Vietnamese & Indonesian

8/4/2019 Vietnamese & Indonesian

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VIETNAMESE & INDONESIANCuisine



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VIETNAMESE CUISINE

Bánh hỏi

Cao lầu

Salad rolls



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Characteristicsknown for its common use of

fish sauce, soy sauce

rice

fresh herbs

fruits and vegetables

Diverse use of herbs including lemongrass, mint,Vietnamese mint, long coriander and basil leaves.

the emphasis is always on serving fresh vegetables

and/or fresh herbs as essential side dishes along

with dipping sauce.

Long coriander



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Characteristics… (cont) Influenced by the Buddhist belief thus, serves numerous

vegetarian dishes Common meats used:

Pork Chicken shrimp and various kinds of seafood Cockles Duck and goat are used even less widely Beef is used less commonly (reserved for Bò 7 món

Bò 7 món ("Seven-course beef“) is a selection of

beef dishes in Vietnamese cuisine, which is typicallyserved at weddings.



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Categories of Vietnamese Cuisine(pertaining to region)

1. Northern Vietnam-foods here are often less spicy than those in other regions

- In general, Northern Vietnamese cuisine is not bold in anyparticular flavor - sweet, salty, spicy, bitter, or sour.

-foods feature light and balanced flavors that result from

subtle combinations of many different flavoring ingredients

-Freshwater fish, crustaceans, and mollusks - such as prawns,shrimps, crabs, oysters, mussels - are widely used.

- most common foods: 1. phở 2. bún riêu 3. bánh cuốn

2.

1.

3.





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bún bò Huế (Spicy beef

noodle soup) bánh xèo (Vietnamese

sizzling crepe)



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Meal composition and cycle

A typical meal for the average Vietnamese familywould include: Individual bowls of rice Grilled, boiled, steamed, stir fried (with

vegetable) or stewed meat or fish or otherseafood dish

Stir-fried, raw or steamed vegetable dish Canh (a clear broth with vegetables and often

meat or seafood) or other Vietnamese-style soup



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Prepared fish sauce and/or soy sauce fordipping

All dishes apart from the individual bowls of rice are communal and to be shared.

Dishes that have become trademarks of Vietnamese cuisine include phở, gỏi cuốn(spring/summer rolls), bún, and bánh mì(bread rolls).



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Popular Vietnamese

dishes• Noodle dishes

Cao lầu

Bún Bò Huế

Chicken Pho



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INDONESIAN CUISINE



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There is probably not a single "Indonesian"cuisine, but rather, a diversity of regional

cuisines influenced by local Indonesian cultureand foreign influence.

Indonesian cuisine varies greatly by region andhas many different influences.

Sumatran cuisine often has Middle Eastern andIndian influences, featuring curried meat andvegetables.

Javanese cuisine and Sundanese cuisine are

more indigenous.



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wide applications of bumbu kacang (peanutsauce)

the wide applications of santan (coconut milk)

Gado-gado shredding coconut flesh toacquire coconut milk



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Traditional food habits Indonesian meals are commonly eaten with the combination

of a spoon in the right hand and fork in the left hand many parts of the country (such as West Java and West

Sumatra) it is also common to eat with one's hands. In households or restaurants that use bare hands to eat, like

the traditional Sundanese or Minangkabau restaurants, theyserver KOBOKAN. Kobokan is a bowl of tap water with a slice of lime in it to

give fresh scent. This bowl of water should not be consumedas it is used to wash one’s hand before and after eating.



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Rice is a staple for all classes incontemporary Indonesia.

Rice is most often eaten as plain rice with just afew protein and vegetable dishes as side dishes.

It is also served, however, as nasi uduk (ricecooked in coconut milk), nasi kuning (rice cooked

with coconut milk and turmeric), ketupat (ricesteamed in woven packets of coconutfronds),lontong (rice steamed in bananaleaves), intip or rengginang (rice crackers),

desserts, vermicelli , noodles, arak beras (ricewine), and nasi goreng (fried rice).Nasi goreng isomnipresent in Indonesia and consideredas national dish.



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Nasi uduk Nasi kuning

Ketupat

Lontong

Vermiceli

Nasi goreng



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Spices and other flavorings

Rempah is Indonesian word for spice.

Bumbu is the Indonesian word for spices mixture orseasoning, and it commonly appears in the names of certainspice mixtures, sauces and seasoning pastes.

Cabai chili peppers are introduced by the Spaniards duringthe 16th century, this introduction made the Indonesian

more fond with hot and spicy food. Sambal is a chili based sauce which is normally used as

a condiment. It is typically made from a variety of chilipeppers and is sometimes a substitute for fresh chilis.

Soy sauce is also an important flavorings in Indonesiancuisine. Kecap asin (salty or common soy sauce) was adopted

from Chinese cuisine, however Indonesian developed theirown kecap manis (sweet soy sauce) with generousaddition of palm sugar into soy sauce.



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Meal Composition and Cycle

In western and central Indonesia, the main meal is usuallycooked in the late morning, and consumed around midday. In many families there is no set meal time when all

members are expected to attend. For this reason, most of the dishes are made such that they can last and remain

edible even if left on the table at room temperature formany hours. The same dishes are then re-heated for the final meal in

the evening. Most meals are built around a cone-shaped pile of long-

grain, highly polished rice. A meal may include a soup, salad (or more commonly

sauteed vegetables with garlic), and another main dish. Whatever the meal, it is accompanied by at least one, and

often several relishes that are called sambals.



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Indonesian Rijsttafel, a Dutch word that literallytranslates to "rice table“

an elaborate meal consisting of many (forty is not anunusual number) side dishes served in small portions,accompanied by rice prepared in several differentways

Popular side dishes include egg rolls, sambals, satay,

fish, fruit, vegetables, pickles, and nuts.



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Common Foods

bakpao (buns)

bakmie (noodles)

bakso (meatballs)



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Nasi goreng

Mee goreng

Fried rice or noodle with spices and chilidarkened with kecap manis.



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Documents

Vietnamese & Indonesian