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My mom prepared it for me. It includes rice, spring roll, and chayote.

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Food's taste:  The chayote has a mild taste that balances between apple and cucumber with a jicama-like fresh crispiness, making it a versatile addition to the dinner plate.

Texture: The chayote is tender and moist. To cook it, we just cut the skin, put out the core, wash, and boil in 7 minutes.

Cultural significance verdict: We can eat chayotes in the summer. It is the famous food in the northern mountain area.

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My mom cook it for me.

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My mom prepared it for me. It included fish cake, chayote, and rice.

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Food's taste: The taste of boiled white rice is clean, a bit sweet and wonderful fragrance so we usually eat rice with other foods.

Texture: The cooked rice is soft but not mushy. We have to put in enough water, not too much and not too few.

Cultural significance verdict: This is the most common food in Asia and we eat rice every day. The rice serves and a vehicle for the main dish.

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Food's taste: It is a main course in the meal. It is made from meat, cereal loops, and salt. The taste is savory and mouth watering.

Texture: The texture is chewy outside but tender and spongy inside. Put oil into the pan, make it hot. We mix all ingredients together, make a smaller roll, and fry it.

Cultural significance verdict: This is the traditional food of Vietnam. It is frequently used during the holiday. It is delicious.

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My mom cooked it for me. It includes: rice, anchovy, and chayote.

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Food's taste:  The chayote has a mild taste that balances between apple and cucumber with a jicama-like fresh crispiness, making it a versatile addition to the dinner plate.

Texture: The chayote is tender and moist. To cook it, we just cut the skin, put out the core, wash, boil in 7 minutes.

Cultural significance verdict: We can eat chayote in the summer. It is the famous food in the northern mountain area.

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Food's taste: The taste of boiled white rice is clean, a bit sweet and wonderful fragrance so we usually eat rice with other foods.
Texture: The cooked rice is soft but not mushy. We have to put in enough water, not too much and not too few.
Cultural significance verdict: This is the most common food in Asia and we eat rice every day.  The rice serves as a vehicle for the main dish.

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Food's taste: The taste is sweet from vegetable, greasy from oil, fragrance from garlic.

Texture: Wash the vegetable, stir garlic with oil, when it smells, put the water spinach into the pan, stir it until it is well done.

Cultural significance verdict: It is popular food in Southeast Asia, China, Taiwan.

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Food's taste: This herb tastes a bit spicy.

Texture: Wash it and serve it.

Cultural significance verdict: It's a popular food in Vietnam.

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My mom cooked it for me

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Food's taste: Fried fish is sweet, fresh.

Texture: It is crispy outside and tender inside. To cook it, we wash it, fry it.

Cultural significance verdict: We often eat in our meal, it is delicious and it is easy to cook.

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Food's taste: It is fresh and cool, sweet from meat and vegetable

Texture: Blend the meat, wash the katuk, stir them, put the water into them and boil it.

Cultural significance verdict: This soup is popular in summer. My mother likes it and she can eat it every day.

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Food's taste: The taste is greasy and sweet from egg.

Texture: Crack it, blend it, put oil into the pan, wait the oil to be hot, put the egg into the pan and cook it.

Cultural significance verdict: The children like this food. They eat it with the happiness.

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Food's taste: It tastes pretty fishy and salty, little bit sugar, little bit pepper.

Texture: It is firm and crunchy. To cook it, we put the water into the dry fish in 10 minutes, wash it, to make it softer. Put a bit of oil in the pan, put the garlic, put fish into the pan, stir in 5 minutes and put the salt, sugar, and pepper to mix together in 5 minutes.

Cultural significance verdict: This is the normal food in the beach area and the cold weather in Asia.

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My dinner in my grandmother's home (Nghe An)

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My dinner in my grandmother's home (Nghe An)

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My grandma cooked it for me.

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Food's taste: Corn and cucumber are so sweet.

Texture: Corn is boiled, and cucumber is salad.

Cultural significance verdict: This is a popular food. It is easy to eat.

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My lunch in my grandmother's home (Nghe An)

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My lunch in my grandmother's home (Nghe An)

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My grandma cooked it for me.

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Food's taste: Salted fish taste salty, little bit sweet.

Texture: We stir it, put the water, fish sauce, sugar, oil, stew it until without any sauce.

Cultural significance verdict: This is the delicious food in Vietnam. We frequently eat it with rice.

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Food's taste: It tastes savory, sweet, and fragrance but the predominant flavor is fried fish. It is soft and have greasy taste.  The exact flavor this dish has is determined by the additional ingredients that are added to the fish.

Texture: It has soft texture inside, and firm outside. Fish cake is made from chopped, minced, or ground fish. This is usually mixed with a starchy ingredient like potatoes, seasoned really well with lots of spices, herbs, onions, and peppers.

Cultural significance verdict: This is the favorite food for Vietnamese people. It often appears in meals.

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Food's taste: The taste of boiled white rice is clean, a bit sweet and wonderful fragrance so we usually eat rice with other foods.

Texture: The cooked rice is soft but not mushy. We have to put in enough water, not too much and not too few.

Cultural significance verdict: This is the most common food in Asia and we eat rice every day. The rice serves and a vehicle for the main dish.

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My mom cooked it for me. It includes: rice, beef, and beans.

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Food's taste: The taste of boiled white rice is clean, a bit sweet and wonderful fragrance so we usually eat rice with other foods.

Texture: The cooked rice is soft but not mushy. We have to put in enough water, not too much and not too few.

Cultural significance verdict: This is the most common food in Asia and we eat rice every day. The rice serves and a vehicle for the main dish.

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My mom prepared it for me. It included meat, bean sprouts, and rice.

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Food's taste: Salted eggplant taste little bit salty, little bit sour.

Texture: We wash it, put the water with salt, put all in the jar, we have to wait at least 5 days to serve it.

Cultural significance verdict: This is the traditional food in Vietnam, it is very delicious when we eat it with crab noodle soup in the summer.

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Food's taste: This is the bean boiled. It tastes fresh, sweet,

Texture: Their texture is slightly grainy, with a nutty, dense flavour. They are used in uses: salads, soups, stews, ragouts, purees.

Cultural significance verdict: We eat it in spring and it is the normal food in Vietnam.

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Food's taste: This is bean sprouts, it is a kind of sweet vegetable.

Texture: Boil it in 5 minutes

Cultural significance verdict: It is very delicious, it is healthy, I like to eat it.

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Food's taste: The taste is sweet and salty

Texture: Cut the meat in small pieces, put into the pot, and stir it.

Cultural significance verdict: This is my favorite food that my mom cook it for me once a week.

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Food's taste: It taste sweet, soft, and fat.

Texture: The texture of the stir fried beef is chewy and juicy. To cook it, we pour oil in pan and wait for it to be hot, put the beef and stir in 5 minutes, put a bit of fish sauce, and garlic.

Cultural significance verdict: This food is common in Vietnam. We eat it anytime in a day.

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Food's taste: It tastes sweet from meat, salty from salt, sour from lemon, spicy from chilli pepper.

Texture: We have to boil the medium rare beef, cut it thinner as possible. We mix beef, salt, sugar, lemon, lemongrass, and garlic together.

Cultural significance verdict: This is the Vietnamese popular food, it is so delicious, and it supports eating in summer.

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Food's taste: This is the bean boiled. It tastes fresh, sweet,

Texture: Their texture is slightly grainy, with a nutty, dense flavour. They are used in uses: salads, soups, stews, ragouts, purees.

Cultural significance verdict: We eat it in spring and it is the normal food in Vietnam.

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Food's taste: The taste of boiled white rice is clean, a bit sweet and wonderful fragrance so we usually eat rice with other foods.

Texture: The cooked rice is soft but not mushy. We have to put in enough water, not too much and not too few.

Cultural significance verdict: This is the most common food in Asia and we eat rice every day. The rice serves and a vehicle for the main dish.

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Food's taste: Pork rib soup with colocasia gigantea, it tastes sweet, sour and spicy. It is very tasty.

Texture: After stewing the pork rib in 30 minutes, we add salt, colocasia, gigantea, tomato, onion, culantro, and serve.

Cultural significance verdict: This is Vietnamese food, we usually eat it with rice, noodle, especially in summer.

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Food's taste: It tastes like any vegetable, it tastes sweet from the vegetable.

Texture: Cut eggplant smaller, stir it, stew it in 5 minutes with salt, put the onion, perilla, and serve.

Cultural significance verdict: This is popular Vietnamese food. We eat it in the cold weather.

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Food's taste:  The chayote has a mild taste that balances between apple and cucumber with a jicama-like fresh crispiness, making it a versatile addition to the dinner plate.

Texture: Cut the skin, put out the core, Wash, boil in 7 minutes

Cultural significance verdict: We can eat chayotes in the summer. It is the famous food in the northern mountain area.

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My lunch in my grandmother's home (Nghe An)

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My lunch in my grandmother's home (Nghe An)