SPECIFICITES VIETNAM

(Implantation) The French cooking habits came when the French colonized Vietnam (from 1858 until 1954). The food that they introduced was mostly: baguettes, pâté, coffee with cream, milk, butter, custards and cakes.
(leurs specificities) Generally, Asian likes good astronomy. For Vietnamese taking a meal is synonym of sharing with members of the family or with friends. There are few rules during this moment, first of all it is the women that cook as she possesses an inferior position, second of all, the ancient member are those who are served in first with the best pieces. At last, it is pertinent to know that meals are rarely divided into separate courses. All the food is served at once and shared from common dishes. The family sits on mats on the floor (as they eat on a low table), and each person has a rice bowl, chopsticks and a soup spoon.
( their food) The Vietnamese food is based on fresh products, vegetables and tropical fruits. Moreover, the traditional plats in Vietnam is based on white rice of rice noodles accompanied with vegetables, meat but more often fish and prawns which are more affordable, spices and the nuoc-mam sauce, made with fish. To be more precise vegetables, cabbage, salads, tomatoes and eggplants are cooked more “sautés” than boiled so that they keep their color and freshness and the cooking time is short. In the Vietnamese culture, rice is very important, to illustrate this statement, there are four main types of rice noodles used in the Vietnamese cooking:
-Banh pho which is white noodles in the quintessential Vietnamese soup “pho”
- Bun which is noodles called rice vermicelli
- Banh hoi which is a thinner version of bun
-mien or bun tao which are dried glass or cellophane made from mung bean starch.

(desert and beverage) Tea (called che or tra) is the most common beverage in Vietnam. Usually Vietnamese prepare enough tea for the whole day, that is why it is the first thing they do in the morning.