(History) http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Vietnam.html (Cooking Methods) http://vietkitchen2013.blogspot.com/2013/02/cooking-methods-in-vietnamese-cuisine.html (Cooking tools and equipement) http://www.sbs.com.au/food/article/2013/05/16/utensils-vietnamese http://www.xuvn.com/foodofvietnam/vietnamese_kitchen_cooking_utens.htm (Common Ingredients) http://www.saveur.com/article/Techniques/A-Guide-to-Vietnamese-Ingredients (Popular Dishes) http://www.myrecipes.com/how-to/5-to-try/vietnamese-dishes#more

3. • Neighbors have influenced the Vietnamese people in regards to what they eat
and how they cook.
• People from Mongolia who invaded Vietnam from the north in the tenth century
brought beef with them.
• This is how beef became part of the Vietnamese diet.
• Common Vietnamese beef dishes are pho bo (Beef Noodle Soup) and bo bay
mon (Beef Cooked Seven Ways).
• The Chinese who dominated Vietnam for 1,000 years taught the Vietnamese
people cooking techniques such as stir frying and deep frying, as well as the use
of chopsticks.

4. • In the south, neighboring Laos, Cambodia, and Thailand introduced such
ingredients as flat, Cambodian style egg noodles, spices, chili, and coconut milk.
• Beginning in the sixteenth century, explorers and traders introduced foods such
as potatoes, tomatoes, and snow peas.
• When the French colonized Vietnam (1858–1954), they introduced foods such
as baguettes (French bread), pâté, coffee with cream, milk, butter, custards, and
cakes.
• In the 1960s and 1970s (Vietnam War era), the U.S. military introduced ice
cream to Vietnam when it contracted with two U.S. dairies to build dozens of ice
cream factories.

6. This method involves more oil
and high temperatures.

7. By this method, you can keep
nutrition for your dishes and
maintain free-oil healthy food for
your family.

8. This method is specially used for
meat with herbs and seasonings.

9. This technique is usually applied
for vegetable, mushroom
themselves, sometime chef can
mix with meat and fish sauce.

10. Famous for healthy food, a lot of
dishes are made by this method
because of its freshness and
healthy.

11. There is a variety of dishes are
made from this method such as
skewered dishes, cooked in
bamboo tubes over fire

12. This method is very simple but
bring an amazing healthy taste
for the dish.

13. Raw meat or seafood preparing
with lime and vinegar to freshly
cook the meat

14. (Congee) (Soup) (Roasting)

15. (Hot pot) (Curry) and (cook in a vinegar-based hotpot)

17. Perfect balance and weight. For
slicing. For Chopping.

18. Comfortable, round hardwood
handle. Perfect balance and
weight. For slicing.

19. Steel blade. Traditional wood
handle. Perfect for slicing &
pealing fish

20. can also be used to deep fry,
braise, stew, smoke or make soup.

21. Essential for steaming dim sum,
vegetables, fish etc.

22. Essential for grinding and
pounding herbs, seeds and spices
and making pastes.

23. Many braised Vietnamese dishes
are cooked in claypots. It
distributes heat evenly.

24. Very handy for making Vietnamese
salads and pickles as it can be used to
finely grate or thinly slice large
quantities of ingredients consistently.

25. Pieces of bamboo provide a
gentle scour to clean your carbon
steel wok.

26. A traditional pair of tongs will
work well for removing fried
foods from hot oil.

27. drain food from hot oil or boiling
water.

28. I prefer a wood chopping block
over plastic. Plastic is too hard on
the cutting edge of your cutting
tools.

29. (Fish sauce) (Kaffir lime leaves) (Thai chiles)

30. (Dried rice paper) (Cellophane noodles) (Rice stick noodles)

31. (Coconut milk) (Tamarind) (Wood ear mushrooms)

32. (Lemongrass) (Dried lemongrass ) (Holy basil)

34. Also known as Pho Bo, this fragrant and
flavorful dish creates a distinctive broth
by combining beef oxtail–which is easy
on the wallet–with additional flavors
like fresh ginger, radish, fish sauce,
cloves, and cinnamon.

35. These light and delicate rolls
combine the best of both texture
worlds

36. With the distinctive flavor of star
anise, the sweetness of cinnamon,
the heat of ginger, and the
brightness of fresh herbs

37. Known in Vietnam as Bun Tom
Nuong Xa, this dish features grilled
shrimp, vermicelli, lettuce, crisp
veggies, fresh mint, and peanuts

38. For incredible and authentic
Vietnamese flavor, cut tender pork
cutlets in strips and marinate in
sesame oil, green onions, fish sauce,
tamari, and brown sugar before pan-
cooking.

39. Stir-fry tofu in a simple sauce of
oyster sauce, sugar, fish sauce,
and olive oil.

40. - GROUP II @ASIANCUISINE

41. • http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-
Index/Vietnam.html
• http://www.sbs.com.au/food/article/2013/05/16/utensils-
vietnamese
• http://vietkitchen2013.blogspot.com/2013/02/cooking-
methods-in-vietnamese-cuisine.html
• http://www.xuvn.com/foodofvietnam/vietnamese_kitchen_cooki
ng_utens.htm
• http://www.saveur.com/article/Techniques/A-Guide-to-
Vietnamese-Ingredients
• http://www.myrecipes.com/how-to/5-to-try/vietnamese-
dishes#more