Food Colourings
The colour of Vietnamese food comes from natural ingredients.
- Red: usually from beetroot or by frying annatto seed to make oil (dầu điều)
- Orange: for sticky rice, comes from Gac
- Yellow: from turmeric
- Green: from pandan leaf or katuk
- Purple: from magenta plant (lá cẩm)
- Black: of gai cake is from ramie leaf (lá gai)
- Dark brown: for stew dishes, using nước màu or nước hàng, which is made by heating sugar to the temperature above that of caramel (170 °C).
Colourings can be absorbed by mixing ground colourings or colouring liquid or wraping before boiling to get the extracts. When colouring dishes, the tastes and smells of colourings must also be considered.
Read more about this topic: Vietnamese Cuisine
Famous quotes containing the word food:
“That food has always been, and will continue to be, the basis for one of our greater snobbisms does not explain the fact that the attitude toward the food choice of others is becoming more and more heatedly exclusive until it may well turn into one of those forms of bigotry against which gallant little committees are constantly planning campaigns in the cause of justice and decency.”
—Cornelia Otis Skinner (1901–1979)
Related Phrases
Related Words