Podcast Chậm Rãi - Đồ Ăn - Luyện Nghe Tiếng Anh Hàng Ngày | Tập 6

Summary

This podcast explores the vibrant and diverse world of Vietnamese cuisine, delving into the key regional dishes that define the country's culinary identity. From the rich and flavorful pho of the North to the bold, spicy bun bo hue of the Central region, and the sweet and aromatic com tam (broken rice) from the South, the host highlights the unique ingredients, flavors, and cooking techniques that characterize each area. With personal insights and practical advice, this episode provides a thorough introduction to Vietnamese food for food lovers and cultural enthusiasts alike.

Takeaways

• 😀 Vietnamese cuisine is diverse, with regional variations in food and flavor. Northern food is milder and saltier, Central food is spicier and bolder, and Southern food is sweeter.
• 😀 Pho (f) is Vietnam's signature dish, with beef and chicken variations. The broth is clear, rich, and flavorful, with regional differences in garnishes and sauces.
• 😀 Broth in Pho is made by simmering beef bones, star anise, ginger, cinnamon, and other spices for a long time to extract maximum flavor.
• 😀 Central Vietnamese food is more complex and spicy, with dishes like Bún Bò Huế (Bubà) that have a bold, red broth made with ingredients like lemongrass, pork blood cubes, and vermicelli noodles.
• 😀 Southern Vietnamese food uses more sugar, coconut oil, herbs, and vegetables, influenced by the warm climate and fertile Mekong Delta region. Dishes like Cơm Tấm (broken rice) are common.
• 😀 Cơm Tấm (broken rice) has a unique history, originating from farmers eating cheaper, broken rice grains. It’s typically served with grilled pork, steamed omelet, and vegetables.
• 😀 Vietnamese food relies heavily on fresh herbs and vegetables, with common ingredients including basil, cilantro, mint, bean sprouts, and garlic.
• 😀 Seafood is a common protein in Vietnamese cuisine, alongside pork, beef, chicken, and tofu.
• 😀 Fish sauce and other dipping sauces are essential to Vietnamese cuisine, with varieties like shrimp paste, soy sauce, and chili paste enhancing the flavor of dishes.
• 😀 One of the highlights of Vietnamese cuisine is its lightness, allowing you to eat large portions without feeling overly full or sick. It contrasts with heavier Western foods.
• 😀 Vietnamese cuisine was influenced by neighboring countries such as China and France, which introduced ingredients like coffee, baguettes, and various spices.
• 😀 The speaker prefers Vietnamese food for its lightness and variety, but occasionally enjoys Western food, especially when craving something richer and heavier.

Q & A

What are some staple ingredients in Vietnamese cuisine?

Staple ingredients in Vietnamese cuisine include rice (in various forms such as steamed rice, rice noodles, sticky rice), herbs (like basil, cilantro, and mint), vegetables (like green onions, bean sprouts, bamboo, and morning glory), and proteins such as seafood, pork, beef, chicken, and tofu.

How is Vietnamese cuisine influenced by geography?

The cuisine is influenced by geography in that Vietnam's fertile land allows for abundant agriculture, especially vegetables and herbs. The cuisine is also shaped by neighboring countries like China and other Southeast Asian nations, as well as colonial influences from France, which introduced coffee and baguettes to Vietnam.

What is the main difference between Northern and Southern Phở?

Northern Phở is milder, saltier, and often features clear broth made from beef bones, with garnishes like green onions and cilantro. Southern Phở, on the other hand, is sweeter and bolder, with a broth that is more complex in flavor, and typically includes garnishes such as bean sprouts, basil, and optional sauces like sriracha or hoisin.

What are some key ingredients found in Phở?

Key ingredients in Phở include beef bones, star anise, ginger, cinnamon, charred onion, cloves, cardamom pods, fish sauce, MSG, and various herbs like cilantro and green onions. For beef Phở, thinly sliced beef is added to the broth, while chicken Phở typically uses chicken legs, skin, and bones.

What makes Bún Bò Huế unique compared to other Vietnamese noodle soups?

Bún Bò Huế is unique due to its spicy, sour, and savory broth made from rice vermicelli noodles. The broth is red, which comes from the use of annatto seeds, and the dish often includes marinated beef shank, pork knuckles, oxtail, and sometimes pork blood cubes. It’s also garnished with fresh vegetables and chili paste, making it bolder and spicier than other Vietnamese noodle soups.

Why is Central Vietnamese food considered more complex?

Central Vietnamese food is considered more complex because it was influenced by the region's history as the imperial capital, where royalty lived. The cuisine is known for smaller, intricate dishes served in one meal, often with bold, spicy, and sour flavors.

What is the significance of **Cơm Tấm** (Broken Rice) in Southern Vietnamese cuisine?

Cơm Tấm, or broken rice, originated in the late 19th century when farmers ate broken rice because it was cheaper and a byproduct of rice milling. Over time, the dish became more popular, and today it is commonly served with grilled pork, steamed egg omelet, and a sweet chili dipping sauce. The dish reflects the resourcefulness and agricultural abundance of the Southern region.

What is the role of herbs and vegetables in Southern Vietnamese cuisine?

Southern Vietnamese cuisine makes heavy use of fresh herbs and vegetables, thanks to the warm climate and fertile lands in the Mekong Delta. These ingredients are used to enhance the flavors of dishes, contributing to the cuisine's light, fresh, and often sweet profile.

How does Vietnamese cuisine differ from Western food in terms of heaviness?

Vietnamese cuisine is generally light, allowing for larger portions without making you feel overly full or sluggish. Dishes like Phở are refreshing and easy to digest, while Western food tends to be richer and heavier, often making you feel fuller due to higher fat content.

Why do people from outside Vietnam mostly experience Southern Phở in restaurants abroad?

Southern Phở is more commonly served in Vietnamese restaurants abroad because many Vietnamese immigrants who left for countries like the USA, Canada, and England came from the southern regions of Vietnam. As a result, Southern Phở, with its bolder, sweeter flavor, became the more familiar version outside Vietnam.