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When you think of Vietnamese food, many people probably picture pho and fresh spring rolls. But the secret to their deliciousness actually lies in abundant vegetables.<\/p>\n
Vietnam is located from the tropics to the subtropics, with a warm climate continuing year-round. This blessed environment makes it possible to grow a variety of vegetables. Vietnamese cuisine, developed under Chinese and French influence, is characterized by delicate flavors that aren't too spicy or too sweet like other Southeast Asian cuisines.<\/p>\n
There are many healthy dishes loaded with vegetables and low in oil, and being able to savor lots of herbs like mint is a nice point too. Dishes using fruit and edible flowers are gaining popularity among Vietnamese women too.<\/p>\n
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Cilantro, known for its distinctive aroma. In Vietnam it's called \"rau mui\" (Rau mui).<\/p>\n
Actually, the word \"pakuchi\" is Thai. Saying \"No pakuchi\" at a Vietnamese restaurant won't get through, so caution is needed. This herb, essential to pho and fresh spring rolls, is a key presence that defines the flavor of Vietnamese cuisine.<\/p>\n
Water spinach is called \"rau muong\" (Rau muong) in Vietnamese. In Japan it's mainly seen at Chinese restaurants, but in Vietnam it's a home-cooking staple.<\/p>\n
Among these, \"water spinach stir-fried with garlic (rau muong xao toi)\" is a big classic. High in nutritional value and with a crisp texture to enjoy, it's popular as a salad too.<\/p>\n
Amaranth is \"rau den\" (Rau den) in Vietnamese. Because of its high nutritional value, it's also nicknamed \"super grain,\" and it's a vegetable that's become popular with young women in recent years.<\/p>\n
You can eat both the leaves and stems, and in Vietnam it's often used in soups. The taste is close to spinach, but with less bitterness it's easy to eat, and eating it like a salad is recommended too.<\/p>\n
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Limnophila is an aromatic herb unique to Southeast Asia that doesn't exist in Japan. In Vietnam the name differs by region, called \"rau ngo\" (Rau ngo) in the north and \"rau om\" (Rau om) in the south.<\/p>\n
It's also known as a vegetable that comes with pho when you order at a local eatery, and it's essential for enjoying the local flavor.<\/p>\n
Gotu kola is called \"rau ma\" (Rau ma) in Vietnamese. In Japan it's treated as a weed, but in Vietnam it's recognized as a proper vegetable.<\/p>\n
It's mainly used as the main ingredient of Vietnam's herbal juice, and because it has the effect of releasing the body's heat, it's often drunk on hot days. Its smell resembles mitsuba, and besides juice it's often used as a soup ingredient too.<\/p>\n
Watercress is \"xa lach xoong\" (Xa lach xoong) in Vietnamese. A vegetable brought to Vietnam in the French colonial era, it's rich in nutrients and said to have the effect of preventing lifestyle diseases.<\/p>\n
In Japan it's used infrequently, but in Vietnam it's often used as a soup ingredient. Within Vietnam, Da Lat is the main growing area, and Da Lat's watercress is popular for its good quality.<\/p>\n
Peperomia is \"rau cang cua\" (Rau cang cua) in Vietnamese. You almost never see it in Japanese supermarkets, but in fact it's not seen much in Vietnamese supermarkets either.<\/p>\n
The reason is that, since it basically grows easily with just soil and water, many people grow it at home. It's included among the vegetables that come with pho, and used in stir-fries. It has a characterful taste, so it's a vegetable that divides opinion.<\/p>\n
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Small and neutral in flavor, chayote is frequently used in Vietnamese home cooking. Peel it, slice it thin, and stir-fry it with garlic and it becomes a crisp, delicious dish. It's also tasty added to miso soup.<\/p>\n
In tropical Vietnam, the same vegetables as Okinawa are eaten too. Bitter melon, now quite mainstream in Japan too, is a popular vegetable in Vietnam as well. Luffa is also grown, and the smaller sizes can be cooked in easy-to-use ways.<\/p>\n
Vietnamese pumpkins have brown skin and come in various shapes, some slender, some flat. They give a more watery impression than Japanese ones, but leaving them for a while before use makes them sweet and delicious.<\/p>\n
Zucchini comes in both green and yellow, and it's popular as a cheap, easy-to-use vegetable. A feature is that many are larger than what you see in Japan.<\/p>\n
Jicama, seen everywhere, is shaped like a turnip. Peel and cut it and you can eat it raw, enjoying a faintly sweet, crunchy, slightly sticky texture.<\/p>\n
It's tasty cooked too, but a feature is that it's often eaten as a snack.<\/p>\n
Fresh spring rolls (goi cuon), which wrap fresh fillings in translucent rice paper, are a representative Vietnamese appetizer. A dish where the chewy wrapper and the crisp texture of the vegetables are a delight.<\/p>\n
Fillings combining plump shrimp, vermicelli, sunny lettuce, cilantro, and chives are characterized by a refreshing aroma. Dip them in the accompanying nuoc cham or sweet chili sauce and sweetness and tartness are added for a richer flavor.<\/p>\n
Banh xeo, a rice-flour crepe dyed a vivid golden color with turmeric. It's characterized by a distinctive texture, crisp on the outside and chewy on the inside.<\/p>\n
The classic way is to wrap it in fresh sunny lettuce or cilantro and eat it dipped in a special fish-sauce-based nuoc cham. This way of eating lets you enjoy it as a healthy, enticing dish where you can take in plenty of fresh vegetables too.<\/p>\n
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Cha ca is a specialty dish of northern Vietnam. It's a dish where you pan-fry white fish and vegetables in a pot set on the table.<\/p>\n
Its feature is the abundance of vegetables. Since a heaping of scallions and dill is served along with the fish, you can take in plenty of vegetables too. Once the fish and vegetables are cooked, you eat them dipped in a sauce along with rice-flour noodles (bun).<\/p>\n
\"Goi ca,\" where you savor vinegar-marinated white fish wrapped in rice paper. \"Goi\" means to toss, and \"ca\" means fish.<\/p>\n
The typical way is to wrap light white fish with vegetables and herbs and eat it dipped in sauce. The style of wrapping and eating it yourself is a familiar dish, like Japan's hand-rolled sushi.<\/p>\n
In recent years, Vietnamese vegetables have come to be imported to Japan too. Not just cilantro, but various vegetables are now available.<\/p>\n
At large supermarkets and Asian grocery stores, you can buy water spinach, cilantro, rice paper, and more. Choose fresh ones and try your hand at Vietnamese cooking.<\/p>\n
Even when Vietnam-specific vegetables aren't available, you can substitute Japanese vegetables. Using spinach instead of amaranth, or mitsuba instead of limnophila, you can get close to an authentic flavor with a little ingenuity.<\/p>\n
What matters is using plenty of fresh vegetables. The essence of Vietnamese cuisine lies in the richness and healthiness of its vegetables.<\/p>\n
The key point when making Vietnamese food at home is to use aromatic herbs without holding back. Herbs like cilantro, mint, and basil give the dish an authentic flavor.<\/p>\n
Also, keeping basic seasonings like nuoc mam (fish sauce) and rice paper on hand lets you apply them to various Vietnamese dishes. Start with simple dishes like fresh spring rolls and pho.<\/p>\n
The vegetables used in Vietnamese cuisine are appealing for their variety and high nutritional value. Cilantro, water spinach, amaranth, and others each have a distinctive flavor and texture, giving depth to the dishes.<\/p>\n
Vietnamese cuisine, with its many healthy dishes loaded with vegetables and low in oil, is perfect for the health-conscious too. Incorporating dishes that let you take in lots of vegetables, like fresh spring rolls and banh xeo, into daily life lets you achieve a well-balanced diet.<\/p>\n
Now that vegetables available in Japan are increasing, it's the perfect chance to try Vietnamese cooking. Why not use fresh vegetables and herbs to enjoy authentic Vietnamese flavors at home?<\/p>\n