5 Elements That Give Vietnamese Food its Great Taste
Vietnamese food is very healthy apart from being very delicious. The taste comes from traditional spices and herbs from ancient Vietnam. The diet also relies on fresh and nutritious foods. However, the taste in the Vietnamese food is one puzzle most people have not been able to solve. The food is made with the right balance of five spices, with different tastes.
Principle of five
Vietnamese food is made with the governing principle of “Ying Yang”. This is traditional and has been practised when making every type of Vietnamese food. The principal involves five ingredients. The five ingredients have different tastes that include; sour, sweet, bitter, hot, and salty. The ingredients are used while they are very fresh, to get the most flavour.
Colouring and senses
The five senses and colours are derived from five different ingredients. The various flavours help to awaken various senses in your body that include hearing, sight, smell, touch and taste. These various senses awaken when eating Vietnamese dishes, and are the five senses used on a daily basis. Each of the spices has its colour that gives the food a unique blend that is attractive and appetising. Each colour represents something in Vietnamese food. The colours include red representing fire, green representing wood, and yellow representing earth, white representing metal and black representing water.
The difference in Vietnamese regions
Vietnam has three regions, the northern part, central and southern part of Vietnam. Each of the regions provides different ingredients. Some, for instance, from northern Vietnam, will include fewer ingredients from their cooler climate. Unlike southern Vietnam, the food is prepared with more flavour, using more ingredients. When eating at a Vietnamese restaurant in London ensure you have the flavour to suit your taste.
One thing the people of Vietnam have held onto is their cooking skills. The traditional touch gives you the flavours, as the spices used are mainly traditional herbs. This makes it easy to give the food the element taste, senses and colour. The five elements also target the stomach, liver, small intestines, large intestines, urinary bladder, and the gallbladder.
Food for every season
The type of food prepared in Vietnam needs to go in hand with the season of the year. Some of the foods are considered cool, preferably cooked in the summer seasons. For instance, duck meat is cooler, thus ask for duck dishes during summer. Chicken and pork are considered warm, thus widely cooked during the winter seasons.
One technique for spicing Vietnamese food involves considering the nature of the food, if hot or cold and balancing the right amount of spice. Ginger is a spice used to heat up cold foods. Chillies are also available in multiple meals.