VIETNAM

Xin chào

LOCATION:

Southeastern Asia, bordering the Gulf of Thailand, Gulf of Tonkin, and South China Sea, alongside China, Laos, and Cambodia

CAPITAL CITY:

Hanoi

POPULATION:

86,967,524 (July 2009 est.)

LANGUAGES:

Vietnamese (official), English (increasingly favored as a second language), some French, Chinese, and Khmer; mountain area languages (Mon-Khmer and Malayo-Polynesian)

WEBSITE:

www.vietnamtourism.com

Recipes From Vietnam

Vietnamese cuisine reflects influences from China and France. With Vietnam’s long coastline, fish and seafood are abundant and used in many dishes and as a base for sauces. Vegetables are prominent in Vietnamese cooking, with pork a favorite meat, and rice the staple grain. Dishes are flavored with aromatic herbs such as lemongrass, and chile peppers are used to make spicy fish sauces. Tea is the most popular beverage; it is consumed morning, noon, and night, and often mixed with dried flowers.

Cha Gio (Vietnamese Spring Rolls)

Cha gio is the general name for wrapped food, also known as spring rolls or egg rolls. These delicious rice-paper spring rolls are filled with pork and crabmeat and deep-fried.

Find this recipie on Page 313 of Kitchens of the World

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Pho Bo (Beef Noodle Soup)

Pho bo is one of the few Vietnamese dishes that is served individually to diners and not in dishes to be shared. This delicious clear beef noodle soup is served with garnishes that diners can help themselves to as they please. Traditionally, the noodles are picked up with chopsticks and placed onto a special soup spoon.

Find this recipie on Page 314 of Kitchens of the World

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