Twelfth International Conference on Food Studies

Abstract

This paper examines Vietnam veganism, a culinary culture which is original, diverse and popular in the country, yet is still unknown to the people across the world. The paper reveals the Vietnamese art of cooking vegan foods concentrating on the basic ingredients: vegetables, roots, fruit, soy products and mushrooms, which grow abundantly in Vietnam. These are prepared to be delicious, healthy and eye-catching dishes. Vietnamese veganism places a lot of emphasis on the balance of principles which are incorporated into dishes. The cooking process focuses on fragrance, taste and color, and is artistically associated with five flavor elements: spicy, sour, bitter, salty and sweet. These flavor elements match perfectly with Asian concepts of force: air, fire, water, earth, and space. Each vegan dish reflects a regional flavor, a spiritual beauty and a nutritious combination in harmony with the physical nature of the country. The Vietnamese know how to apply these factors for creating delicious and healthy food to serve the plant-based dishes with tasteful and colorful alternatives. The study of Vietnamese veganism discloses not only the Vietnamese dietary system but also its identity, particularity, philosophy, daily habits, and core values via its original and outstanding vegan dishes such as Phở chay, Bánh cuốn chay, Bún chả giò chay, Bánh ít trần, Đậu sốt cà chua, Bún bò Huế, Canh chua chay, etc.