Best Vietnamese food Singapore

 Best Vietnamese food Singapore

Singapore is officially the Republic of Singapore, a city-state of sovereign islands in Maritime Southeast Asia. It is located about 1 degree north of the equator (137 kilometers or 85 miles) from the southern tip of the Malay Peninsula, adjacent to the Straits of Malacca to the west, the Straits of Singapore to the south, and the South China Sea. The sea to the east and the Straits of Johor to the north. The country's territory consists of the main island, 63 satellite and islands, and offshore islands, with a large landfill project increasing the total area by 25% since the country's independence. It is the third most densely populated country in the world. With the recognition of the need to respect the multicultural population and the cultural identity of the major ethnic groups in the country, Singapore has four official languages. English, Malay, Mandarin, Tamil. English is a common language and many public services are only available in English. Multi-racism is constitutional and continues to shape national policies in education, housing and politics. "Best Vietnamese food Singapore"

 


The mainstream culinary traditions in all three regions of Vietnam share some fundamental features: Freshness of food: Most meats are only briefly cooked. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stirfried. Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used. Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough. Broths or soupbased dishes are common in all three regions. Presentation: The spices that accompany Vietnamese food are usually arranged in a colorful and attractive way. Although some important features are common, Vietnamese culinary traditions vary from region to region.

Due to the cold climate in northern Vietnam, the production and availability of spices is restricted. As a result, the food there is often less spicy than in other areas.  Peppercorn is used as the most popular ingredient instead of chili peppers to create a spicy flavor. In general, North Vietnamese food does not challenge a particular taste, such as sweet, salty, spicy, bitter or sour. Most North Vietnamese cuisine is characterized by a light and balanced flavor that results from a subtle combination of many different flavor compounds. The use of meat such as pork, beef and chicken has historically been relatively restricted. Mollusks such as freshwater fish, crustaceans, shrimp, squid, crabs, shrimp. Read more...

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