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Vegeterian meal (Com Chay)

Vegeterian meal (Com Chay)
Vietnamese vegetarian cooking (an chay) has a long history and is an integral part of Vietnamese cuisine. In general, the focus of vegetarian cuisine in Vietnam has been on reproducing traditional dishes prepared with meat, chicken, seafood or egg without including these ingredients. Instead, tofu, mushrooms and raw, dreid, cooked and fermented vegetables are used.
A false meat banquet are patterned upon the typical lay banquet (cç) which is composed of an even number of dishes: four liquid dishes (various ingredients cooked in stock) and four solid ones. Generally, the former include: dried bamboo shoots with fat pork, vermicelli, squid and fish bladder. The latter include nem (spring rolls or imperial p©tÐ), ch¶ (fried pork pie), giß (boiled pork pie) and ném (sweet sour salad). Besides, one must also mention rice, ordinary rice or sticky (glutinous) rice, at times mixed with peas, beans, sesame and coloured with momordica pulp, as well as soy sauce (t­¬ng). The different bowls and dishes were laid on a round tray placed upon a mat. Most excitingly, the whole is real for the eyes with a variety of shapes and colours, without even mentioning the delicious taste and skilful composition of the food.Vegetarian meals are part of abstinence. Accordingly, the vegetarian regimen can help you have a pure and healthy heart. In addition, it help you to free yourself from the cycle of Karma, a dogma according to which the destiny of a living being is determined by the totality of his past actions and his past lives. In other word, the renunciation of meat help you avoid committing sins related to the killing of living beings". Compared with a vegetarian banquet, a monastic diet is much more austere. To have the purity of the soul monks will not even consume vegetables that smell strongly like onion or garlic. To eat dog meat is held to be the worst impiety, imputable to only hypocritical monks known ass S­ hæ mang (cobra monks). The everyday diet at pagodas consists of boiled water morning glory, pickled vegetables and grilled sesame mixed with salt. Soy sauce (tuong) is used in the place of fish sauce (nuoc mam).