Transcript Document
Bachelor of Culinary Arts and Food Service Management (Hons.) HTM2513 - Kitchen Operations 3 (Asian Cuisine) Map of Vietnam Geography Famous Cities • 73 million population • Hanoi • 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 - 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 Religion Northern Climate • 80% buddhist • Hot & rainy from May to Oct • Followers of confucianism • Violent typhoons & heavy rain • Offerings made to ancestors during summer • Summer average temperature of 30 regularly • Presence of Ong Tao celcius & 16 celcius during winter (Kitchen God) in every home 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 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 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 Food Etiquette • Fresh Daily Routines • Fragrant & aromatic • Exercises before breakfast • Balanced flavors • Wakes up very early • Prefer a savaoury breakfast • Elders showed respect (Pho Bo) • Children ask permission • Visit Bian Hoi (draught beer) before start eating outlets before returning • Choice cuts given to elder home first Beliefs • Rude not to finish your plate • Food is a very important aspect of life Family Life • Consider rice to be of • Normal for parents highest valie 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 • Earing alone is very unluichy People • 85 % to 90% of poplation are ethic vietnamese • Believed to be descaendants of early rice cultivating people • Evening meal essentual part of life • Dead often buried in rice firelds • Porridge used as offering to the dead 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 Common Pantry Ingredients • Annatto seed • Banh beo flour • Bang xea flour • Coconut milk • Cellophone noodles • Dried chestnuts Beverages • Tea (Tra) • Coffee (Caphe) • Beer (Bia) • Rice Wine (Ruou) • Che (Cendol Drink) • Sugar Cane Juice (Mia Da) Dalat & Central Highland Cuisine • Avocado Smoothie (Sinh to Bo) • Ginger chicken (Ga Rong Gung) • Dried Chinese mushroom • Glazed sesame pumpkin (Bi • Dried squid Nga Xao Vung) • Goji berries • Stir fried venison with • Jujube peanuts and lemongrass (Nai • Lotus leaf Xao) • Taro cakes (Cha Koi Mon) • Lime marinated beef salad (Goi Bo) Sauces and Sides • Steamed omelet with pork • Annatto oil (Mau Rieu) • Fried shallots (Hanh Thi) • Banh beo dipping sauce (Nuoc • Lime ,chilli & salt (Chanh Ot Muoi) and cellophane • Peanut sauce (Sot Lac) noodles(Trung Hap Thit) Cham Banh Beo) • Classic dipping sauce (Nuoc Cham) • Caramel sauce (Nuoc Mau) • 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) Bo Cuan Cai • Steambot with seafood chicken beef & tofu (Lau Thop Cam) Cha Luon Lau Thop Cam Nim Hua Chuoi Bo La Lot 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) Pho Bo Tom Chien Dua Cha Muc 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) Dau Phu Sa Ot • Poached snapper with peanuts and rice paper (Goi Ca) 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 Ga Hom Hat Sen Sen) Nem Cuan Hue Muc Nhoi Thit Banh Xeo Nom Xoai Xanh 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 Cua Rang Me Me) • Green mango salad (Nom Xoai Xanh) • Lacy spring rolls with tuna (Cha Gio Re) 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