Balance is a key element of Vietnamese cuisine. The balance is based on the combination of five fundamental taste senses: spicy, sour, bitter, salty, and sweet. But not only the taste, colors and textures of a dish should be balanced too. In addition, the principle of Yin-Yang is applied in composing a Vietnamese meal. Yin-Yang principal refers the “heating” and “cooling” properties of ingredients. Continue reading “A Traveler’s Guide to Vietnamese Food”
A Traveler’s Guide to Vietnamese Food
