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.

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.

Texture: Wash it and serve it.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

 

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.

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.

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.

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.

 

 

Texture: Corn is boiled, and cucumber is salad.

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

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.

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.

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.

Texture: Boil it in 5 minutes

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

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.

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.

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.