Sang Huy Ly, deputy general director of
Minh Long I and deputy chief of the contest answered: The nature of specialty
dishes of each region is unique thanks to the different flavors of accompanying
spices. All food, be it made of fish or meat will each taste differently. We
can say the food and spices make up the identity of our nation. Vietnamese
dishes are different with other foods in Asia and Europe. Spices in Vietnamese
cuisine are very diverse.
Given the importance of spices in the dish,
this year, we put the spice theme into the contest to encourage candidates to
analyze in great detail the unique characteristics of the spices. In order to
have good dishes, besides cooking methods, spices also contribute importantly
to enhancing the flavor of the dish, thereby creating the specific
characteristics of each region and the country. For example, Thai food has the
spice of chili, Chinese food has the smell of five spice powder and curry is
typical of Indian dishes. Vietnamese dishes are rich and diverse because of the
spices such as pepper, chili, garlic, ginger, onions, cilantro, coriander,
galangal and more.
Followed by Hong Thuy
Nguoi lao dong Newspaper