Spices in our country are mainly used fresh and abundant in nature, easy to find, convenient but not for long storage. Vietnamese chefs often like to mix spices in their own style, sometimes even the improvisation to give a new taste and is also very unique. In addition to the common types that each region has such as, pepper, garlic, onion, coriander, ginger, chili, fish sauce, the typical spices of the regions are as follows: Northwest region The Northwest is the land of ethnic minorities with the characteristics of the Thai, Mong … creating a very different culinary culture that no other place can have. If anyone has ever set foot in this land, they will enjoy dishes with famous spices in the Northwest such as: cocoon, diagonal with more popular varieties such as pepper, cinnamon, chili ,. .. All create a color, a very unique culinary flavor. Northeast With the view of eating combining vegetables, roots and fruits available in nature, the dishes of this place give diners a common feeling that is very unique and interesting. In the Northeast, guava seeds are a typical spice with a very attractive and attractive aroma. There is also a leaf that is molasses – a leaf used in casseroles or steaks. The North Plain The culinary feature of the Northern Delta region is the dish that has a moderate, frugal and mild taste with a slight sour taste for hot summer days, not very spicy, sweet, and fatty. The spices used in many Northern dishes are galangal, batch, lemon, vinegar, crocodile, pepper, chili, ginger, onion, garlic, basil, … Favorite ingredients of the region The North is easy to find vegetables or seafood such as shrimp, crab, fish, clams, and mussels … North Central Region North Central food with all its unique properties is reflected in its distinct flavor, more spicy, sour and salty dishes than northern and southern foods, with a rich, vibrant color blend. favors red and dark brown. The peculiarity of this regional culinary culture stands out in its very unusual spice style. You can see people stocking chicken with a handful of onion, some lemon leaves; or braised fish for turmeric or even dried mandarin shells. Highland Liberal lifestyle, close to nature, the cuisine of the community of ethnic groups in the Central Highlands is very rich and diverse. Especially, the way of combining spices together to create unique, delicious and exotic dishes is nowhere to be found. In addition to the é leaves, which are already so famous in chicken hot pot, chili is the most popular spice here. Any dish of the Central Highlands people, chili is always present, from grilled dishes, fried dishes, stir-fried dishes to boiled dishes, soup dishes. Chili helps the dish become more delicious, more flavorful and … makes rice easier. Southeast region Southeast cuisine is very diverse and plentiful, not picky in decoration but still very attractive because of the freshness and abundance of processed ingredients and has a very unique character that does not mix. The main spices that are seasoned in everyday dishes include green onion, diluted fish sauce, sour tamarind and sugar. South West The dishes of the Southeast are simple, not as picky as the people here. The dishes are diverse, unpredictable with sweet, spicy and fatty flavors due to the use of coconut water. Typical dishes that use a lot of sweet: cakes (in cakes, glazes, small cakes, beef cakes …), tea (sword tea, banana tea), sticky rice, baked rolls, chicken porridge, roasted chicken … are all used. Coconut water or coconut nuggets to increase fat, sweet taste. The specialties from the specialties to the popular, traditional or modern Vietnamese are indispensable to accompanying spices. The art of using spices also makes an impressive breakthrough in regional culinary culture.

The Kalmyk mainly eat beef and lamb. They have a very unique way of cooking meat called khorkhog. Men will cut the flesh into pieces, leaving the bones intact. Then they put the meat in a tin or aluminum jar with vegetables, hot water and ice. While they rode on the grasslands all day, the stones would boil pieces of meat. So they had a plate of casserole when they stopped for lunch. Before the long trip or the coming winter, people prepare kyur dried meat again. They skillfully slaughter a cow or a sheep so that the whole meat of the animal fits its whole heart. The cook will dig a hole, fill it with coal, wood or dry manure, and burn it to ash. While the ash in the pit is still hot, the heart will be lowered and covered with ash. The men will fill the hole with earth and continue to light the fire above. The result is a piece of dried meat that is both soft and flavorful. Life on horseback has taught the Kalmyk not to give up any part of the animal. They especially value sheep and beef offal. The dotur soup that every family eats is made from sheep’s heart cooked with onions and a variety of herbs. Another favorite dish of shepherds and shepherds is semjer orasn elkn. This dish is made from beef liver or lamb liver wrapped in fat membrane that is scraped from the animal’s heart and then grilled over charcoal fire. Like other Central Asian peoples, the Kalmyk also drink milk tea. Drinks made of tea leaves, milk, butter, salt and nutmeg powder both keep warm and add energy to people. Sometimes they even put lamb fat in the tea. In the summer, the Kalmyk people often make yogurt kumys from sheep or horse milk. Scientists have proven that the probiotics in kumys have a very good effect on protecting the respiratory tract.