Vietnamese food

 Vietnamese food

Vietnamese food is an Austroasiatic language family born in Vietnam and is the national and official language. Vietnamese is spoken as a native language by more than 70 million people, which is several times that of other Australian Asian families. [4] It is the native language of Vietnamese (Kin) and is also the second or first language of other ethnic groups in Vietnam. As a result of immigration, Vietnamese speakers are also found in other parts of Southeast Asia, East Asia, North America, Europe and Australia. Vietnamese is also officially recognized as a minority language in the Czech Republic.

Like many other languages ​​in Southeast Asia and East Asia, Vietnamese is a phoneme analysis language. This has an early direction, subject-verb-object order, followed by the modifier. It also uses a noun classifier. His vocabulary was strongly influenced by Chinese and French.



Vietnamese was historically written in Chữ Nôm. Chữ Nôm uses Chinese characters (Chữ Hán) to represent Han Yue and some native Vietnamese, and uses many locally invented characters to represent other words. Due to French colonial rule in Vietnam, the Vietnamese alphabet based on Latin letters (Chữ Quốc ngữ) has been officially adopted. Use directed graphs and diacritics to mark sounds and some phonemes.

Vietnamese food includes Vietnamese food and drinks and features a combination of five basic flavors (Vietnamese: ngũvị Gomi) throughout the meal. Every Vietnamese dish has a unique flavor that reflects one or more of these elements.

Vietnamese recipes use lemongrass, ginger, spear mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime and Thai basil leaves. Traditional Vietnamese food is characterized by fresh ingredients, small amounts of dairy and oils, an interesting texture, and the use of herbs and vegetables. A leading soy sauce manufacturer's research confirms that fish sauce (nước mắm) is the predominant table sauce in Vietnamese homes, where it captures over 70% of the market, while the market share for soy sauce is under 20%.[2] It is also low in sugar and is almost always naturally glutenfree, as many of the dishes are made with rice noodles, rice papers and rice flour instead of wheat. Read more...

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