| 摘要：越南菜，以鱼露为本，除原料上广用热带蔬果外，做法上也倾向天然清爽，烹调以蒸煮、烧烤、熬焖、凉拌为主，很少下热油锅爆炒，因此清淡不油腻。越南菜选用蔬菜的比例较高，以保存菜料的原味为准则，越语论文网站，因而，颇受健康饮食派的推崇。 Abstract：Vietnamese cuisine, with fish sauce for this, in addition to raw material widely used in tropical fruits and vegetables, practices tend natural and pure and fresh, cooking to cooking, barbecue, stew boil, cold based, rarely a pot of hot oil and stir fry, so light and non greasy. Vietnamese vegetables to choose a higher proportion of vegetables, in order to preserve the original flavor of the vegetables as a principle, thus, quite popular with the healthy eating pie. 引言：由于承袭了中国饮食阴阳调和的饮食文化，越南菜的烹调最重清爽、原味，以蒸煮、烧烤、熬炯、凉拌为主，越南语毕业论文，很少下热油锅爆炒。即使是一些被认为较“上火”的油炸或烧烤菜肴，也多会配上新鲜生菜、薄荷菜、九层塔、小黄瓜等可生吃的菜一同食用，以达到“去油下火”的功效。因为 |
