Rice is also used to make noodles. There are four main types of rice noodles used in Vietnamese cooking. Banh pho are the wide white noodles used in the quintessential Vietnamese soup, pho .
Bun noodles (also called rice vermicelli) look like long white strings when cooked. Banh hoi are a thinner version of bun noodles. In addition, there are dried glass, or cellophane, noodles ( mien or bun tao ) made from mung bean starch.
Vietnam’s ingredients reflect its geography and climate. Rice (grown in water paddies throughout the country) is the main starch used in everyday meals, and is also made into different kind of cakes and noodles. Besides a number of Buddhist vegetarian dishes, most Vietnamese dishes or meals are a combination of a variety of vegetables, herbs and meats.
Common herbs may include lemon grass, lime or kaffir. Popular meats are pork, beef, chicken, prawn and various fish. Lamb, duck, birds, and even dog or other wild animals are also used but not widely. Fish sauce and soy sauce are used as both flavorings and dipping sauces for nearly every dish.
Just as essential to Vietnamese cuisine as rice and noodles is nuoc cham or a Vietnamese dipping sauce. Nuoc cham is a fish sauce based dipping sauce that deftly balances sweet, salty and sour aspects and it is really easy to make at home. The basic recipe includes fish sauce, water, sugar and lime juice and chilies and garlic are often added as well. The few minutes that it take to make your own nuoc cham are definitely worth is and when you make your own, you can make it with your prefect balance of sweet, salty, sour and spicy.Nuoc cham is served with many different dishes including summer rolls.
Style of cooking
The Vietnamese cook their food in a variety of ways: deep fry, stir fry, boil, steam. Unlike the Chinese, the Vietnamese use a minimal amount of oil while cooking. Vietnamese cooks aim to preserve the freshness and natural taste of food as much as possible. Hence Vietnamese cuisine is often considered as one of the healthiest foods in the world.
