Ever since my youth there is a dish I have always enjoyed, the Vietnamese noodle soup commonly known as pho. Pronounced as "fuh", the soup is made up of broth, rice noodles that are linguine-shaped known as bánh phở, meat, and a few herbs. Pho originated in northern Vietnam in the early 20th century. The soup can be served with chicken, beef, pork or seafood, although beef and chicken are the most traditionally used proteins. This soup is a common street food for the Vietnamese (Greeley, 80). However, it has evolved over time to become a specialty in restaurants worldwide including here in the United States. It has become popular in other countries because of the Vietnam War refugees. It is normally eaten for breakfast, but also occasionally for lunch by Southern Vietnamese, while it is consumed any time of the day by Northern Vietnamese (Pham, 15). I will also use it as a hangover cure after a long night of drinking.
The moment I consumed by first bowl of pho when I was young, I was hooked immediately, I developed a deep liking for this delicious soup. When I was younger, I did not have much choice in what I ate, but as an
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There has never been a better way of satisfying this connection that enjoying a dish that represents it culture. I have realized the importance of identifying with different cultures from the world, to understand and appreciate diversity. I have grown up close to a Vietnamese family, and I have learned a lot from their close relationships and social connections. From enjoying this traditional soup, I also feel the closeness and the social value it brings. It is important to note that food is not just to fill the stomach and improve health, the cultural significance of the food is even more important. By consuming pho, it is possible to feel as though you are in Vietnam with other Vietnamese although geographically you are very far (Pham,
Chao-Wei Wu Jeffrey McMahon English 1A 23 July 2014 Chef Jeff Henderson_Cooked Chef JH’s personal memoir, Cooked, is a model confirmation that it is feasible for an author to give a moving message without sounding sermonizing and redundant. Cooked takes place after Henderson's rise and fall (and rise once more). The story begins with his alliance with drug merchants of becoming one of the top split cocaine merchants in San Diego by his 23rd birthday. It leads to his capture and inevitably his rising into the culinary business (Ganeshram 42).
Fresh ingredients are a vital part of Cantonese cuisine. The dishes that are prepared are cooked in the absolute minimum time possible. Seafood such as fish goes from the tank to the table in a short amount of time that sometimes they are served while the fish is still alive (Huffington Post; 2014). It is called Ying Yang fish. It is a great delicacy in Cantonese cuisine.
Never, ever, in my life has something tasted so good. We shared a meal that no restaurant could ever top. My father and I became even tighter. From that day on, regular meals tasted like plastic and hot dogs and no better than that. Dangerous dishes became our gourmet good eats.
his sons, Tuan and Tu, for wanting to get seconds of the food. For the Vietnamese culture, it is
When most people hear the word “Mexican”, a person instantly thinks of food. This is because Mexicans have been known through out America as a culture to have a variety of some of the best dishes. Hispanics males take pride in working, just as the females take pride in cooking. The women don’t do it just for the heck of it, they make a form of art and also competition. Every Mexican family has a person who competes with another, to see who can make the best dish. Mexicans have different dishes from soups to rice. The one soup you will here in the Mexican generation is pozole. This is a soup that consists of pork, hominy, and spicy herbs. This recipe has been in my family for a more then a decade, and now I share it with you. In order to cook this soup and make as good as Mexicans do, you must possess a certain passion for cooking. Most Mexicans do so do you?
The food that the POWs had available was very little and almost always consisted of a large portion of rice because rice was the major staple crop for the Vietnamese. The American prisoners had a very tough time adjusting to this new diet though. Another of the main parts of any prisoner’s meal was nouc mam. This was a native Vietnamese dish that is...
Food is very important to the people, and it is a vital when holding ceremonial rituals. From the beginning of Vietnam, villagers would hold feasts to honor their ancestors. Along with importance, vietnamese food comes in many different varieties. Vietnamese cuisine is considered some of the most healthiest food on the planet, mostly containing different species of fish. With many bodies of water and nutritious soil, Vietnams geographical landscape plays a major factor on what the people eat. As the Encyclopedia of Food and Cuisine states, “A typical Vietnamese meal requires rice, soup (with greens), a fried dish of fish, meat, or vegetables, and fish sauce on the side for additional flavoring. This meal would be prepared in sufficient quantity that it would be consumed for lunch and dinner” (Parvanta 320). In the mix of war Kien doesn 't get to enjoy fulfilling meals, rice being his primary source of food. He treasures moments when he gets to eat a full traditional course. In a farmhouse owned by civilians he describes a meal very similar to what you would expect to eat for a vietnamese dinner. “The kitchen table had been laid out neatly, as though a full dinner had been prepared but the family had been called away. Bowls of dried fish, eggplants, rice had been placed in the center of the table and covered with insect-proof netting. For each person there were chopsticks, bowls, salt, pepper, and
All in all, this book is a great read for those seeking to learn more about food and how it relates to all aspects of life and history as well as find that extra push in taking the initiative in improving one’s eating habits and lifestyle. It serves as an easy to follow introduction into a healthy relationship with food including with simple guidelines that are not too forceful or complex to understand.
Just like the durian, my Vietnamese culture repulsed me as a young child. I always felt that there was something shameful in being Vietnamese. Consequently, I did not allow myself to accept the beauty of my culture. I instead looked up to Americans. I wanted to be American. My feelings, however, changed when I entered high school. There, I met Vietnamese students who had extraordinary pride in their heritage. Observing them at a distance, I re-evaluated my opinions. I opened my life to Vietnamese culture and happily discovered myself embracing it. `
This soup is not easy to make but if it comes with great benefits. The nutrients in this soup is amazing and great for the body. It has calories, protein, fiber, iron and calcium. All these nutrients in just one soup. The soup not only taste good but has good nutrients that helps the body grow and flourish no wonder every Haitian makes it. I hope my instructions are clear and I wish you the best luck to making this wonderful and delicious
Soups are the staple food of the nomadic tribespeople, moving from place to place in search of cattle food. They use milk and prepare butter, but choose to collect wild vegetables and hunt occasional wild animals rather than use their herds for food. Traditionally, fruit beers made from various cereals, and a slightly fermented beverage made from porridge water (maheu) are the beverages usually taken between meals rather than with food. More recently, sugar and honey-sweetened tea, coffee and commercial soft drinks are replacing the traditional and more. nourishing beverages.
In Chang Rae Lee’s essay “Coming Home Again," he uses food as a way to remember the connection he had with his mother. Food was their bond. As a child, he always wanted to spend time in the kitchen with his mother and learn how to cook. Much later, when his mother became sick, he became the cook for the family. “My mother would gently set herself down in her customary chair near the stove. I sat across from her, my father and sister to my left and right, and crammed in the center was all the food I had made - a spicy codfish stew, say, or a casserole of gingery beef, dishes that in my youth she had prepared for us a hundred times” (164). He made the food like his mother did and it was the lessons that his mother was able to pass onto him. These lessons of cooking were like lesson he learned in life. He recalls the times where growing up, he rejected the Korean food that his mother made for American food that was provided for him, which his father later told him, hurt his mother. After that experience, he then remembers how he came back to Korean food and how he loved it so much that he was willing to get sick from eating it, establishing a reconnection to who he was before he became a rebellious teenager. Kalbi, a dish he describes that includes various phases to make, was like his bond with his mother, and like the kalbi needs the bones nearby to borrow its richness, Lee borrowed his mother’s richness to develop a stronger bond with her.
Sociological concepts pertaining to age, gender, and appearance were also noted and applied. The reason why “We love Banhmi” was chosen to be an ideal observation place is because of its location: very close to Astoria, thus making it accessible to local members like students, business people as well as travelers and visitors. Thanks to its reputation for traditional sandwiches and other tasty Vietnamese street foods along with fast serving process, the restaurant is getting more and more popular, and attracts customers from different cultural backgrounds to come and enjoy Vietnamese cuisine. No alcoholic drinks are sold here. It is also supposed to be a fairly inexpensive place to eat, with its classical décor, cozy atmosphere, and relaxed environment, making it a perfect place to observe and record the interactions....
...ucture is delicate. Clear broth and milk white and fragrant soup is used well to use spices and onion. Plus, close to the sea with many fish and seafood dishes are also being characterized. The represented dishes of Shandong: bird's nest soup, braised sea cucumber, sweet and sour Yellow River carp, nine-turned large intestine, double fried crisp, boil pork and so on.
My favorite meal is the chicken fettuccini pasta. I chose this dish because I can never stop eating it. The meal is made up of warm tenderized chunks of chicken, delicate smooth creamy white sauce, and many varieties of sliced up vegetables. However, when I was a child vegetables has always been difficult to eat. It prevented me from enjoying my favorite meal because I would always have to take out the mixed vegetables in the meal. As a child I 've tried avoiding vegetables, but was found throughout the school cafeteria 's food, my mother 's cooking, or many fancy restaurants. There was nowhere to run. Over the years, my mother knew I was struggling to eat vegetables. She worked very hard by coming up with her own recipes in order for me to eat healthy. From mixing in the vegetables into the meals I usually eat or to trick me into eating meat but was actually vegetables. Soon later I came to realize how much effort she has put into the meals. All those hour and hard work my mother put it allowed me to enjoy my favorite meal again.