Vietnamese food

Link: https://www.vietnam-culture.com/
Southern
Food Description

Middle
Food
Nothern
Food
 Sequence
• How to cook “Bánh mì”
♥

• Preparing a bowl of warm water and add the sugar and stir until it dissolves.
Step 1 • Prepare another bowl and add the flour, vinegar, cooking oil, and salt to mix until they blend together.

• Sifting the dough into another bowl and use a flour mixer, mix the yeast and flour mixture well.
Step 2

• Boiling fresh milk and place in a bowl of flour, then use a batter to stir
Step 3

• Kneading the dough many times to make it smooth into a soft dough mixture and put it into the tray
Step 4

• Put the cake in the oven at 180 degrees C for 20 minutes. Until the cake turned slightly golden brown, you
Step 5 are done.
Cause & Effect
Compare
Contrast North’s Food is
neutral

Frugal

South’s Food Middle’s

is sweet Food is salty
and spicy
Chronology
1958
• The first Vietnamese bakery was born

1970
• Being pure Vietnamese bread

1975
• Coming to the global reach

2009
• Compliment from the “Master Chef” Anthony Bourdai

2011
• The Oxford Dictionary recognized “Bánh Mì" as a separate dish

2012
• "The world's best sandwich" in The Guardian newspaper

2018
• The first Vietnamese bakery to win the James Bread Award

Northern Food
Vermicelli noodles with grilled pork
meatballs served over salad, herbs,
bean sprouts, and sliced cucumbers:
Bún Chả
Noodle soup served with various cuts
of beef and onions.[5] Often eaten
with basil, mint, lime, and bean
sprouts: Phở
Small steamed rice cake wrapped
with leaves of some local trees into a
long, thin cylindrical shape, and
boiled thoroughly.: Bánh tẻ
Steamed rice roll: Bánh Cuốn
Classification
Middle Food
Huế style (hot and spicy) beef rice
vermicelli soup with lemongrass and
pork: Bún Bò Huế
Ingredients often vary, but dishes
most often consist of wide rice
noodles served with little broth, pork Xào Giòn
chops, chicken, shrimp, vegetables,
peanuts, and bánh tráng.: Mì Quảng
Wrapper made of tapioca starch
packed with shrimp: Bánh bột lọc
Rice paper: Bánh Tráng
Southern Food
Chinese/Cambodian noodle soup
traditionally consisting of rice
noodles with pork broth: Hủ Tiếu
Deep-fried egg noodles, topped with
seafood, vegetables, and a sauce: Mì
Deep-fried glutinous rice sesame
balls filled with sweetened mung
bean paste; from southern
Vietnam:Bánh Cam
Fried pork spring rolls: nem rán