Vietnam is an Asian country significantly enriched by local foods. Perhaps, the diversification of local foods in Vietnam, born in a culture of more than four thousand years, has made Vietnam popular among foreigners as well as making it the main reason of many people from the whole wide world to visit this little tropical country.
Because of their significance in the taste, the recipe and the artist approach to making them, people, both domestic and international, might not only physically taste it, but also taste the flavor of a rich-history nation.
Yes, when talking about Vietnamese local foods, it is not merely about the physical ingredients. It is about the history of the food, the meaning of the choice of the ingredients, the attentiveness of the cook, and the story behind its birth. The richness in spices, like fish source, sugar, salt, pepper, and herbs... also adds to the food’s uniqueness. And what is more beautiful than sitting down to a set of local foods to experience such richness in spices and flavor – a unique Southest Asian taste: chili, dried chicken, Pia cake and tea.
Now you may be imagining lingering in your mouth the combo of these flavorings. The dry poultry taste of chicken, the heat of chili, the sweetness of Pia cake with durian flavor and the light bitterness of tea harvested in the northern part of the country. Such a lively moment, is in’t
Chili source goes with a vast majority of foods in Vietnam. Made from fresh chili accompanies by some other ingredients, it makes the food more spicy and intricate. Chili sauce made by Saigon Charlie varies in the extent of the heat to suit each geographic region. While Hue Way Hot Chili Sauce is the hottest of the range which delivers a sharp initial heat that fades rapidly, Hanoi Heat Chili Sauce has additional fine black pepper and a salty umami taste, and the Saigon Sweet ‘N’ Spicy type is a spicy kick with the sweetness of forest honey.
Dip the chicken in the sauce, you will get a strong feeling of the heat doubled by the traditional fish souce together with peper in the chicken. The presence of lemon leaf in the dried chicken brings a sense of nature to the food. You will also get the grassy smell of citronella added to intensify the deliciousness of the dried chicken.
Pia is a traditional cake of Ben Tre province in the west of the country. Durian is its core ingredients. Perhaps now you can taste the exclusive sweetness of durian spreading in your mouth. Combined with flour and green bean, Pia offers you a specific sweetness that you cannot possible devour the whole cake into your mouth. For those durian fans, this cake can hardly be rejected. Such sweetness, probably due to the cultural influence, tells you the sheer hospitality of people born and living here their whole life.
The heat of chili, the tatse of chicken deepened by citronella, the very sweetness of Pia cake, and last but not least, the bitterness of tea. Tea has long been the traditional beverage of Vietnamese people, espeically people from the north. A friendly talk over tea and cake has become, in fact, a familiar scene and a beauty in our people-oriented culture. And drinking tea has grown into an art. At each sip, it is bitter for some first seconds when the tea enters your mouth. Yet do not swallow to escape such bitterness. The art lies in the sweetness that flows through your sore if you are patient enough to allow yourself the time to swallow it slowly and slowly.
This combination, thanks to the richness in its ingredients and flavors, promise you an unforgettable moment over a talk. From this experience, you will be likely to develop an interest in Vietnamese local food. Such interest can make your life more riching and amazing.
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