2. Introduction
Vietnam has been endowed with fertile land
and a long coastline abundant with seafood.
The north part of the country is colder and
has a minimal variety of produce compared
to the south which is warmer. The north and
the south are bordered by the sea as such
seafood plays an important role in the
Vietnamese cuisine.
3. Vietnamese cuisine is divided into three
sections:
the north, where life is difficult and the
food oftentimes used for survival;
the central part with a more
sophisticated cuisine; and
the south having the most diverse
cultural influences and access to food
supplies.
4. HISTORICAL INFLUENCES
1. Wonton, chair siu, kat tieu, wheat noodles,
popia, mooncake, etc. are just some of the
dishes that were of Chinese origin.
2. From the Chinese, the Vietnamese
adopted the use of chopstick, stir fries,
beancurd, and the love for noodles.
3. The French culinary traditions introduced
the pates, French bread, sauces, and butter.
4. Curries came from India.
5. Coconut milk and spices including curries
were introduced by Laos and Cambodia.
5. 6. The Vietnamese adopted the mango
sticky rice and lau Thai of the Thai Cuisine.
7. Han Quoc and mutat wasabi were of
Korean and Japanese origin.
8. The application of the two Chinese
philosophies, Yin and Yang and the Five
elements in the preparation of
Vietnamese dishes to achieve balance
and harmony in the body and spirit.
6. REGIONAL CUISINES
❑The food from each region in Vietnam carry
their distinctive and unique characteristics
that portray the living condition of people.
❑The traditional Southern Vietnamese meal is
made up of fresh Ingredients that only the
fertile and wide range of tropical fruit like
mangosteen, mango, and dragon fruit. The
southern style diet is very green with
vegetables, fish and tropical fruits as the
main ingredients.
7. In Central Vietnam food is prepared
with the strongest and boldest flavor.
This area is known for its salt and fish
sauce industries thus these two
condiments are central to their daily
diet.
Northern Vietnamese Cuisine has
strong Chinese influence and its
popular dish is Pho. The north prefer
noodles as their staple.
8. ❑In Southern Vietnam, Rice is a staple
in Southern Vietnamese diet.
❑Northern Vietnamese cooking is the
least bold in flavor compare to foods
from in Central and Southern
Vietnam. All dishes with fish are
garnished with dili.
9. KOREAN FEAST
❑ A basic feast consist of ten dishes: Five
dishes in bowls cellophane noodles,
bamboo shoot, meatball, bird or
chicken stew dishes and five dishes in
plates such as Vietnamese sausage,
boiled chicken or dude, Vietnam salad
and stir frying dishes. This kind of feast is
original in Northern Vietnam.
10. Four dishes present during the feast
of Tet are Vietnamese sausage,
spring roll, stew dishes and meatball.
The feast for offering ancestors
includes sticky rice, boiled chicken,
Vietnamese rice, wine and other
preferred food by ancestors in the
past.
Gifts are given before guest leave
the feast.
11. FIVE ELEMENT CORRESPONDENCE
Vietnamese cuisine is influenced by the Asian
principle of five elements and Mahabhuta.
Many Vietnamese dishes include five spices that
correspond to five organs. Vietnamese dishes
typically include five types of nutrients in addition to
five colors when possible. Dishes in Vietnam appeal
to gastronomes via the five senses by the use of
food arrangement for the visual, crispy ingredients
for the sound, five spices for the taste, aromatic
herbs for the smell, and contrasting texture and
consistency for the touch.
12. VIETNAMESE BASIC INGREDIENTS
Bean Sauce – is made
from fermented soy beans,
water, and salt. This potent
sauce similar to Japanese
miso. It is great way to
brighten the flavor of stir
fries.
14. Coconut milk – This is used mostly
for desserts and puddings in
Vietnam, not to create heavy
curries as in Thai cooking, this is
pulverized coconut meat mixed
with water. Vietnamese cooks
prefer the unsweetened variety.
15. Fish Sauce - Known as nuoc mam,
this is the ubiquitous element that
ties Vietnamese recipe together. It
is made by drying anchovies for a
few hours in the sun, then layering
them with the salt in earthenware
vats, where this concoction is
allowed to ferment.
16. Five- spice powder
A Chinese mixture of
spices that imparts a
licorice/woodsy
fragrance to dish.
17. Galanga – This is also
known as Thai ginger. This
earthy, peppery cousin
of ginger has though
reddish skin and orange
or whitish flesh. It is usually
added at the last minute
to get maximum flavor.
18. Ginger – This is used as
universally in Vietnam as
garlic in Italy, ginger works
wonderfully to brighten a
sauce or stir frying . It can
be used sliced in coins and
removed before service or
finely grated and left in a
dish.
19. Ground Chili Paste – This
is made from ground red
chilies, garlic, and
vinegar.
20. Hoisin Sauce – This is made from
soybean, puree, sugar and
caramel sauce. This salty-sweet
sauce is used in dipping sauces,
marinades, and stir fries. Hoisin
sauce is thick reddish brown.
21. Jasmine Rice – The preferred
rice of Southeast Asian. It is
long grained and similar to
Basmati in its floral aroma.
22. Kaffir Lime leaves –
These jade green
leaves impart a lemony
aroma to curries, soup,
and stir fries.
23. Lemongrass – Known as
citronella. This is actually a
grass variety with an
intense lemon flavor
which Vietnamese use to
infuse a soup, sauce , or
curry or marinate meats
fish.
24. Mung Bean Sprouts –
These have subtly
flavor and slightly
crunchy. Mung bean
starch is pressed into
cellophane noodles.
25. Mushrooms – The straw
mushrooms with their
very delicate flavor, are
the mostly commonly
used in Vietnam.
26. Oyster Sauce – This thick brown
sauce is made from ground
oyster which are cooked in
salted water and soy sauce,
water, cornstarch, and caramel
coloring.
27. Rice Noodles – These are made
from rice flour and come flat or
round. Flat rice noodles are
categorized into 3 widths thin
medium large. Thin and medium
noodles are used for soups,
while the widest are reserved for
stir fries.
28. Rice Paper – This is made
from a batter of rice flour,
water and salt. The paper
is steamed, then dried on
bamboo racks. Used as
wrapper for a variety of
spring rolls.
29. Tamarind – A large brown
pod fruit but usually sold in
syrupy liquid form or dried
blocks. Acidy in taste good
for soup or fresh crab dishes.
30. CONDIMENTS
Vietnamese usually use raw vegetables
as condiments for their dishes. It named
rau song or rau ghem. For some dishes,
rau song could come into all flavors: sour,
spicy, bitter. Dishes in which rau song is
indispensable are banh xeo and hot pot.
The vegetables principally are herbs are
wild edible vegetables gathered from
forest and family gardens. Leaves and
buds are the most common parts of
vegetable used. Most of the vegetables
have medical value.
31. RAU SONG INCLUDES:
Lettuce,
Raw bean,
Herbs,
Shredded banana flower,
Green banana,
Split water spinach,
Mango bud, and
Guava leaves
32. PAIRING
1. Chicken dishes are combined with lime
leaves.
2. Crab and seashell dishes are combined with
fishy smell herb and perilla.
3. Dishes reputed as “cold” or “fishy smelled”,
such as catfish, clams or snails, are
combined with ginger or lemongrass.
33. SAUCES
Mam tom (shrimp paste)
Nuoc mam (fish extract) the fish sauce can be
used as it is or mixed with lemon juice, garlic,
vinegar, sugar, and chili. This mixture is called
Nuoc mam pha.
Tuong made from fermented soybeans.
Soya sauce, mostly used in marinades and
sauces.
Hoisin sauce, mixed in Pho or as dipping and
sauces.
Hot chili sauce
34. FOOD COLOURINGS
▪ Red- usually from beetroot or by frying
annatto seed to make oil.
▪ Orange- for sticky rice, comes from Gac
▪ Yellow- from turmeric
▪ Green- from pandan leaf or katuk
▪ Purple- from magenta plant
▪ Black- of gai cake is from ramie leaf
▪ Dark brown- for stew dishes
35. BASIC TOOLS AND UTENSILS
Mortar and Pestle- used to smash or pound
into powder.
Rice Cooker- adds several conveniences that
should be considered.
Chopsticks- use for beating, turning, mixing,
dipping, eating not bad for slabs of bamboo
Knives- used for cutting, chopping, dicing,
slicing, mincing, peeling, separating, and etc.
36. Wok- used for sautéing,
balancing, steaming,
poaching, and deep frying.
Charcoal stove - all cooking
in Vietnamese done on an
earthen charcoal stove
38. COOKING TECHNIQUES COMMON IN VIETNAM
❖Braising/ Simmering- this is the technique
used for making soups and stews.
❖Stir frying- this is rapid cooking over intense
heat. The technique is originated in China.
❖Deep frying- cooking method which food is
submerged in hot oil until reaches as safe
minimum internal temperature.
39. Steaming - this is the common way to
cook food using moist heat, without
removing nutrients and color the way that
boiling does.
Grilling/ Barbequing - is a fast, dry
method of cooking that uses intense heat
radiated by gas flame or glowing
charcoal.
40. Sautéed Bok Choy with
Garlic- totally simple,
easy, and delicious, it is
flavored with garlic and
soy sauce
41. Chao/ Congee/Jook
Thit Heo Bam Hot Vit
Bac Thao
Vietnamese/ Chinese
Rice Porridge with
Ground Pork and
Preserved Duck egg.
43. Chinese Spare
Ribs with Coca
Cola and Soy
Sauce-
tender as anything
ribs that are
fragrant, and
fabulous
44. Honey Spice Cake –
taste like a French
pain d’epices
but has the rich
moistness of honey.
45. Cobb Salad – is
meticulously composed
with bacon, avocado,
chicken breast,
tomato, and hard
boiled egg
arrange on a bed fresh
lettuce leaves.
46. Vietnamese Spring
Role- are made with
shrimp, vegetables,
herbs, and rice noodles
wrapped in rice paper.
Traditionally served
with fish sauce.
47. Bung Tom (Sautéed
Shrimps on
DryNoodles and
Vegetables)- is
loaded with not just
the best flavors, but
with veggies and
shrimp..
48. Vietnamese Sticky Rice
and Black- Eyed
Pudding Recipes- is a
Vietnamese popular
dessert made with sticky
rice/ glutinous rice and
black- eyed peas
served with coconut
sauce.
52. Thank you so much
and may God bless us all! 😇🤍
Group 5 Members:
Alfeche, Ronnel
Boquila, Honey Marie
Dispo, Karl Patrick
Janiola, Jonilyn
Macalandag, Raisa
Palingcod, Christine
