Vietnamese condiments are classified into four different categories. You can find out flavourings and garnishes to become two different categories. On the other hand, the pickled vegetable and dipping sauces are the other two categories. When you are dining in Vietnamese cuisine and you do not have any idea about the Vietnamese condiments, then you might face while consuming the food. In the eating tables of the Vietnamese restaurants, different types of sauces and other vegetables are kept as the decoration. Moreover, you can use them when you are consuming a Vietnamese dish. In this article, we will be talking about different Vietnamese condiments. So, let’s have a look at them.
Dipping Sauces: The Part And Parcel Of Vietnamese Condiments
Dipping sauces are the inseparable elements of Vietnamese cuisine. Not only in Vietnam, but it is also famous in other countries of Southeast Asia. For instance, if you go to Laos, Cambodia or Thailand, you would see the same admiration for the dipping sauces. Fish sauce is the most famous dish among the dipping sauces. In order to prepare it, you need to salt the anchovies and press it. So, after you are done with these two steps, You need to put it inside a wooden barrel and leave it under the sun for some months. This is done to ferment it. When the fermentation is done, the dark juices are extracted and kept in bottles for selling them.
It has a funny name in the local language of Vietnam. The pickled vegetables are called as do Chua. If we translate these two words, we would get that the vegetables are sour. This means that the pickles are made while adding the sour taste to it as most. The people of Vietnam eat it on a regular basis. If you order any kind of dish while you are in Vietnam, you would be getting the pickled vegetables as a part of the Vietnamese condiments. You can find the carrot, cabbage, daikon and cucumber are added with a pickle in this side dish. In case they are not served in a plate, then look for a jar on your table. You can find it in the jar as well.
Vietnamese Condiments: Flavourings
These Vietnamese condiments are not served at the table of any restaurant. But the chefs use these while preparing the food. Sate is the commonly known flavouring among the Vietnamese chefs. It is a mixture of garlic, chilli and peanuts paste. Sate is mostly added to the stir-fried dishes. On the other hand, there is another flavouring that is widely used for braising meats. It is known as lemongrass. This flavouring is used to add a citrus flavour to the dish. White rice is served along with the dishes. This is so because the flavours that are used to cook these dishes are too rich in nature to be consumed alone.
So, this was the brief about the Vietnamese condiments for today. We will come again to you with it on another day.