Vietnamese Cuisine has been renowned around the world for its combination of five fundamental taste elements in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. The Vietnamese believe in the balance between fresh herbs and meats and a selective use of spices to reach a fine taste which makes Vietnamese food one of the healthiest cuisines worldwide.
1. Keeping the traditions alive
Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and reliance on herbs and vegetables. It is simple but not boring. During a visit to Vietnam, you are likely to become overwhelmed by the number of dishes available that you may not know where to begin. However, despite this large variety before you, there are a few traditional recipes which have gained popular demand among locals as well as tourists. You can experience the unique flavours of Vietnam at any Resort in Mui Ne. In order to give you the chance of experiencing the exotic delicacies of Vietnam and to satisfy any craving, Anantara Mui Ne Resort & Spa has four dinning venues.
2. The balance of five elements
Known for its balance of five elements, many Vietnamese dishes include five fundamental taste senses spicy, sour, bitter, salty and sweet. Each of these flavours corresponds to the five organs, gall bladder, small intestine, large intestine, stomach, and urinary bladder. Vietnamese dishes also include five types of nutrients. Powder, water or liquid, mineral elements, protein and fat. Vietnamese cooks also try to have the five colours, white, green, yellow, red and black in their dishes. Another unique feature in the dishes of Vietnam is that these dishes in Vietnam appeal to gastronomes via five senses. Food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching.
3. Fried Tilapia with Green Mango
This is a meal that leaves you wanting more and more. Particularly this traditional dish is considered to be healthy. The fish has a crunchy, crispy skin and soft flesh, complemented by crunchy and sour unripe mango. The mango must be green and unripe as the sour flavour balances perfectly with the sweet nuoc cham dressing.
• 5 fillets tilapia (about 800 grams), cut into strips
• 1/4 teaspoon saltdash of pepper
• 3/4 cup all-purpose flour
• cilantro and toasted garlic for garnish (optional)
• 1 cup green mango flesh, puréed
• 1/2 cup brown sugar
• 1 cup water
• 1 tablespoon ginger, grated
• 1 onion, julienned
• 1 tablespoon fish sauce (patis)
• dash of pepper
• 2 tablespoons butter
5. Preparation time
6. Cooking time
Heat the oil in a large frying pan over low–medium heat, then put the whole tilapia in the pan. Fry for 10 minutes on each side, or until golden, crispy and cooked through. Mix all the dressing ingredients in a bowl. Lay out the mango on a serving dish. Place the tilapia on top and drizzle with dressing. Serve with cooked rice.
Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Therefore, the ingredients for Vietnamese food are often very inexpensive but nonetheless, the way they are cooked together to create a yin-yang balance makes the food simple in appearance but rich in flavor.