Viet Nam Food Culture

A Project by Ngoc Khanh Khieu

Ha Linh Chi
Saaya Matsukubo
Lye Jun Ying
Met Woo Wate Eart
Fire
al d r h
The most important holiday in Viet
Nam

Têt
/

(Lunar New Year)

Têt Trung Thu
(Moon Festival)
one of the significant holidays in Viet
Nam
 Bánh Deo
? ,,
Bánh Nuong
/

(sticky rice mooncake) (baked

mooncake)
 Summer Fruits

Tro Rice Wine

Cake
/
_
Têt Doan Ngo
.
(Dragon Boat
Festival)
Street Food Culture
from sweet food like cotton candy, snacks like sweet soup, grilled sweet potato and
corn or hot hazelnut, to fast-food like Banh Mi or hot dishes like Pork Ribs Rice
Porridge and Bun Cha.

“it is not Vietnam without street food”

the reason why Mcdonald or Burger King or Subway are not that successful in
Vietnam
 Pho ? ,
originated in the Northern part of Vietnam, particularly Hanoi.

a combination of fresh rice noodle, pork, beef or chicken, bean sprout, Thai
basil, chicken and vegetable broth, lemon, spring onion and serve a bit of
chilli sauce.

perfect for every meal

 Bún cha ?
originated in Hanoi

Vietnamese grilled pork meatballs, served with Vietnamese vermicelli noodle salad
with fresh herbs and
citrus dipping sauce, sometimes spring rolls are also served with this dish
Bún Bò Huê
/

from the central Vietnamese city of Hue

spicy broth and noodles shaped like vermicelli

deep and rich flavor

 Bánh Mì
French-style baguette, stuffed with different vegetables, meat and sauces

found everywhere in Viet Nam

usually served as breakfast

best Banh Mi in Hoi An Old Street, Quang Nam, Viet Nam

 Egg Coffee
made of egg yolk, condensed milk, sugar, coffee grains, all of the
ingredients are mixed well all together, with a bit of cacao powder on top
and served with cookies
Viet Nam Cook Book
 Vietnamese Spring
Rolls
for the pork and shrimp spring rolls:
1/2 lb. medium shrimp , peeled and deveined
1 tablespoon vegetable oil
1/2 lb. boneless pork loin or pork shoulder
8 oz. package dried rice vermicelli noodles or "rice sticks", cooked to
package instructions
1 small head of lettuce
1 medium cucumber , cut into thin strips
fresh herbs: mint, Asian basil, Vietnamese coriander, Vietnamese perilla
or cilantro
12 8-inch rice paper wrappers or rice paper spring roll wrappers
 Vietnamese Spring
Rolls
for the rolls:
cook the dried rice vermicelli noodles to package instructions. Drain and
set aside.

cook the Pork. Cook using any method you prefer: grill, pan sear, bake,
etc... We love to used grilled pork steaks, but traditionally it is commonly
boiled. To Boil: Bring medium pot of water to boil and add pork. Boil the
pork on medium heat for about 15-25 minutes or until the pork is cooked.
Remove from water, allow to cool and slice into thin strips.

cook the Shrimp: Cook using any method you prefer: grill, pan sear, boil,
broil, etc...  We prefer to pan sear. To Pan Sear: heat a medium pan, add
vegetable oil. Lay shrimp on pan and sear on both sides until shrimp
becomes pink and cooked. Remove shrimp from heat, allow to cool and
slice each shrimp lengthwise in half.
 Vietnamese Spring
Rolls
gather all your filling ingredients on plates: noodles, shrimp, pork, lettuce,
cucumber, herbs and rice paper wrappers.
roll with the sliced shrimp showing on the outside.
add warm water to a large bowl. Quickly dip each rice paper wrapper in
warm water for a few seconds and lay on rolling surface such as a cutting
board or plate (they will still be slightly stiff).
lay your lettuce first on the soft spring roll wrapper, then add the strips
lettuce, herbs, cucumber, noodles and pork.
roll spring roll till you have about 1/3 of rice paper left, then lay about 2-3
pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay
on the outside of the spring roll when you are finished rolling.

for the hoisin peanut dip:

in a bowl, combine all dip ingredients together (hoisin, peanut butter, rice
vinegar, sesame oil, and optional chili garlic sauce and optional water, if
needed). Use a fork to help blend well.
- 2 pomelo fruits
- Mung bean (no cover): 200g 
- Sugar: ½ bowl
- Tapioca starch: 1 bowl
- Pomelo attar
- Salt
- Alum: 5g 
- Coconut milk: 200ml
- Salt: 1 teaspoon
- Sugar: 2 teaspoons
- Corn starch: 1 teaspoons

Pomelo Sweet Soup

 Peel off the green cover of pomelos; keep the white one. 
Use your hand to pull out the white cover and slice into short
pieces. 
Mix white part of pomelo with 6 tablespoons salt and press
gently. Next, add more 2 bowls warm water and soak in 5 – 6
hours. 
After that, wash many times in fresh water to reduce the
salty from pomelo. 
 Grind will alum, add more 2 bowls water and cook until it is
melted. Then, add more sliced pomelo meat into pot and soak
about 20 minutes. Next, wash it many times carefully. You
should taste pomelo meat in this step.  

Pomelo Sweet Soup

Press all water out of pomelo meat. Slice into small cubes. 
Mix sliced pomelo meat with ¼ bowl sugar and wait in 5 – 7
hours. 
Next, roll them through tapioca starch. Make sure this cover
can cover all faces of pomelo meat. Boil water and pour all
sliced pomelo meat into pot. Cook until they are floated on
water and use spoon to  stir gently.
Cook until sliced pomelo meat is clear. Put them out and soak
immediately in cold water. Wait to get dry. 
Pour coconut milk into pot, cook in small heat and do not stir
when cooking. Add ½ bowl tapioca starch and cook until it is
thicker. Soak mung bean in water about 1 hour and wait to
get dry. 

Pomelo Sweet Soup

Bring mung bean to steam until it is soft.
Next, cook 2 bowls water with the left sugar. When it boils,
add more sliced pomelo meat + mixture ½ bowl left tapioca
starch with ¼ bowl water. Stir well until this dessert is
thicker.
Continue to pour more mung bean and stir well with small
heat. Season again with sugar to suit your flavor and turn off
the heat, this time you should add pomelo attar. 
Finally, Pomelo Sweet Soup is finished. Scoop into small
bowls, add more grinded ice and pour a little coconut milk on
face of dish and you can enjoy already. 

Pomelo Sweet Soup

 References
1. ToomCook. “Tết Đoan Ngọ Ăn Gì, Cúng Gì – Các Món Ăn Diệt Sâu Bọ
Và Lễ Vật Cúng.” Tri Thức, 29 May 2017, yeutrithuc.com/tet-doan-ngo-
an-gi/.
2. Nguyễn, Huyền. “Các món ăn Việt Nam nổi tiếng được vinh danh". Tối
Nay Ăn Gì. toinayangi.vn. Web, http://toinayangi.vn/cac-mon-viet-nam-
noi-tieng-duoc-vinh-danh/.
3. My Ngoc. “Mid-Autumn Festival 2018 in Vietnam: Tradition,
Celebrations, Activities.” Top Vietnam, 5 Oct. 2018,
topsvietnam.com/mid-autumn-festival-vietnam-activities/.
4. Tran, Cam An. “Mid-Autumn Festival in Vietnam.” Mid-Autumn Festival
in Vietnam | Accent Learning, www.accent.ac.nz/elto/articles/mid-autumn-
festival-vietnam.
5. “Food Culture.” Vietnamese Food Culture / Vietnamese Cuisine Cultures,
www.vietnamonline.com/overview/food-culture.html.
6. “Vietnamese New Year (Tet).” Vietnamese New Year 2018 - Vietnamese
Tet (Lunar New Year) Holiday, 2018, www.vietnamonline.com/tet.html.
7. Berthou, Thanh. “Bun Cha - Vietnamese Pork Meatballs with Vietnamese
Noodle Salad – Eat, Little Bird.” Eat, Little Bird, 9 Apr. 2016,
eatlittlebird.com/bun-cha-vietnamese-pork-meatballs-vermicelli-noodle-
salad/.
 References
8. Kim, Juno. “The Art of Bun Cha Hanoi: My Favorite Vietnamese Dish.”
Runaway Juno, 24 May 2012, runawayjuno.com/runaway-
specials/runaway-food/the-art-of-bun-cha-hanoi-my-favourite-
vietnamese-dish/.
9. “The Plate of Five Fruits in Vietnamese New Year.” Vietnamese Culture
and Tradition, 1 Feb. 2014, www.vietnam-culture.com/articles-157-
32/The-Plate-of-Five-Fruits-in-Vietnamese-New-Year.aspx.
10. “Essential Vietnamese New Year Foods - Northern Food". Vietnamese
Food Lovers.7 Feb. 2018,    http://vietnamesefoodlovers.org/essential-
vietnamese-new-year-foods-northern-food/
11. Hirsch, Daryl & Mindi. “Bun Bo Hue - The Best Spicy Noodle Soup in
Vietnam.” 2foodtrippers | Food + Travel Blog, 19 Sept. 2018,
www.2foodtrippers.com/bun-bo-hue-spicy-noodle-soup-vietnam/.
12. Woolever, Laurie. “Move Over Pho! Bun Bo Hue Is The Vietnamese Soup
You Need To Know About.” Food Republic, 15 Oct. 2014,
www.foodrepublic.com/2014/10/15/move-over-pho-bun-bo-hue-is-the-
vietnamese-soup-you-need-to-know-about/.
13. Rouger, Claire and Kimani, Rosemary. “Bánh Mì: the Best Vietnamese
Sandwich to Fall in Love With.” Authentic Food Quest, 17 Sept. 2018,
www.authenticfoodquest.com/banh-mi-best-vietnamese-sandwich/.
 Q&A
What are the 2 countries that
have heavy influence on
Vietnamese culture?
#China and France
 Q&A
How many fundamental elements
are there in traditional
Vietnamese food?
#5 elements: spicy, sour, salty,
bitter, sweet
 Q&A
What is Vietnamese staple food?
#Rice
 Q&A
What is the longest and most
important holiday in Vietnam?
#Lunar New Year Holiday (Tet)
 Q&A
What is the most popular
Vietnamese dish all over the
world?
#Pho
 Q&A
How do Vietnamese people have
their meal regularly?
#Sharing meal. People cook a
large portion of food and everyone
shares together.
 Q&A
What are the common ingredients
in Vietnamese dishes? Name 3.
#Fish sauce, shrimp paste, soy
sauce
 Q&A
What are the 2 types of mooncake
that people usually have on the
Mid-Autumn Festival?
#Sticky rice mooncake and baked
mooncake
 Q&A
Why do Vietnamese people need to “protect”
themselves on Dragon Boat Festival?
#Because it's the day the universe brings
the greatest amount of yang - darkness,
people need to be strong to overcome this
day.
 Q&A
Name 2 Vietnamese dishes
besides our presentation.
#Broken rice, Quang style noodle
The End