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Tuesday, March 3, 2020

Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS) Phần 1.

Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS) Phần 1.




Miêu tả món ăn việt nam bằng tiếng anh

Thuyết trình món ăn bằng tiếng anh

Giới thiệu về bánh mì bằng tiếng anh

Bài luận tiếng anh về món ăn

Viết về món ăn mà bạn thích bằng tiếng anh

Bài viết về món phở bằng tiếng anh

Giới thiệu bánh chưng bằng tiếng anh

 Tiếng anh nói về món ăn yêu thích


 VIETNAMESE FOODS.

Viet Nam has diversified and plentiful cuisine with many delicious dishes. Vietnamese cuisine is known for specific features, such as: low fat, strong taste, using a lot of vegetables and spices to increase flavour and appeal of dishes.

Besides, three regions of North, Central, South with its own geography, climate, culture, resident conditions have their own culinary characteristics. Ha Noi, Hue, and Ho Chi Minh City are the cuisine centres of the three regions.

The North cuisine is usually frugal and light with typical dishes such as pho (rice noodle soup with beef or chicken), bun thang (noodle soup with chicken, pork, and egg), bun cha (vermicelli with grilled pork), nem ran (spring roll), banh cuon (rolled rice pancake), banh tom Ho Tay (Ho Tay fried shrimp cake), etc.

The Central cuisine has slightly sweet and spicy taste, brilliant colour, mostly red and brown. The famous dishes of the Central consist of bun bo Hue (Hue beef noodle), my Quang (Quang noodle), banh trang thit luoc (dry pancake roll with pork), cao lau (Hoi An noodle with pork and herbs), etc.

Meanwhile, the South cuisine ordinarily tastes sweet and spicy. The South cuisine is famous for dishes such as bun bo Nam Bo (Southern beef noodle), lau mam (fermented fish hot pet), canh chua ca loc (sneak-head fish sour soup), lau ca keo (keo fish hot pot), etc.

A Typical Meal in VietNam

In Vietnamese, to eat is said "an com", which literally means "eating rice", since rice is the basic element of every meal. In general, a typical meal will include the following ingredients:

Rice: The unhusked paddy of an ordinary variety of rice is put in a pot containing boiling water. It is heated until all the water has evaporated and then the temperature of the fire is lowered and the pot lid remains hermetically sealed to the pot until it is time for consumption. Well-cooked rice is palatable, somewhat plastic (we say that the rice is done exactly to a turn), and has the flavour of the unhusked paddy.

Several Dishes: Meat, fish, shrimp, soy curd, and various vegetables browned in oil, pickled vegetable, pickled eggplant, etc.

Soups: Vegetable soup cooked with pig-ribs, soar crab soup, fish soup.

Sweet and Sour Grated Solad: Nom is salad of grated banana flower or green papaya, cucumber, carrot, lean pork, and grounded peanuts. To eat nom is to appreciate at the same time all of its tastes, including acid, pepper, salt and the dizzy flavour of roasted groundnuts. Nam dish turns a simple meal into a very appetising one. Thus, at a banquet with many dishes, it is certain that nom will be served.

Vietnamese Specialities.

In recent years, Vietnamese clerks have been eating lunch at their office cafeterias. There are many popular restaurants in the cities, in the neighbourhood of public offices in particular.

Pho ( Moodle Soup)
Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS.) Phân 1.

Pho is a prevalent dish familiar to all Vietnamese people, who eat pho from infancy. lt is most commonly eaten in the morning, but there are also people who eat it at noon for lunch or late at night.

Pho is a glossy kind of flattened paste prepared from ordinary rice that is cut into strips. Pho bo (beef pho) is prepared from ox-bones or pig-bones. The broth, which is scented with ginger, is poured into a bowl containing already cooked noodles. Well-done lean beef is cut into thin slices, softened and scented, then put on the surface.

Pho ga (chicken pho), is made from pig and chicken bones. Chicken without the bones is cut into slices or fibres and served in the soup.

Fresh onion stripped into thin bits, fresh red peppers, black pepper, and lemon are ingredients indispensable to a bow! of pho, which is nourishing and appealing to all.

Bun (Rice Vermicelli)
Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS.) Phân 1.

Bun, a kind of rice vermicelli, is at the same time both a luxurious and a popular food in Wet Nam. There are many different names for bun, which refer to its shape, such as vermicelli made in tangled threads (bun roi), vermicelli served with pickled fish (bun nam), vermicelli made in a leaf (bun la), and bun dem trom (vermicelli bought in the hundreds). Rice vermicelli can be eaten with many other dishes, including grilled meat rolls (called bun nem), shellfish (called shellfish soup and rice vermicelli), omelette, lean pork-paste, chicken, (called bun thong), sour rice field crab soup (called bun rieu), pig trotter meat, rolled meat paste (called bun moc), beef and pig trotters (called bun bo gio heo), and grilled beef and fresh vegetables according to Southern style (called bun bo Nam Bo).

Every region, every community, and even every restaurant have their own rice vermicelli, differing from one another by composition, preparation, and ingredients.

Banh Cuon (Rolled Rice Pancake)
Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS.) Phân 1.

Ordinary rice paddy is soaked in water until it become soft; then it is ground into a very thin paste. This paste is steamed to make round cakes, each a little bigger than the hand and very thin. Each cake is rubbed with onions browned in a little fat, making it very sweets melling. These are thin steamed rolled rice pancakes (banh cuon nong).

From ancient time, the inhabitants of Thanh Trì Village in Ha Noi suburb were reputed for their skill in making thin rice vermicelli pancakes. Rice vermicelli pancakes dipped in a high protein fish sauce with a few drops of lemon and eaten with a bit of cho que (pork paste with a cinnamon flavour) is a speciality of Ha Noi. While still hot, banh cuon can be wrapped around stuffing made of lean meat with chopped edible mushroom (variety huong meaning good smelling) and fried onions. These are then put in a dish and sprinkled with shrimp paste that has been dried and cut into threads.

Cha Ca (Grilled Chopped Fish)
Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS.) Phân 1.

The reputation of this dish is such that one Ha Noi Street had its name changed to Cha Ca Street about 100 years ago, at the time, some might say, that the Ha Noi grilled chopped fish originated.

Once you are seated at the table, the waiter places the ingredients before you. First, there is sour shrimp paste sprinkled with lemon juice and beaten to a white froth. A few slices of red pepper are floating on top, and a few drops of wine are added to enhance the flavour. Next, a dish of glittering yellow coloured grilled groundnuts with their skins already pealed off is served. Then, a plate of rice vermicelli and scented greens, such as basil, coriander, and onions are served.

This presentation of colours, scents, and tastes is very inviting. The diner anticipates the serving of the main dish. The waiter brings out a portable coal stove and places it on the table. The frying pan on the stove is already sizzling with oil. The fish paste, which is already grilled in the kitchen, is brought to the customer and put in the pan to maintain the high temperature of the dish while it is being eaten.

Today many cities in VietNam have their own cho ca restaurants, but those of HaNoi are the most famous for their quality.

Nem Ran (Spring Roll)

Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS.) Phân 1.

Nem ran (called cha gio in the South) existed much before cha ca (grilled chopped fish). Nem ran is a much appreciated speciality, although it is very easy to prepare. Since long ago, nem ran has been a familiar dish on the menu at all households during the New Year's festivìties, at family parties, and at receptions.

The stuffing of nem ran is comprised of finely chopped lean meat, sea crabs or young shrimp, scented mushrooms, dried onions, Yam beans, duck eggs, pepper, spiced salt, etc. The mixture is then rolled in flat rice cakes and fried in a pan until crispy.

Nem are eaten hot with a sauce that it is, at the same time, somewhat salty, sweet, acidic and scented (with the flavours of onion and pepper). Papaya and a few fresh scented vegetables are added.

Gio Lua (Silky Lean Meat Paste)
Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS.) Phân 1.

By itself, the name "silky bean meat paste" evokes thoughts of the silky aspect of this speciality. Gio lua is made with Iean pig meat, which is pounded with a pestle until it becomes a sticky paste. Fresh banana leaves are tied very tightly around the paste, and then it is well cooked. Good gio lch has a fine white colour, is firm, and has a perfumed and sweetish taste.

Banh Chung, Banh Day (Square Glutinous Rice Cake, Round Glutinous Rice Cake)
Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS.) Phân 1.

According to legend, King Hung wanted to choose one son to succeed the throne. He called all his sons to come to him, and said that whoever could bring him the most precious offering to the altar of the ancestors, so showing all their pỉous feelings for him, would be given the throne.

All of the princes travelled throughout the country in search of the tastiest and most exotic foods to offer their father, except Lang Lieu, the 18th prince, who thought it over but had no idea where to begin looking.

One night, he dreamed of a genie that told him that "the rice grain is the most precious thing in the world. Now, you take the glutinous rice grain and make from it round cakes symbolising the sky, and square cakes symbolising the earth. The square cakes will have a filling made of peas and meat, and you will use green leaves to cover the cake, symbolising the services rendered by fathers and mothers to their children." When he awoke Lang Lieu was very happy and prepared the two kinds of cakes described by the genie.

When the day of the competition came, the King thoroughly examined the offerings of his sons, but he was not entire satisfied. However, upon testing Lang Lieu's cakes, the King congratulated and chose him to succeed his throne. Since then, the King and all his subjects started making square and round glutinous rice cakes to offer to their ancestors on the occasỉon of the Tet holidays. Nowadays, these cakes are still a speciality for the whole country, any time of year.

Một số từ vựng về món ăn truyền thống ở Việt Nam – Học tiếng Anh theo chủ đề.

Bánh dầy : round sticky rice cake
Bánh tráng : girdle-cake
Bánh tôm : shrimp in batter
Bánh cốm : young rice cake
Bánh trôi: stuffed sticky rice balls
Bánh đậu : soya cake
Bánh bao : steamed wheat flour cake
Bánh chưng : stuffed sticky rice cake
Bào ngư : Abalone
Bún : rice noodles
Bún ốc : Snail rice noodles
Bún bò : beef rice noodles
Bún chả : Kebab rice noodles
Cá kho : Fish cooked with sauce
Chả : Pork-pie
Chả cá : Grilled fish
Bún cua : Crab rice noodles
Canh chua : Sweet and sour fish broth
Chè : Sweet gruel
Chè đậu xanh : Sweet green bean gruel
Đậu phụ : Soya cheese
Gỏi : Raw fish and vegetables
Lạp xưởng : Chinese sausage
Mắm : Sauce of macerated fish or shrimp
Miến gà : Soya noodles with chicken
Kho : cook with sauce
Nướng : grill
Quay : roast
Rán ,chiên : fry
Sào ,áp chảo : Saute
Hầm, ninh : stew
Hấp : steam
Phở bò : Rice noodle soup with beef
Xôi : Steamed sticky rice
Thịt bò tái : Beef dipped in boiling water

Với các từ vựng được cung cấp như trên, mong rằng các bạn sẽ không còn bỡ ngỡ khi phải giới thiệu cho những người bạn ngoại quốc của mình về các món ăn truyền thống của Việt Nam nữa!



Giới Thiệu Các Món Ăn Truyền Thống Việt Nam Bằng Tiếng Anh. (VIETNAMESE FOODS) Phần 1.









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