Ingredient Notes – Vol. 06 Vietnam
Shallot
Origin : Hải Dương
Province : Hải Dương
Tasting Note:
Sturdy, Non-porous, Spicy aroma.
Descriptions:
Shallots are prized around the world for their unique flavor and aroma, and Vietnam produces some of the best.
Grown in the fertile fields of Hai Duong, these shallots are cultivated using a special technique that involves planting them in sand instead of soil. This unique method, combined with the region’s ideal climate, results in shallots that are large, bright in color, and bursting with flavor, with a spicy aroma much more attractive than other onions.
Vietnamese Preserved Plums
Origin: Hàng Đường
Province: Hà Nội
Province: Hà Nội
Tasting Note:
Tangy, Sweet-and-sour flavor, Soft, Chewy texture.
Descriptions:
Xí muội, a beloved treat from the capital city, offers a unique blend of sweet, sour, and salty flavors. It originated in China and is called “Toan mai” in Cantonese. The term, literally meaning “black apricot,” refers to a variety of fruits, including apricots and plums, that are dried and often sweetened. These preserved plums are carefully selected and processed to achieve their distinctive taste and texture.
Peanut
Origin : Quảng Trị
Province : Quảng Trị
Tasting Note:
Distinct Nutty aroma, satisfying Crunch.
Descriptions:
Quảng Trị peanuts are a cherished gift from the region’s rich agricultural heritage. Grown in the fertile soils of the central coastal region, these peanuts boast a rich history and cultural significance, deeply linked with the local heritage. Renowned for their distinctive taste, texture, and nutritional value, Quảng Trị peanuts have garnered a loyal following both domestically and internationally.
Dried Shiitake Mushroom
Origin: Lâm Đồng
Province: Lâm Đồng
Tasting Note:
Rich and Earthy flavor.
Descriptions:
Vietnamese Dried Shiitake Mushrooms sourced from the highlands of Lam Dong Province, are a prized ingredient in Vietnamese cuisine.
Cultivated in the fertile land of the Central Highlands region, these mushrooms thrive in the cool, moist climate, resulting in a product that is both flavorful and aromatic. From hearty soups to fragrant stir-fries, these mushrooms elevate culinary experiences with their long-lasting flavor.
Black Pepper
Origin: Đắk Nông
Province: Đắk Nông
Tasting Note:
Intense, Complex flavor, Slightly sweet undertone, Strong aromatic notes.
Descriptions:
Đắk Nông black pepper is a prized variety from Vietnam’s Central Highlands, renowned for its exceptional quality and distinct flavor profile. Cultivated in the fertile volcanic soils of the region, these peppercorns boast a rich aroma and a complex blend of spicy and slightly sweet notes.
Đắk Nông black pepper is a key ingredient in Vietnamese cuisine and a sought-after commodity in international markets.
Fermented Rice
Origin: ORYZ Lab
Hồ Chí Minh City
Tasting Note:
Distinct Sour, Tanginess and Smell.
Descriptions:
Cơm Mẻ, a traditional Vietnamese condiment, is made from fermented cooked rice. Crafted using a time-honored technique, it’s often made from leftover rice or rice vermicelli. Originating from Northern Vietnam, this savory condiment uniquely flavors many dishes.
Fish Sauce
Origin: Phan Thiết
Province: Bình Thuận
Tasting Note:
Rich, Umami flavor, Distinctive aroma.
Descriptions:
Phan Thiết Fish Sauce is crafted from the finest marine ingredients and aged to perfection, it embodies the essence of the country’s coastal cuisine and is a cornerstone of Vietnamese gastronomy, adding depth and complexity to countless dishes.
This fish sauce undergoes traditional fermentation, creating a unique, umami-rich taste.
Laksa Leaves
Origin: Quảng Lăng 2 Village
Province: Quảng Nam
Tasting Note:
Lemony, Spicy, Peppery, and Grassy-herbal flavoring.
Descriptions:
Known as Vietnamese mint, Laksa Leaves (Persicaria odorata) are not only a culinary delight as a fresh garnish but also hold medicinal properties. With their unique blend of citrus and mint flavors, these aromatic leaves are a cornerstone of Vietnamese cuisine, particularly in Quảng Nam, traditionally grown in home gardens, preserving the region’s unique culinary heritage. Laksa leaves are widely used in Vietnamese cuisine to enhance the aroma and flavor of various dishes, particularly soups, salads, and stir-fries.
Mam Ruoc
Origin: Huế
Province: Thừa Thiên Huế
Tasting Note:
Strong, Umami-rich flavor with a Salty, slightly Sweet, and Pungent aroma.
Descriptions:
Mắm Ruốc is a pungent, fermented shrimp paste, a beloved condiment in Vietnamese cuisine. Crafted from small shrimp that are meticulously cleaned, sun-dried, and ground into a fine powder, this mixture is then combined with salt and other spices. This unique fermentation process transforms the simple ingredients into a savory and pungent condiment that adds depth and complexity to various Vietnamese dishes.
Cinnamon
Origin: Quảng Nam
Province: Quảng Nam
Tasting Note:
Warm, Spicy, and slightly Sweet flavor.
Descriptions:
Vietnamese Cinnamon, renowned for its high oil content, is a precious gift from the region’s forests. Carefully harvested and processed by the skilled hands of ethnic Muong, Man, and Thai people, this aromatic spice has become a cornerstone of Vietnamese cuisine and a prized export. Its unique flavor profile, with notes of sweetness and warmth, adds depth and complexity to a wide range of dishes.
Oyster Sauce
Origin: ORYZ LAB
Ho Chi Minh City
Tasting Note:
Rich, Umami-packed flavor, Salty, slightly Sweet and Savory taste.
Descriptions:
Oyster Sauce is a testament to the culinary art of slow cooking. Fresh oysters are carefully simmered over low heat, transforming the natural juices into a rich, dark, and intensely flavorful sauce. This time-honored process results in a condiment that elevates every dish it graces, adding a touch of savory umami to stir-fries, marinades, and dipping sauces.