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Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ''ngũ vị'') in the overall meal.〔(AsianInfo: Article on Vietnamese food )〕 Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, and fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide.
== Philosophical importance ==
Known for its balance of five elements, many Vietnamese dishes include five fundamental taste senses (''ngũ vị''): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (Earth), corresponding to: five organs (''ngũ tạng''): gall bladder, small intestine, large intestine, stomach, and urinary bladder.
Vietnamese dishes also include five types of nutrients (''ngũ chất''): powder, water or liquid, mineral elements, protein and fat. Vietnamese cooks try to have five colours (''ngũ sắc''): white (metal), green (wood), yellow (Earth), red (fire) and black (water) in their dishes.
Dishes in Vietnam appeal to gastronomes' via five senses (''năm giác quan''): food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching.〔(【引用サイトリンク】 work = Vietnam Online )〕 Whether complex or simple, Vietnamese dishes also offer satisfying mouthfeel during the dining enjoyment.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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