问题描述：
越南饮食文化-Vietnamese food culture!
谁知道越南饮食文化（Vietnamese food culture）?用英文（english）来写的,不用很多,差不多就ok.请给我,
谁知道越南饮食文化（Vietnamese food culture）?用英文（english）来写的,不用很多,差不多就ok.请给我,
问题解答：
我来补答
Vietnam cuisine
With fish sauce-based, add spices from the other dishes. In addition to the extensive use of raw materials on tropical fruits and vegetables, the natural tendency to approach refreshing taste more sour, sweet. The characteristics of light for non-oily, add a high proportion of vegetables to preserve the original flavor of vegetables is expected for the principles of healthy eating were the popular esteem. Health Beef Pho, Vietnam-style spring rolls, Tsai duck eggs, flesh acid, such as silk are famous dish. In addition, the drinks also have special features, such as the throat of frozen coconut green, the color of the beautiful tri-color ice and more ice, and so on Jane.
Vietnamese gives the impression that there are two types of prices are cheaper, and a bit of Chinese dishes popular feature of the restaurant environment will not do too much decoration; stressed that France is a different style of Vietnamese cooking, as Vietnam France has been the rule, leaving all traces of French culture and taste of Vietnamese have been affected, there will no French Vietnamese.
Chinese Vietnamese people for self-catering to reconcile the yin and yang of food culture, cooking the most refreshing, the flavor, put only a few spices, fish sauce, vegetables and flowers, such as Green Lemon is one of the essential seasoning, cooking, barbecue, stew boil , Cold-based, pan fried to less heat. Even some of the more considered "lit" fried or grilled dishes, and more will be coupled with fresh lettuce, mint vegetables, basil, cucumber, and other vegetables can be eaten raw food together in order to achieve "de-oil under fire "Effect.
Hot and sour Vietnamese side, take up an appetizer special. Vietnam characteristics lemon, sugar cane shrimp, spring rolls Vietnam is the specialty of the house, the Vietnam menthol leaves with lemon chutney and do not have a flavor. Sugar cane shrimp is to use the cane shrimp with roasted chicken, along with side dishes on the plate after the use of dried rice paper Zhanshui Bao, and then wrapped in lettuce chutney dip to eat, I is not tired of incense, together with their Hands-on bag, do not have a flavor. Spring rolls with crisp outside Hong, wrapped in lettuce that is more delicious fragrance. After dinner try Vietnamese coffee, waiting for it to slowly trickle Cup Reinforced with milk refining, closer to its taste Xianghua.
Vietnamese than spicy Hunan so hard, just seems to be hot items intended to point out, and that feeling was hurriedly passed, as if Ruoyouruowu breeze. Hot and sour soup is one of the representatives for not using Suancu do, but a local sub-acid produced, the acid is a son of the local Director of the Con-legumes, such as nuclear, with You Suanwei. Suantang in addition to the sub-acid, but also spot Add fish, bean sprouts, tomato and parsley, and so on, boiled soup spicy taste in acid, acid in the sun.
Vietnamese is the most important secret of that dish on the table sauce ingredients, fish sauce with the natural way with marinated for a long time to come, focused on the essence of the fish with a high nutritional value. Although fish sauce is far from being handsome, but in the Food Festival at the entrance evacuation, but could not the kind of delicious, all thick, greasy, Hua Bukai food, let alone a little fish sauce and fresh flavor. It is said that Vietnamese women or build's Fit secret, rather Yin and fish sauce, women's long-term use can always maintain the posture of youth.
Vietnam curry powder relatively modest tastes, and there is no special feeling of excitement, and Vietnam, coconut milk, lemon green, along with Ye Si tune into a curry sauce, light taste, rich Coconut; Indian curry used in a heavy curry powder The smell spices, Thai curry paste and taste very spicy.
India's largest fragrance and the difference lies in the fact that the Vietnamese spices are used to make the new plant, lemongrass, Vietnamese, is the most commonly used as a seasoning for seasoning, will be a strong smell of flowers; lemon grass , Basil, mint, celery to the Vietnamese, many hyperchromic; onions, shallots, parsley and bring to Vietnamese exotic. In practice, the meat is usually marinated with spices before cooking, so Jin BU Huan so that the aroma of "forced" into the meat, tongue chewing between Hong Health.
以鱼露为本,添加其他调味品而成的菜肴.原料上除广用热带蔬果外,在做法上倾向天然清爽,口味较重酸、甜.特点为清淡不油腻,添加蔬菜的比例高,以保存菜料的原味为原则,颇受健康饮食派的推崇.生牛肉河粉、越式春卷、鸭仔蛋、酸皮肉丝等均为名菜.此外,饮品亦富特色,如冰冻润喉的椰青,色泽艳丽的三色冰和珍多冰等.
越南菜给人的印象有两种,一种是价钱较为便宜,菜式大众化而带点中式特点,餐厅的环境不会做太多装饰；另一种就是强调法国式烹调的越南菜,由于越南曾被法国统治,处处留下法国文化的痕迹,越南菜的口味也因此受到影响,因而有法式越南菜的说法.
越南人承自中国饮食阴阳调和的饮食文化,烹调最重清爽、原味,只放少许香料,鱼露、香花菜和青柠檬等是其中必不可少的佐料,以蒸煮、烧烤、熬焖、凉拌为主,热油锅炒者较少.即使是一些被认为较“上火”的油炸或烧烤菜肴,也多会配上新鲜生菜、薄荷菜、九层塔、小黄瓜等可生吃的菜一同食用,以达到“去油下火”的功效.
越南菜偏酸辣,吃起来特别令人开胃.越南特色檬、蔗虾、越南春卷是特色菜,越南檬配上薄荷叶和酸辣酱别有一番风味.蔗虾就是用果蔗把虾肉串起来烤,上碟后连同配菜用烘干的米汤皮蘸水包起,再包上生菜蘸着酸辣酱吃,既香口又不腻,再加上自己动手包,别有一番风味.春卷外脆内香,包上生菜更觉得清香可口.饭后不妨试试越南咖啡,等待着它慢慢地滴入杯中,再配上炼奶,细细品尝它的香滑.
越南菜比不上湘菜辣得那么狠,似乎是刚刚才品出点辣意来,那感觉又匆匆过去了,如若有若无的微风似的.酸辣汤是其中的代表之作,并不是用酸醋做的,而是用一种当地出产的酸子,酸子是一种当地处长的形如刀豆的豆科植物的核,带有酸味.酸汤中除酸子外,还放入斑鱼、豆芽、蕃茄和香菜等,煮出来的汤味道辣中有酸,酸中有鲜.
越南菜最重要的秘诀是桌上那一碟鱼露配料,鱼露用纯天然的方式用长时间来腌制,集中鱼的精华,有很高的营养价值.鱼露虽然是其貌不扬,不过在醮上食物后送入口时,却有种说不出的鲜美,所有浓、腻、化不开的菜,若放少许鱼露便有清新的风味.据说还是越南妇女身材窈窕的秘方,鱼露相当滋阴,妇女长期服用可永葆青春体态.
越南咖喱粉口味比较适中,不会有特别刺激的感觉,和越南椰奶、青柠檬、椰丝一起调成咖喱汁,口感清淡,椰香味浓；印度咖喱所用咖喱粉有很重的香料味,而泰国的咖喱膏口感辣味很重.
与印度香料最大的区别在于,越南的香料都是用新鲜的植物来做的,香茅,是越南菜里最常用到的一种调味的佐料,会闻到一股浓郁的花香；柠檬草、罗勒、薄荷、芹菜给越南菜增色不少；洋葱、青葱、欧芹又为越南菜带来异国情调.在做法上通常把肉类用香料腌制后再烹调,这样使到金不换的香味“逼”入肉质里,咀嚼之间口舌生香.
With fish sauce-based, add spices from the other dishes. In addition to the extensive use of raw materials on tropical fruits and vegetables, the natural tendency to approach refreshing taste more sour, sweet. The characteristics of light for non-oily, add a high proportion of vegetables to preserve the original flavor of vegetables is expected for the principles of healthy eating were the popular esteem. Health Beef Pho, Vietnam-style spring rolls, Tsai duck eggs, flesh acid, such as silk are famous dish. In addition, the drinks also have special features, such as the throat of frozen coconut green, the color of the beautiful tri-color ice and more ice, and so on Jane.
Vietnamese gives the impression that there are two types of prices are cheaper, and a bit of Chinese dishes popular feature of the restaurant environment will not do too much decoration; stressed that France is a different style of Vietnamese cooking, as Vietnam France has been the rule, leaving all traces of French culture and taste of Vietnamese have been affected, there will no French Vietnamese.
Chinese Vietnamese people for self-catering to reconcile the yin and yang of food culture, cooking the most refreshing, the flavor, put only a few spices, fish sauce, vegetables and flowers, such as Green Lemon is one of the essential seasoning, cooking, barbecue, stew boil , Cold-based, pan fried to less heat. Even some of the more considered "lit" fried or grilled dishes, and more will be coupled with fresh lettuce, mint vegetables, basil, cucumber, and other vegetables can be eaten raw food together in order to achieve "de-oil under fire "Effect.
Hot and sour Vietnamese side, take up an appetizer special. Vietnam characteristics lemon, sugar cane shrimp, spring rolls Vietnam is the specialty of the house, the Vietnam menthol leaves with lemon chutney and do not have a flavor. Sugar cane shrimp is to use the cane shrimp with roasted chicken, along with side dishes on the plate after the use of dried rice paper Zhanshui Bao, and then wrapped in lettuce chutney dip to eat, I is not tired of incense, together with their Hands-on bag, do not have a flavor. Spring rolls with crisp outside Hong, wrapped in lettuce that is more delicious fragrance. After dinner try Vietnamese coffee, waiting for it to slowly trickle Cup Reinforced with milk refining, closer to its taste Xianghua.
Vietnamese than spicy Hunan so hard, just seems to be hot items intended to point out, and that feeling was hurriedly passed, as if Ruoyouruowu breeze. Hot and sour soup is one of the representatives for not using Suancu do, but a local sub-acid produced, the acid is a son of the local Director of the Con-legumes, such as nuclear, with You Suanwei. Suantang in addition to the sub-acid, but also spot Add fish, bean sprouts, tomato and parsley, and so on, boiled soup spicy taste in acid, acid in the sun.
Vietnamese is the most important secret of that dish on the table sauce ingredients, fish sauce with the natural way with marinated for a long time to come, focused on the essence of the fish with a high nutritional value. Although fish sauce is far from being handsome, but in the Food Festival at the entrance evacuation, but could not the kind of delicious, all thick, greasy, Hua Bukai food, let alone a little fish sauce and fresh flavor. It is said that Vietnamese women or build's Fit secret, rather Yin and fish sauce, women's long-term use can always maintain the posture of youth.
Vietnam curry powder relatively modest tastes, and there is no special feeling of excitement, and Vietnam, coconut milk, lemon green, along with Ye Si tune into a curry sauce, light taste, rich Coconut; Indian curry used in a heavy curry powder The smell spices, Thai curry paste and taste very spicy.
India's largest fragrance and the difference lies in the fact that the Vietnamese spices are used to make the new plant, lemongrass, Vietnamese, is the most commonly used as a seasoning for seasoning, will be a strong smell of flowers; lemon grass , Basil, mint, celery to the Vietnamese, many hyperchromic; onions, shallots, parsley and bring to Vietnamese exotic. In practice, the meat is usually marinated with spices before cooking, so Jin BU Huan so that the aroma of "forced" into the meat, tongue chewing between Hong Health.
以鱼露为本,添加其他调味品而成的菜肴.原料上除广用热带蔬果外,在做法上倾向天然清爽,口味较重酸、甜.特点为清淡不油腻,添加蔬菜的比例高,以保存菜料的原味为原则,颇受健康饮食派的推崇.生牛肉河粉、越式春卷、鸭仔蛋、酸皮肉丝等均为名菜.此外,饮品亦富特色,如冰冻润喉的椰青,色泽艳丽的三色冰和珍多冰等.
越南菜给人的印象有两种,一种是价钱较为便宜,菜式大众化而带点中式特点,餐厅的环境不会做太多装饰；另一种就是强调法国式烹调的越南菜,由于越南曾被法国统治,处处留下法国文化的痕迹,越南菜的口味也因此受到影响,因而有法式越南菜的说法.
越南人承自中国饮食阴阳调和的饮食文化,烹调最重清爽、原味,只放少许香料,鱼露、香花菜和青柠檬等是其中必不可少的佐料,以蒸煮、烧烤、熬焖、凉拌为主,热油锅炒者较少.即使是一些被认为较“上火”的油炸或烧烤菜肴,也多会配上新鲜生菜、薄荷菜、九层塔、小黄瓜等可生吃的菜一同食用,以达到“去油下火”的功效.
越南菜偏酸辣,吃起来特别令人开胃.越南特色檬、蔗虾、越南春卷是特色菜,越南檬配上薄荷叶和酸辣酱别有一番风味.蔗虾就是用果蔗把虾肉串起来烤,上碟后连同配菜用烘干的米汤皮蘸水包起,再包上生菜蘸着酸辣酱吃,既香口又不腻,再加上自己动手包,别有一番风味.春卷外脆内香,包上生菜更觉得清香可口.饭后不妨试试越南咖啡,等待着它慢慢地滴入杯中,再配上炼奶,细细品尝它的香滑.
越南菜比不上湘菜辣得那么狠,似乎是刚刚才品出点辣意来,那感觉又匆匆过去了,如若有若无的微风似的.酸辣汤是其中的代表之作,并不是用酸醋做的,而是用一种当地出产的酸子,酸子是一种当地处长的形如刀豆的豆科植物的核,带有酸味.酸汤中除酸子外,还放入斑鱼、豆芽、蕃茄和香菜等,煮出来的汤味道辣中有酸,酸中有鲜.
越南菜最重要的秘诀是桌上那一碟鱼露配料,鱼露用纯天然的方式用长时间来腌制,集中鱼的精华,有很高的营养价值.鱼露虽然是其貌不扬,不过在醮上食物后送入口时,却有种说不出的鲜美,所有浓、腻、化不开的菜,若放少许鱼露便有清新的风味.据说还是越南妇女身材窈窕的秘方,鱼露相当滋阴,妇女长期服用可永葆青春体态.
越南咖喱粉口味比较适中,不会有特别刺激的感觉,和越南椰奶、青柠檬、椰丝一起调成咖喱汁,口感清淡,椰香味浓；印度咖喱所用咖喱粉有很重的香料味,而泰国的咖喱膏口感辣味很重.
与印度香料最大的区别在于,越南的香料都是用新鲜的植物来做的,香茅,是越南菜里最常用到的一种调味的佐料,会闻到一股浓郁的花香；柠檬草、罗勒、薄荷、芹菜给越南菜增色不少；洋葱、青葱、欧芹又为越南菜带来异国情调.在做法上通常把肉类用香料腌制后再烹调,这样使到金不换的香味“逼”入肉质里,咀嚼之间口舌生香.
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