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History and Food

Around 1000 years ago, people from Mongolia bring cattle to Vietnam country during the invaded. At that time, beef is the main dish of Vietnamese people among with Mongolia people. This is how beef became Vietnamese diet. The main traditional food of common Vietnamese beef dishes are "Pho Bo" a.k.a Beef Noodle Soup and "Bo Bay Mon" a.k.a Beef Cooked Seven Ways. For a thousand years invaded Vietnam country, the Chinese taught Vietnamese cooking techniques such as stir frying and deep frying, even chopsticks.

Early in the sixteenth century, lots of food presented such as potatoes, tomatoes and snow peas by traveller and merchant. In 1858 to 1954, the time when the French colonized Vietnam, several food present to Vietnamese people such as baguette a.k.a (French bread), pâté, coffee with cream, milk, butter, custards, and cakes. In Vietnam War era, around 1960s and 1970s, the U.S milltary presented ice cream to Vietnam when it promised with two U.S dairies to construct dozens of ice cream factories.

The main ingredient of Vietnamese diet is "Com trang" a.k.a Plain rice, it always appear in almost every meal. Rice can be converted into other common ingredient such as rice wine, rice vinegar, rice noodles and rice paper wrappers for spring rolls.

Rice can be use to make noodles. There are four main types of rice noodles used in Vietnamese cooking:

Another main ingredient of Vietnamese cuisine is nuoc mam, a salty fish sauce that is used in most Vietnamese recipe. This helps Vietnamese food to taste better with a strong flavor of natural fish sauce.

One of the main unique sauce in Vietnamese food is "nuoc cham" a.k.a dipping sauce, which is quite popular in Vietnam and its always present at almost every meal. This recipe can be modified to suit individual tastes by using more or less red pepper and nuoc mam. it quite simple to create and will remain in the refrigerator for up to 30 days