越南烹饪哲学 Vietnamese Culinary Philosophy: Freshness and Balance
I
Origin
Vietnamese cooking philosophy is built on the concept of balance — not the four-flavour balance of Thai cooking or the sweet-sour balance of Persian cooking, but a specific Vietnamese balance between cooling and warming foods (derived from Chinese medicine via the long Chinese cultural contact), between cooked and raw (the fresh herb plate accompanies virtually every Vietnamese meal), and between the heavy and the light (a rich braise is always balanced by acid and fresh herbs).
II
Description
The foundational principles of Vietnamese cooking.
III
The Thread
—Thai fresh herb table (same fresh herb accompaniment philosophy), Indonesian lalapan (same raw vegetable accompaniment), Korean banchan (same accompaniment principle — different specific preparations)
IV
Flavour Context
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Pillars V — VII
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