Fresh ingredients have a big influence on the quality of a Vietnamese dish. Local restaurants, vendors, and markets in Vietnam have relationships with local farmers and their villages. Entire villages exist with the sole purpose to produce a specific ingredient, such as vermicelli, rice, or something else. These village-based cultural traditions have been passed down for centuries, assigning responsibility to specific families to feed the people.
We live in an era where technological advancement and innovation are closely associated with value. Cultures like Vietnamese cuisine celebrate traditions that repeat over and over. For decades, dishes like pho have been made the same way. They’ve truly stood the test of time. Here are just a few of the ways in which ingredients in Vietnamese cuisine are prepared authentically by villages back home.
Com is a form of beaten green rice made in the Me Tri Village in the Vietnam city of Hanoi. This village is considered one of the two oldest places in Vietnam. Com is a seasonal dish in Me Tri, created from immature rice kernels.Read More