Often people ask why Vietnamese food is liked so much when there are so many other foods are there such as Chinese, Thai, Continental, Indian and Mughlai?
The answer lies in the secret of traditional Vietnamese culinary due to which Vietnamese food is considered as most Fresh, Healthy, Fragrant and Invigorative with Contrasting tastes and flavors.
Vietnamese cuisine is a perfect blend of exotic ingredients and contrasting flavors like Sweet. Sour, Salty, Moderately Spicy and Tangy as well as Fermented.
Vietnamese cuisine is considered most fresh as it is made from fresh ingredients like fresh vegetables, fish and other seafoods such as freshwater fish, crustaceans and mollusks such as prawns, squids, shrimps, crabs, clams and mussels etc. as well as beef and pork.
In addition, every good Vietnamese restaurant in Melbourne uses lots of fresh herbs like Mint, Basil, Cilantro, Fish Leaves or Fish Mint, Thai Basil, Green Onions and Scallions, Lime Leaves, Lemon Grass, Garlic Chives, Ginger and Galangal, Bird’s Eye Chili, Dill, Turmeric, Tamarind Pulp, Saigon Cinnamon etc. to make the most authentic, aromatic and redolent Vietnamese cuisine.
Being low in sugar and rich in protein, Vietnamese cuisine is considered as the healthiest and the most appropriate food for health-conscious Australians and people who are looking to reduce weight.
The use of ingredients to make Vietnamese dishes sweet, spicy, sour or tangy is based on Vietnamese culinary tradition that differs from region to region.
Regional Variations in Vietnamese dishes
In fact, specific dishes are cooked and served at the authentic Vietnamese restaurant in Melbourne like Express Lane by Hanoi Hannah as per the different contrasting cooking techniques and availability of ingredients in different regions of Vietnam.
Accordingly, food from Central Vietnam is usually sweet and spicier than dishes from other regions as chillies are grown in abundance in Central region of Vietnam. Among frequently used ingredients are Chili peppers and shrimp sauces that help adding more décor to the dishes.
Northernes are more influenced by Chinese and French cooking style. Northern Vietnam, being a colder climate produces less of spices and hence Vietnamese dishes there are less spicy compared to other two regions. In place chillies North Vietnamese dishes use more of black pepper to add spicy flavor and are less spicy.
Northern Vietnamese are dishes considered light and have great flavors and a well-balanced yet subtle combination of many different flavored ingredients. The tasting agents or flavoring ingredients used in right proportions help making northern Vietnamese cuisine a perfect blend of tastes like is sweet, salty, spicy, bitter, sour or tangy, without letting any particular taste to dominate.
Southern Vietnam due to warm weather and fertile soil produces more of fruits, vegetables, variety of herbs, garlic and shallots as well as livestock. Southern Region of Vietnam has vast shoreline that provides enough material for making some of exceptionally tasty and signature Southern Vietnamese seafood dishes .
Moreover, extensive use of coconut milk and relatively more of sugar compared toother regions help create mouth-watering Southern Vietnamese dishes.
Highly reputed Vietnamese restaurant in Melbourne like Express Lane by Hanoi Hannah, has experienced chefs who specialize in making awesome tasting and tastebuds satisfying Vietnamese cuisine specialties from all regions of Vietnam as per choice of customers.
How about trying the best Vietnamese dishes at the best Vietnamese restaurant in Melbourne?
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