Vietnam. And The Philosophy Of A Cuisine.

Why state philosophy? Why not lead right in to savory? Or sweet? In Vietnam, it is much more complicated. And you, the eater, are rewarded for thousands of years of practice.

There are five fundamental elements to a Vietnamese dish. Each dish will absolutely reflect one or more of these elements, in combinations. Typical ingredients include mint, coriander, lemongrass, cinnamon, lime and even basil. On the table, as a condiment, you will see fish sauce's (a whole other article, itself), shrimp paste, soy, and helpings of fresh herbs for flavoring.

Known for five taste "senses", Vietnamese is widely regarded as very healthy. Focusing "chi", or yin and yang, which is where the philosophy comes into play. What are the five elements that balance the flavors? Well, I'm glad you asked!

spicy (metal), bitter (fire), sweet (earth), sour (wood), salty (water). These correspond directly to five organs. The gall bladder, the large intestine, the small intestine, the stomach and the urinary bladder. Five's appear consistent in the philosophy. Typically, there are five types of nutrients: powder, water or liquid, protein, fat and mineral elements. Even further, the attempt is always colorful presentation, and will represent five colors: white (metal), green (wood), black (water), red (fire) and yellow (earth). Even deeper in the cuisine, the attempt is to appeal to the five senses: Eyes, with colors and arrangement of the food. Ears, crispy ingredients invoke the sound sense. Nose, fresh aromatics engage the nasal. Many meals are textured to allow the touch sense. Taste, as many spices are featured in the dish.

Primarily, the cuisine uses the principals of yin and yang. Each ingredient has a "heating" or "cooling" effect on the body. For example, spicy food "hot" is generally balanced with sourness "cool". Duck meat, which is considered "cool" is served with fish sauce "warm". These dishes are typically served in the summer time. In the winter, chicken "warm" or pork "hot" is eaten more predominately.

Fresh ingredients dominate the cuisine. Meat is very quickly cooked, sliced thing, and generally boiled or very briefly stir fried, to retain nutrients. Heaping helpings of herbs and vegetables are used. This, the result of thousands of years of trial and error.