vietnamesecuisine-betweennorthandsouth.pptx

Vietnamese cuisine

1. VIETNAMESE CUISINE

2. General View Northern Food Culture Middle Area’s Food Culture Southern Food Culture agenda

3. GENERAL VIEW

4. Differences between areas Historical events Geography and climate Two key features: Rice and noodle Fresh vegetables and herbs GENERAL VIEW

5. Characteristics: Require different types of sauces, spices and herbs Fish sauce Tasty and unique Complicated recipe GENERAL VIEW

6. GENERAL VIEW

7. Northern Food Culture

8. General: Harsh weather Introduction

9. Ingredients: Less meat, fish and vegetables Black pepper Taste less sweet, more salty introduction

10. NORTHERN FOOD CULTURE

11. Easy to find place to eat Simple and fast Suitable prices Food stalls

12. Noodles: Pho Bun Thang Food stalls

13. Traditional cakes: Banh cuon (rolled rice pancake) Banh tom Ho Tay (Ho Tay fried shrimp cake) Food stalls

14. Beverages: Beer Sugarcane juice Iced green tea Coffee Food stalls

15. Middle area’s food culture

16. Spicy food Royal cuisine Delicacy Seafood Typical features

17. Chili is an important seasoning Stimulate one’s appetite Make people feel warmer in rainy season Spicy food

18. Origin from Huế -former imperial capital Precious ingredients Small serving size Graceful, noble, quintessence Decorated in dragon and phoenix shapes 18 Royal cuisine

19. Dough made from rice Filling with shrimp or pork Served with sweet fish sauces Light meal 19 delicacy

20. Abundant and diverse sources of seafood Various ways of cooking Healthy food Accompaniment food for drinking 20 seafood

21. SOUTHERN FOOD CULTURE

22. recipe

23. Bánh canh cua

24. Chè with ice

25. Hot Sweet Soup

26. Sweet Soup Shop

27. Sweet Soup Shop - Now

28. Sweet Soup Shop – Earlier

29. THANKS FOR YOUR LISTENING!