I’ve been
organizing the Wine-Knows’ 2020 tour to Vietnam and I’m already dreaming of my
third trip to this magical country.
While Vietnam does make wine due to its historical roots as a French
colony, it’s the nation’s food that pulls at the culinary strings of my
heart.
Traditional
Vietnamese cooking is well known for its fresh ingredients, along with its
minimal use of dairy, red meat, and oil.
With nearly a 2,000 mile
coastline, fish is a common ingredient in the diet. There’s also a huge reliance on herbs and
vegetables. Because of this, many
believe that Vietnam’s cuisine may be one of the healthiest diets on the
planet.
Antioxidant fresh herbs
Many dishes are served with a side plate of fresh herbs
Many Vietnamese
dishes are accompanied by a large platter of fresh herbs like cilantro, basil, and mint. Lettuce leaves serve as a
wrap for many items (like a burrito) and the herbs are placed inside the wrap
along with whatever is being served.
This egg roll is wrapped in lettuce with purple basil & mint
Herbs have been used throughout history as a
medicine. We know today that they exert
an antioxidant influence and contain essential oils, vitamins, and other
important substances that help protect our bodies against infection, as well as
boost our immunity systems.
Mind-boggling array of nutritious fruit
Vietnam is located
in a tropical zone with long hours of warm sunshine, as well as humidity---both
of which create nirvana when it comes to fruit.
Not only is there a tremendous assortment, but the Vietnamese pick their
fruit ripe. This has a big influence on
why every fruit tastes so better in Vietnam.
It’s no wonder that people from China drive hours by car (or ride the
bus) to the Vietnamese border to stock up on these extraordinary fruits.
Tropical fruits
have long been known for their promotion of health. High in essential vitamins, minerals,
carbohydrates and fiber, they are a staple in the Vietnamese diet. Fruits are served raw, juiced, used in salads,
mixed with main courses and are served in desserts.
Jackfruit
Jackfruit can grow as large as 80 lbs!
One of my favorite
fruits from any country is Vietnamese.
While we don’t grow it in the US, due to the vast Vietnamese population
in California the fruit is now being imported.
Called jackfruit, if you don’t know it, you should! This fruit is a party in your mouth. Offering a mélange of big-time tropical
flavors, it tastes somewhere between a pineapple, a banana and a cherimoya
(another tropical fruit found in many countries including Vietnam).
Jackfruit is definitely
a love-at-first bite kind of fruit. It
is a rich source of vitamins and minerals, in addition to fiber and
protein. While it does contain some fat,
it’s not the bad saturated fat that leads to cholesterol buildup in our
arteries.
Very little saturated fat
Unlike Americans,
the Vietnamese eat very little saturated fat.
While beef and pork are used, they are used in small portions---abundant
vegetables and fruits are mixed with the proteins. Fish and seafood are used, as is tofu---all
appear in concert with vegetables and/or fruits. In spite of their French linkage, there is no cheese or butter. Also, very little processed food exists.
Vietnam February 2020
Enrollment on the trip is now open and
there are only 7 remaining spaces. Timing is immediately following their famous New Year celebration when the country is still filled with colorful decorations, and when the weather is the mildest in the tropics. Come
experience Vietnam's healthy way of eating with Wine-Knows!
www.WineKnowsTravel.com
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