by Kara Lydon, R.D., L.D.N., R.Y.T. in Food News & Trends, May 6, 2017
by Marge Perry in Healthy Recipes, October 25, 2016
While Thai food has become mainstream in the U.S., we often overlook the fresh, colorful and healthful cuisine of another Southeast Asia country, Vietnam. Sure, many Americans have at least heard of or tried pho (a Vietnamese rice noodle soup) so it’s not uncharted food territory. But we’re still not fully aware of the cuisine’s staple ingredients, cooking methods, dishes and nutrition benefits. Having recently taste-tested my way through Vietnam, I discovered a refreshing food culture that’s abundant in fresh herbs and vegetables, clean flavors and light, nourishing dishes.
A Unique Food Culture
“What I like about Vietnamese food is its very clean flavors. Other cuisines in the [Southeast Asia] region may use similar ingredients, but are doing different things with them,” says Marc Lowerson, Owner of Hanoi Street Food Tours in Vietnam. Lowerson explains that it’s rare to find in a dish in Vietnam that tastes rich, too spicy or overly sweet. “The Vietnamese are not pounding their own curry pastes or using coconut milk in savory dishes like the Thais do. There is little use of dry spices: the level of hot spice in the food is rarely in the cooking process, and is most often managed by the individual with condiments on the table.” Read more
by Andrea Strong in Chefs and Restaurants, October 8, 2014
The star of pho, the Vietnamese noodle soup sold throughout the country at modest stands or tables on the street, is its rich and deeply flavorful broth, made by simmering beef or chicken bones for many hours.
When there aren’t hours available, a shortcut version of this healthful, balanced meal in a bowl can be on the table in about 20 minutes. The key to giving store-bought broth extra flavor is to first char and toast the “aromatics” — that is, the onion, ginger and dried spices — under the broiler. Be sure to place the onion wedges over the dried spices so they don’t burn, which would make them bitter.
Traditional pho is served with all the additional ingredients, such as the greens, fresh herbs, sprouts, lime, and chile peppers (whole or sliced, depending on their size) or Sriracha, for each diner to add to taste. Read more
In 1995, Charles Phan opened The Slanted Door in San Francisco’s Mission District and introduced the dining public to the relatively unexplored cuisine of his native Vietnam. The restaurant became an overnight sensation. Since then, Phan has moved his restaurant to the historic Ferry Building, earned a James Beard Foundation Best Chef of California Award, and been inducted to the James Beard Foundation’s list of “Who’s Who of Food in America.” Read more