1. Bachelor of Culinary Arts and Food Service Management (Hons.) HTM2513 - Kitchen Operations 3 (Asian Cuisine)

3. Map of Vietnam Geography 73 million population S shaped country streching 1025 miles Border by South China Sea to the East China lies North of the country Cambodia and Laos borders the west Capital of Vietnam is Hanoi Famous Cities Hanoi - city on a riverbed Ho Chin Minh - 6 million people - tamarind famous produce Hoi An - vibrant dock city - well known for its simple cuisine Dalat - colony town - french influence - famous for producing variety of berries Hue - city with a lot of history of Nguyen Dynasty

4. Religion 80% buddhist Followers of confucianism Offerings made to ancestors regularly Presence of Ong Tao (Kitchen God) in every home Regions Northern Vietnam - mountainous - home to montagnards(hill tribes) - peanut mostly grown crop Coast - full of fishing villages - producer of fish sauce in country - cities include Nha Trong, Phen Thiet & Mui Ne - only agriculture is dragon food Famous Landmarks December 19 Market - ghost market - built on war graveyard Highway 1 - 2200 km - connects northen Long Son (china border) to Southern Ca Mau(Cambodian Border) Hoan Kim Lake - backyard of Hanoi City - Pon Ngoc Son Temple lies north of lake Delta Mekong - biggest rice paper producing area Northern Climate Hot & rainy from May to Oct Violent typhoons & heavy rain during summer Summer average temperature of 30 celcius & 16 celcius during winter Southern Climate Has 3 seasons Nov,Dec & Jan coolest time of the year Feb to May tempreature rises to 35 celcius Rainy seasons begins at May or June and last until Oct or Nov

5. Etiquette Elders showed respect Children ask permission before start eating Choice cuts given to elder first Rude not to finish your plate Daily Routines Exercises before breakfast Wakes up very early Prefer a savaoury breakfast (Pho Bo) Visit Bian Hoi (draught beer) outlets before returning home Family Life Normal for parents grandparents and child to live in the same house Children expected to work hard at a young age Responsible for cleaning while parents are off at work Eldest must take care of younger siblings Beliefs Food is a very important aspect of life Consider rice to be of highest valie Earing alone is very unluichy Evening meal essentual part of life Dead often buried in rice firelds Porridge used as offering to the dead People 85 % to 90% of poplation are ethic vietnamese Believed to be descaendants of early rice cultivating people Food Fresh Fragrant & aromatic Balanced flavors

6. Leisure Urban vietnamese enjoy visiting the parks in their towns & cities Men gather in cage or sidewalk stalls to talk & play chess Many vietnamese practice Tai Chi,Kung Gu,Karate as a hobby

7. Beverages Tea (Tra) Coffee (Caphe) Beer (Bia) Rice Wine (Ruou) Che (Cendol Drink) Sugar Cane Juice (Mia Da) Avocado Smoothie (Sinh to Bo ) Common Pantry Ingredients Annatto seed Banh beo flour Bang xea flour Coconut milk Cellophone noodles Dried chestnuts Dried Chinese mushroom Dried squid Goji berries Jujube Lotus leaf Sauces and Sides Annatto oil (Mau Rieu) Banh beo dipping sauce (Nuoc Cham Banh Beo) Classic dipping sauce (Nuoc Cham) Caramel sauce (Nuoc Mau) Dalat & Central Highland Cuisine Ginger chicken (Ga Rong Gung) Glazed sesame pumpkin (Bi Nga Xao Vung) Stir fried venison with peanuts and lemongrass (Nai Xao) Taro cakes (Cha Koi Mon) Lime marinated beef salad (Goi Bo) Steamed omelet with pork and cellophane noodles(Trung Hap Thit) Fried shallots (Hanh Thi) Lime,chilli & salt (Chanh Ot Muoi) Peanut sauce (Sot Lac) Pickled bean sprout (Dua Gia) Soy & chilli dipping sauce (Xi Dau Ot)

8. North Cuisine Fried sticky rice (Com Nep Chien) Duck soup with jujubes and nuts (Vit Tiem) Poached beef & bamboo mustard green rolls (Bo Cuan Cai) Eel cakes (Cha Luon) Steambot with seafood chicken beef & tofu (Lau Thop Cam) Bo Cuan Cai Cha Luon Lau Thop Cam

9. Hanoi cuisine Banana flower salad (Nim Hua Chuoi) Fried spring rolls( Nom Ran Ha Noi) Barbeque pork 2 ways on vermicelli (Bun Cha) Beef noodle soup (Pho Bo) Beef in betel leaf (Bo La Lot) Duck & bamboo salad (Nom Mong Vit) Nim Hua Chuoi Bo La Lot Pho Bo

10. The Coast Cuisine Squid cakes (Cha Muc) Coconut prawns (Tom Chien Dua) Pippis steamed with beer lemongrass &chilli (Nghe Xao Ot) Lobster curry (Cary Tom Hum) Lemon grass tofu (Dau Phu Sa Ot) Poached snapper with peanuts and rice paper (Goi Ca) Dau Phu Sa Ot Tom Chien Dua Cha Muc

11. Centre Cuisine Squid filled with pork & noodles (Muc Nhoi Thit) Sticky rice steamed in lotus leaf (Com Sen Hue) Hue spring rolls (Nem Cuan Hue) Prawn & green rice in betel leaf (Tom Quan La Lot) Chicken &lotus seed broth(Ga Hom Hat Sen) Ga Hom Hat Sen Muc Nhoi ThitNem Cuan Hue

12. Ho Chi Minh City Cuisine Crispy Seafood Rice Panckae (Banh Xeo) Braised oxtail with 5 spice (Duoi Bo Hon Ngu Vi) Prawn on sugar cane (Tom Bao Mia) Tamarind crab (Cua Rang Me) Green mango salad (Nom Xoai Xanh) Lacy spring rolls with tuna (Cha Gio Re) Nom Xoai Xanh Banh Xeo Cua Rang Me

13. References Parver,Edward, Countries of The World :Vietnam, Evans Brother Limited,New York, 2005 Lister,Tracey, KOTO A Culinary Journey Through Vietnam, Hardie Grant Book, Australia, 2008