healthy California, with funding from the USDA Supplemental Nutrition Assistance Program (formerly the Food Stamp Program). These institutions are equal opportunity providers and employers. In California, food stamps provide assistance to low-income households, and can help buy nutritious foods for better health. For food stamp information, call 877-847-3663. For important nutrition information visit www.cachampionsforchange.net.

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