The Cuisine of Southeast Asia with a Particular Focus on Vietnam
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01 November 2007
A teaching module
By Ron Wolf, CCC, CCE, MA, and Mary Petersen, MS
This lesson plan examines the cuisines of three Southeast Asian nations—Vietnam, Thailand and Indonesia—and their contributions to global cuisine. The lesson lists learning objectives, describes history and topography as they shape cuisine, and discusses ingredients, cooking methods and regional influences.
The role of flavors and flavor balances in Vietnamese cuisine is given special consideration. Charts and maps are included in the MS Word document that any instructor may download from this page.
Download attachments:
- Download the Lesson Plan (1609 Downloads)
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