Page 10 - NFU-international students

The Ao

Dai

T H E A O D A I , V I E T N A M ' S T R A D I T I O N A L

D R E S S , H A S A F E M I N I N E V E R S I O N A S

W E L L . V A S T L Y S I M I L A R T O I T S

M A S C U L I N E C O U N T E R P A R T , T H E

F E M A L E A O D A I H A S O N E S T R I K I N G

D I F F E R E N C E . T H I S S I L K T U N I C F L O W S

D O W N T O T H E A N K L E S . T H E A O D A I

H A S T W O M A J O R V A R I E T I E S - A F O U R -

P A R T V A R I E T Y , W H I C H C O N S I S T S O F

F L A P S I N T H E F R O N T T H A T W O M E N
B U T T O N - U P , A N D A F I V E - P A R T V A R I E T Y ,

W H I C H C O N S I S T S O F A N E X T R A F L A P

O N T H E R I G H T T O S E C U R E T H E A O D A I .

cuisine

Traditionally, Vietnamese cuisine

is based around five

fundamental taste "elements"

spicy, sour, bitter, salty and

sweet. Common ingredients

include fish sauce, shrimp paste,

soy sauce, rice, fresh herbs,

fruits, and vegetables.

Vietnamese recipes use

lemongrass, ginger, mint,

Vietnamese mint, long coriander,

Saigon cinnamon, bird's eye chili,

lime and basil leaves. Vietnam

has a strong street food culture,

with 40 popular dishes

commonly found throughout the

country.