Food culture

Food culture is culture formed naturally in life. Especially for the people of Vietnam, not just culinary subculture physical beauty but also the spiritual culture. Through cuisine one can understand the subculture represents human dignity, cultural level of the people with morality, manners and customs of eating ...
        Vietnam is an agricultural country of origin of the hot, tropical monsoon. The main characteristics of cultural, ethnic, climate has defined specific characteristics of Vietnam cuisine. This is a cultural diet using lots of vegetables (boiled, fried, as melon, eaten raw); types of broths especially sour soup, while the number of dishes are often of animal nutrition less. The meats used most commonly pork, beef, chicken, geese, ducks, all kinds of shrimp, fish, crabs, snails, mussels, clams, oysters, etc. The dishes prepared from the less common meats such as dogs, goats, turtle, snake, tortoise, meat is often not the primary source, sometimes considered special and are only used on one occasion in connection festival that included drinking alcohol.
         Vietnamese people also have a number of Buddhist vegetarian dishes made from vegetables, soybeans, though the secular community of vegetarians at the school, only the monks in the temple or sick people are forced to diet.
        Vietnam Cuisine also feature a centrist in a material mix is ​​not too spicy, too sweet and too fatty. The secondary raw materials (spices) to Vietnam cooking is very rich, including many aromatic herbs like basil, perilla, marjoram, onion, fennel, etc .; smell ship spice plants such as chili, pepper, lemon grass, shallots, garlic, ginger, lemon fruit or younger leaves; spices such as batch fermentation, fish bowl, suddenly wine, vinegar or bitter candy bars, coconut etc. The typical spices of Southeast Asian nations tropical above used a mutual harmony and generally agree on the principle of "yin and yang coordinated development", such as food cold easily cause stomach must have Hot spices come. The food can not be combined each rider in a dish or food is not tasty at the same time because there is, or is likely to harm the health of folk also drawn into the experience handed down through generations. While enjoying the food, mixing properties of materials in an integrated way above becomes clearer: Vietnamese people rarely eat any particular food, enjoy each dish, a meal that is often Synchronization dishes from start to finish as well as cuisine bua.Day regular use of fish sauce, soy sauce, hoisin sauce. A shared bowl of fish sauce and rice cooker tray on average, from past to present that embodies the close-knit community of Vietnamese people
         One feature more or less distinguished Vietnam cuisine with a number of other countries: Vietnam cuisine delicious focus sometimes but not leading aim is feeding. Thus in the system of Vietnamese cuisine with dishes at very picky, technical security as stewed Chinese cuisine, nor inclined furnished extreme aesthetic of Japanese cuisine, which favor blending subtle spices for delicious dishes, or use the material toughness, brittle enjoy interesting though not really added fat (eg bamboo dishes, chicken wings feet, viscera of animals etc.). In fact many people find a sensible way, featuring Vietnam exudes culinary recipe of the match with the culinary cultures of the world: Chinese food feeding themselves, delicious Vietnamese cuisine mouth, Japanese dishes look like eyes. However, this feature is increasingly fade and become less identity during nhap.Theo opinions Assembly Dr. Han Nguyen Nguyen Nha historian, said that Vietnam cuisine typical 9:
                                 · As sociable or diversity
                                 · As of fat.
                                 · As of flavor
                                 · Count Republic substances, many.
                                 · As of delicious and healthy
                                 · As with chopsticks.
                                 · As the community or collectivity
                                 · As the platter clean.
         Besides the common features, each one region has its own culinary characteristics:
     Northern cuisine: dishes taste just right, not too warm but with bright colors, often dark and spicy, fatty, sweet, mainly using dilute fish sauce, shrimp paste. Hanoi is considered the quintessence of northern cuisine with delicious dishes such as pho, bun thang, bun cha, screws bun, cereal village within ...
     Central Cuisine: Central who prefer to use the more strong-tasting dishes, strong concentrations. Excellent characteristics expressed through special flavor, much spicy food than the North and South. Colors are rich mix, brilliant, fond of red and brown. Central renowned cuisine with sour shrimp sauce, shrimp sauce types. Hue royal court cuisine with royal cuisine is not only very spicy, l