Thursday, April 26, 2012

Vietnamese cuisine

Vietnamese cuisine is famous for the singularity and distinguished taste. It isn't similar neither on Chinese, nor on Korean, to the Japanese. Mint leaves, a coriander, (magnolia vine), shrimps, fish sauce ginger, black pepper, garlic and a basil give to dishes of Vietnamese cuisine unique peculiar aroma. Not burning, and gentle and juicy spices, the minimum use of fats, emphasis on fresh ingredients, a variety of dishes and seafood do Vietnamese cuisine of rice, vegetables not only tasty, but also useful, but also very popular both at the most experienced gourmets, and at adherents of a healthy delivery.

Vietnamese cuisine is very various, nutritious and promotes longevity. Some Vietnamese dishes are unusual for Russians, for example, young escapes of a bamboo — very useful and tasty product, but not differing a pleasant smell (however the sweetened bamboo is very pleasant). Vietnamese cuisine is obliged by specific aromas to plants: to a magnolia vine, mint and many other. One more feature — dishes prepare only from fresh products.
Drinks of Vietnam

Both alcoholic, and nonalcoholic, anything special from the European don't differ: green tea, black tea, coffee, vodka and moonshine, wine, mineral water, beer, sparkling water.
In Vietnamese cuisine there are a lot of prescriptions, especially fish, from seafood, with rice use, from pork, from noodles, with application of various herbs etc. For the main dishes of Vietnamese cuisine prescriptions are provided on separate page.
Firm basis of Vietnamese cuisine is fig. The homeland of rice is the North of Thailand and Vietnam. Imeenno these countries take the first and second place in the world on volume of export of fig. In 2006 Vietnam and Thailand his neighbor signed the bilateral agreement on refusal of production of genetically modified fig.
Configuration of Vietnam often compare to the bent yoke with two baskets of rice: one in the north in the delta of the river Red, the second in the south in the Mekong River delta. These are rice granaries not only Vietnam, but also world value.

Rice in Vietnam and the main nutrition on a table, and a basis for preparation of a set of intricate traditional dishes, and one of the main articles of export. Each inhabitant of these countries on the average eats not less than two hundred kgs of rice in pure form in a year.
Rice appeared about six millennia ago. Ancestors of Vietnamese saw a vlagolyubivost of wild rice and started to land it on jellied fields. About four thousand years ago rice began to be divided into some grades.

It is especially possible to allocate sticky fig. Ears of sticky rice are much higher usual and reach one and a half meters in height. Stalks firm, leaves green and dense. After cleaning sticky rice carefully is cleared and becomes transparent-white. In it there are more grains, than at usual fig. It steam for receiving very tasty dish, of it do cookies and pies. Of mature sticky rice do "sy" — sticky rice, boiled on pair, from young prepare "lump" — the fried sticky rice reminding sunflower sunflower seeds.

Various grades of rice demand different processing. But, as a rule, boiled rice should be dry and friable. Rice in the beginning well wash out in several waters while water won't be transparent. Then dry and fill in with water, slightly salt and cook at strong boiling not less than five minutes. After that in rice put the whole bulb and continue to cook until all water will boil away. Cooking proceeds about 15 minutes. Then a pan with rice densely close a cover, turn in paper and 15-20 minutes then submit on a table with a nutmeg and butter let's stand.

The European scientists believe that in quality rice is much more useful some "daily carbohydrates", than bread, and less calories, than wheat give to an organism.
Infrequent dishes of Vietnam

Vietnamese use meat of some mammals and reptiles which don't eat in Europe in nutrition. In the delta of Mekong three hundred years ago snakes crowded on each square meter of a land and water. They were natural nutrition.
Meat of a boa. Physicians consider useful meat and bones of a hungry boa.
Snakes. The waiter does small very exact cut on a live snake, takes out heart and lowers a blood. The man who has ordered a dish is offered to eat fighting snake heart. The blood spreads on wine-glasses, is admixed with rice vodka and drunk by all present. Then in rice vodka snake bile is added. Cherz half an hour moves ready snake meat which extinguish or fry with spices and nuts. The head of a snake at preparation cut in order to avoid poison hit in a dish. A rigid caudal part разваривают in a dense rice broth.
Rats. In Vietnam the rat is considered a delicacy — very gentle meat.
Cats. Cats too delicacy. The restaurants specializing on cats began to appear.
Dogs. Dishes from собачатины in Vietnam aren't infrequent, and very widespread. A dog in Vietnam in such measure as in Europe, it is not considered the friend of the person. Dogs are grown up on farms where they have no nicknames. On house festivals of a dish from a dog are a table ornament. Sobachatina fried, boiled, cutlets, shish kebabs. All dishes are seasoned with spices and greens and move without a garnish.
Fillet of a crocodile. Zoologists argue that crocodiles aren't ill in general therefore meat of a crocodile is very useful for health.
In Vietnam often to nutrition goes not only meat, but also a skin, ears, a skin and teeth of animals. Consumers of the products received from exotic live beings, believe that will get rid thus of every possible illnesses and will provide to itself long life and man's force.