Authentic Vietnamese food Singapore

Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes in overall meals. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. 

Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird`s eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised with using fresh ingredients, not much use of dairy nor oil, interesting textures, 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%. 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 “Authentic Vietnamese food Singapore”

 Besides indigenous Vietnamese influences, which are the major core of Vietnamese food, owing to historical contact with China and some centuries of sinicization, some Vietnamese dishes shares similarities with Chinese cuisine. In culinary traditions, the Chinese introduced to Vietnam several dishes, including vằn thắn/hoành thánh (wonton), xá xíu (char siu), há cảo (har gow), hủ tiếu (shahe fen), mì (wheat noodles), bò bía (popiah), bánh quẩy (youtiao), mooncake and bánh pía (Suzhou style mooncake), bánh tổ (nian gao), sủi dìn (tang yuan), bánh bò, bánh bao (baozi), cơm chiên Dương Châu (Yangzhoufried rice), and mì xào (chow mein). The Vietnamese adopted these foods and added their own style and taste to the foods. Ethnic minorities in the mountainous areas near the  border between China and Vietnam have also adopted some food from China. The Lạng Sơn Province ethnic groups Tày and Nùng  adopted thịt lợn pier (fried pork) and khâun hục (stir-fried pork belly) from China.  New world vegetables such as chili peppers and corn  also came to Vietnam from the Ming dynasty.

  The French introduced the baguette to Vietnam. Combined with Vietnamese stuffing, it has become a popular fast food in Vietnam called bánh mì thịt, known abroad as “Vietnamese baguette”. Binh mee is just  bread, but it means meat and stuffing. The French also introduced  onions, cauliflower, lettuce, potatoes, tarragon, carrots, artichokes, asparagus and coffee to Vietnam. Read more…