Volume - V Issue - V Season 3 Volume - V Issue - V Season 3 | Page 51

Author 4 Author 1 Author 2 Author 8 Author 3 FOOD IS NOT RATIONAL, FOOD IS CULTURE , HABIT, CRAVING AND IDENTITY – JONATHAN SAFRAN FOER Food VIETNAMESE FOOD PHO What list of Vietnamese cuisine would be complete without pho? It’s almost impossible to walk a block in Vietnam’s major cities without bumping into a crowd of hungry patrons slurping noodles at a makeshift pho stand. This simple staple consisting of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef, features predominately in the local diet -- and understandably so. It’s cheap, tasty, and widely available at all hours. By -DANG CHA LINH Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, and fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide. By - DAO LIZA Spring rolls Vietnam’s bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention. The crispy shell with a soft veggie and meat filling dunked in a tangy sauce gets the gastronomic juices flowing before a main course. In the north these parcels go by the name nem ran while southerners call them cha gio. By - HOANG KIM CHI 51 PICTURE 1