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Bachelor of Culinary Arts and Food Service Management (Hons.) HTM2513 - Kitchen Operations 3 (Asian Cuisine) Vietnam Group Members: AimanAsyraf 1004JP89035 Joshua Choo 1004JP89082 Anton Korent 1004JP88499
Map of Vietnam • Geography • 73 million population • S shaped country streching 1025 miles • Border by South China Sea to the East • China lies North of the country • Cambodia and Laos borders the west • Capital of Vietnam is Hanoi • Famous Cities • Hanoi • - city on a riverbed • Ho Chin Minh • - 6 million people • - tamarind famous produce • Hoi An • - vibrant dock city • - well known for its simple cuisine • Dalat • - colony town • - french influence • - famous for producing variety of • berries • Hue • - city with a lot of history of Nguyen • Dynasty
Northern Climate • Hot & rainy from May to Oct • Violent typhoons & heavy rain during summer • Summer average temperature of 30 celcius& 16 celcius during winter • Religion • 80% buddhist • Followers of confucianism • Offerings made to ancestors regularly • Presence of Ong Tao (Kitchen God) in every home • Famous Landmarks • December 19 Market • - ghost market • - built on war graveyard • Highway 1 • - 2200 km • - connects northen Long Son • (china border) to Southern • Ca Mau(Cambodian Border) • Hoan Kim Lake • - backyard of Hanoi City • - Pon Ngoc Son Temple lies north of • lake • Delta Mekong • - biggest rice paper producing area Country • Regions • Northern Vietnam • - mountainous • - home to montagnards(hill tribes) • - peanut mostly grown crop • Coast • - full of fishing villages • - producer of fish sauce in country • - cities include Nha Trong, Phen • Thiet & MuiNe • - only agriculture is dragon food • Southern Climate • Has 3 seasons • Nov,Dec& Jan coolest time of the year • Feb to May tempreature rises to 35 celcius • Rainy seasons begins at May or June and last until Oct or Nov
Food • Fresh • Fragrant & aromatic • Balanced flavors • Daily Routines • Exercises before breakfast • Wakes up very early • Prefer a savaoury breakfast (Pho Bo) • Visit Bian Hoi (draught beer) outlets before returning home • Etiquette • Elders showed respect • Children ask permission before start eating • Choice cuts given to elder first • Rude not to finish your plate Culture • Beliefs • Food is a very important aspect of life • Consider rice to be of highest valie • Earing alone is very unluichy • Evening meal essentual part of life • Dead often buried in rice firelds • Porridge used as offering to the dead • Family Life • Normal for parents grandparents and child to live in the same house • Children expected to work hard at a young age • Responsible for cleaning while parents are off at work • Eldest must take care of younger siblings • People • 85 % to 90% of poplation are ethic vietnamese • Believed to be descaendants of early rice cultivating people
Leisure • Urban vietnamese enjoy visiting the parks in their towns & cities • Men gather in cage or sidewalk stalls to talk & play chess • Many vietnamese practice Tai Chi,Kung Gu,Karate as a hobby
Beverages • Tea (Tra) • Coffee (Caphe) • Beer (Bia) • Rice Wine (Ruou) • Che (Cendol Drink) • Sugar Cane Juice (Mia Da) • Avocado Smoothie (Sinh to Bo) • Common Pantry • Ingredients • Annatto seed • Banhbeo flour • Bang xea flour • Coconut milk • Cellophone noodles • Dried chestnuts • Dried Chinese mushroom • Dried squid • Goji berries • Jujube • Lotus leaf • Dalat & Central Highland Cuisine • Ginger chicken (GaRong Gung) • Glazed sesame pumpkin (Bi NgaXaoVung) • Stir fried venison with peanuts and lemongrass (NaiXao) • Taro cakes (Cha Koi Mon) • Lime marinated beef salad (GoiBo) • Steamed omelet with pork and cellophane noodles(Trung Hap Thit) Cuisine • Sauces and Sides • Annatto oil (Mau Rieu) • Banhbeo dipping sauce (NuocCham BanhBeo) • Classic dipping sauce (NuocCham) • Caramel sauce (NuocMau) • Fried shallots (HanhThi) • Lime ,chilli & salt (ChanhOtMuoi) • Peanut sauce (Sot Lac) • Pickled bean sprout (DuaGia) • Soy & chilli dipping sauce (Xi DauOt)
North Cuisine • Fried sticky rice (Com Nep Chien) • Duck soup with jujubes and nuts (VitTiem) • Poached beef & bamboo mustard green rolls (Bo CuanCai) • Eel cakes (Cha Luon) • Steambot with seafood chicken beef & tofu (Lau Thop Cam) Bo CuanCai Lau Thop Cam Cha Luon
NimHuaChuoi Bo La Lot • Hanoi cuisine • Banana flower salad (NimHuaChuoi) • Fried spring rolls( Nom Ran Ha Noi) • Barbeque pork 2 ways on vermicelli (Bun Cha) • Beef noodle soup (Pho Bo) • Beef in betel leaf (Bo La Lot) • Duck & bamboo salad (Nom MongVit) Pho Bo
Tom ChienDua Cha Muc • The Coast Cuisine • Squid cakes (Cha Muc) • Coconut prawns (Tom ChienDua) • Pippis steamed with beer lemongrass &chilli (NgheXaoOt) • Lobster curry (Cary Tom Hum) • Lemon grass tofu (DauPhuSa Ot) • Poached snapper with peanuts and rice paper (GoiCa) DauPhu Sa Ot
Centre Cuisine • Squid filled with pork & noodles (MucNhoiThit) • Sticky rice steamed in lotus leaf (Com Sen Hue) • Hue spring rolls (NemCuan Hue) • Prawn & green rice in betel leaf (Tom Quan La Lot) • Chicken &lotus seed broth(GaHom Hat Sen) GaHom Hat Sen NemCuan Hue MucNhoiThit
BanhXeo Nom XoaiXanh • Ho Chi Minh City Cuisine • Crispy Seafood Rice Panckae (BanhXeo) • Braised oxtail with 5 spice (DuoiBo Hon Ngu Vi) • Prawn on sugar cane (Tom BaoMia) • Tamarind crab (Cua Rang Me) • Green mango salad (Nom XoaiXanh) • Lacy spring rolls with tuna (Cha Gio Re) Cua Rang Me
References • Parver,Edward, Countries of The World :Vietnam, Evans Brother Limited,New York, 2005 • Lister,Tracey, KOTO A Culinary Journey Through Vietnam, Hardie Grant Book, Australia, 2008