Bachelor of Culinary Arts and Food Service Management (Hons.) HTM2513 - Kitchen Operations 3 (Asian Cuisine)

Bachelor of Culinary Arts and Food Service Management (Hons.)

HTM2513 - Kitchen Operations 3 (Asian Cuisine)

Vietnam

Group Members: Aiman Asyraf 1004JP89035 Joshua Choo 1004JP89082 Anton Korent 1004JP88499

Map of Vietnam

Geography• 73 million population

• S shaped country streching

1025 miles

• Border by South China Sea to

the East

• China lies North of the country

• Cambodia and Laos borders the

west

• Capital of Vietnam is Hanoi

Famous Cities• Hanoi

- city on a riverbed

• Ho Chin Minh

- 6 million people

- tamarind famous produce

• Hoi An

- vibrant dock city

- well known for its simple cuisine

• Dalat

- colony town

- french influence

- famous for producing variety of

berries

• Hue

- city with a lot of history of Nguyen

Dynasty

Country

Religion• 80% buddhist

• Followers of confucianism

• Offerings made to ancestors

regularly

• Presence of Ong Tao

(Kitchen God) in every home

Regions• Northern Vietnam

- mountainous

- home to montagnards(hill tribes)

- peanut mostly grown crop

• Coast

- full of fishing villages

- producer of fish sauce in country

- cities include Nha Trong, Phen

Thiet & Mui Ne

- only agriculture is dragon food

Famous Landmarks• December 19 Market

- ghost market

- built on war graveyard

• Highway 1

- 2200 km

- connects northen Long Son

(china border) to Southern

Ca Mau(Cambodian Border)

• Hoan Kim Lake

- backyard of Hanoi City

- Pon Ngoc Son Temple lies north of

lake

• Delta Mekong

- biggest rice paper producing area

Northern Climate• Hot & rainy from May to Oct

• Violent typhoons & heavy rain

during summer

• Summer average temperature of 30

celcius & 16 celcius during winter

Southern Climate• Has 3 seasons

• Nov,Dec & Jan coolest time of the

year

• Feb to May tempreature rises to 35

celcius

• Rainy seasons begins at May or June

and last until Oct or Nov

Culture

Etiquette• Elders showed respect

• Children ask permission

before start eating

• Choice cuts given to elder

first

• Rude not to finish your plate

Daily Routines• Exercises before breakfast

• Wakes up very early

• Prefer a savaoury breakfast

(Pho Bo)

• Visit Bian Hoi (draught beer)

outlets before returning

home

Family Life• Normal for parents

grandparents and child to

live in the same house

• Children expected to work

hard at a young age

• Responsible for cleaning

while parents are off at work

• Eldest must take care of

younger siblings

Beliefs• Food is a very important

aspect of life

• Consider rice to be of

highest valie

• Earing alone is very unluichy

• Evening meal essentual part

of life

• Dead often buried in rice

firelds

• Porridge used as offering to

the dead

People• 85 % to 90% of poplation are

ethic vietnamese

• Believed to be descaendants

of early rice cultivating

people

Food• Fresh

• Fragrant & aromatic

• Balanced flavors

Leisure• Urban vietnamese enjoy

visiting the parks in their

towns & cities

• Men gather in cage or

sidewalk stalls to talk & play

chess

• Many vietnamese practice Tai

Chi,Kung Gu,Karate as a hobby

Cuisine

Beverages• Tea (Tra)

• Coffee (Caphe)

• Beer (Bia)

• Rice Wine (Ruou)

• Che (Cendol Drink)

• Sugar Cane Juice (Mia Da)

• Avocado Smoothie (Sinh to Bo)

Common Pantry Ingredients• Annatto seed

• Banh beo flour

• Bang xea flour

• Coconut milk

• Cellophone noodles

• Dried chestnuts

• Dried Chinese mushroom

• Dried squid

• Goji berries

• Jujube

• Lotus leaf

Sauces and Sides• Annatto oil (Mau Rieu)

• Banh beo dipping sauce (Nuoc

Cham Banh Beo)

• Classic dipping sauce (Nuoc

Cham)

• Caramel sauce (Nuoc Mau)

Dalat & Central Highland Cuisine• Ginger chicken (Ga Rong

Gung)

• Glazed sesame pumpkin (Bi

Nga Xao Vung)

• Stir fried venison with

peanuts and lemongrass (Nai

Xao)

• Taro cakes (Cha Koi Mon)

• Lime marinated beef salad

(Goi Bo)

• Steamed omelet with pork

and cellophane

noodles(Trung Hap Thit)

• Fried shallots (Hanh Thi)

• Lime ,chilli & salt (Chanh Ot Muoi)

• Peanut sauce (Sot Lac)

• Pickled bean sprout (Dua Gia)

• Soy & chilli dipping sauce (Xi Dau

Ot)

North Cuisine• Fried sticky rice (Com Nep Chien)

• Duck soup with jujubes and nuts

(Vit Tiem)

• Poached beef & bamboo mustard

green rolls

(Bo Cuan Cai)

• Eel cakes (Cha Luon)

• Steambot with seafood chicken

beef & tofu (Lau Thop Cam)

Bo Cuan Cai

Cha Luon Lau Thop Cam

Hanoi cuisine

• Banana flower salad (Nim Hua Chuoi)

• Fried spring rolls( Nom Ran Ha Noi)

• Barbeque pork 2 ways on vermicelli (Bun

Cha)

• Beef noodle soup (Pho Bo)

• Beef in betel leaf (Bo La Lot)

• Duck & bamboo salad (Nom Mong Vit)

Nim Hua ChuoiBo La Lot

Pho Bo

The Coast Cuisine• Squid cakes (Cha Muc)

• Coconut prawns (Tom Chien Dua)

• Pippis steamed with beer lemongrass &chilli

(Nghe Xao Ot)

• Lobster curry (Cary Tom Hum)

• Lemon grass tofu (Dau Phu Sa Ot)

• Poached snapper with peanuts and rice paper

(Goi Ca)

Dau Phu Sa Ot

Tom Chien DuaCha Muc

Centre Cuisine• Squid filled with pork & noodles (Muc Nhoi

Thit)

• Sticky rice steamed in lotus leaf (Com Sen

Hue)

• Hue spring rolls (Nem Cuan Hue)

• Prawn & green rice in betel leaf (Tom Quan

La Lot)

• Chicken &lotus seed broth(Ga Hom Hat

Sen)

Ga Hom Hat Sen

Muc Nhoi ThitNem Cuan Hue

Ho Chi Minh City Cuisine• Crispy Seafood Rice Panckae

(Banh Xeo)

• Braised oxtail with 5 spice

(Duoi Bo Hon Ngu Vi)

• Prawn on sugar cane (Tom

Bao Mia)

• Tamarind crab (Cua Rang

Me)

• Green mango salad (Nom

Xoai Xanh)

• Lacy spring rolls with tuna

(Cha Gio Re)

Nom Xoai XanhBanh Xeo

Cua Rang Me

References

• Parver,Edward, Countries of The World :Vietnam, Evans Brother Limited,New York, 2005

• Lister,Tracey, KOTO A Culinary Journey Through Vietnam, Hardie Grant Book, Australia, 2008