Vietnamese cuisine

Vietnamese cuisineencompasses the foods and beverages originated fromVietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, andspicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around afive-pronged philosophy. Vietnamese recipes use ingredients likelemongrass,ginger,mint,Vietnamese mint,long coriander,Saigon cinnamon,bird's eye chili,lime, andThai basilleaves.Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturallygluten-free, as many of the dishes are rice-based instead of wheat-based, made withrice noodles,rice papersandrice flour.
Besides indigenous Vietnamese influences, which are the major core of Vietnamese food, owing to historical contact with China and centuries ofsinicization, some Vietnamese dishes share similarities with Chinese cuisine. In culinary traditions, the Chinese introduced to Vietnam several dishes, includingvằn thắn/hoành thánh(wonton),xá xíu(char siu),há cảo(har gow),hủ tiếu(shahe fen),mì(wheat noodles),bò bía(popiah),bánh quẩy(youtiao),mooncakeandbánh pía(Suzhou-style mooncake),bánh tổ(nian gao),sủi dìn(tang yuan),bánh bò,bánh bao(baozi),cơm chiên Dương Châu(Yangzhou fried rice), andmì xào(chow mein). The Vietnamese adopted these foods and added their own styles and flavors to the foods. Ethnic minorities in the mountainous region near the China–Vietnam border also adopted some foods from China. EthnicTàyandNùngin Lạng Sơn province adoptedthịt lợn quay(roasted pork) andkhâu nhục(braised pork belly) from China. Some New World vegetables, such as chili peppers and corn (maize), also made their way to Vietnam from theMing dynasty.
The French introduced baguettes to Vietnam, which were combined with Vietnamese stuffing to become a popular fast food in Vietnam calledbánh mì thịt, known overseas as "Vietnamese baguettes".Bánh mìis just the bread, whereasthịtimplies meat or stuffing. The French also introduced Vietnam to onions, potatoes, broccoli, tomatoes, cauliflower, lettuce, tarragon, carrot, artichoke, asparagus, and coffee.
The western-introduced ingredients often have a name derived from a similar native Vietnamese ingredient, then adding the wordtây(meaningwestern). Onions are calledhành tây(literally "western shallots"), asparagus asmăng tây(western bamboo shoots) and potatoes are calledkhoai tây(western yam) in Vietnamese, which reflects their origin before arriving in Vietnam. French-influenced dishes are numerous and not limited to:sa lát(salad),pâté,patê sô(a Brittany pasty called "pâté chaud"),bánh sừng trâu/bánh sừng bò(croissant),bánhflan, ya ua(yogurt),rôti(rotisserie),bơ(butter),vịt nấu cam(duck à l'orange),ốp lết(omelette),ốp la(œufs au plat),phá xí(farcies),bít tết(beefsteak),sốt vang(cooking with wine),dăm bông(jambon), andxúc xích(saucisse). Owing to influences from French colonial rule, the French Indochinese countries of Laos, Vietnam, and Cambodia have several shared dishes and beverages, including baguettes and coffee. The French also introduced the use of dairy products in Vietnamese-French fusion dishes.
Vietnamese cuisine also has influences from Champa, Malaysia and Cambodia. The use of coconut milk and various central dishes such asbánh khọtwere influenced by Cham cuisine. Spices including curries were also introduced to Vietnam by Malay and Indian traders.Though not common in the north,cà riis a quite popular dish in central and southern Vietnam. The most common form is chicken curry, and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to Cambodia, curry in Vietnam is eaten either with bread,steamed rice, or round rice noodles (rice vermicelli).Mắm bồ hócorprahok, adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of a Vietnamese rice noodle soup calledbún nước lèowhich originated with ethnic Khmers in Vietnam and is not found in Cambodia.
Owing to contact with previous communist countries from Eastern Europe, the Vietnamese adopted dishes such as stuffed cabbage soup,sa lát Nga(Olivier salad) andbia Tiệp(Czech beer).
The mainstream culinary traditions in all three regions ofVietnamshare some fundamental features:
While sharing some key features, Vietnamese culinary tradition differs from region to region.
Innorthern Vietnam, a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions.Black pepperis used in place ofchiliesas the most popular ingredient to produce spicy flavors. In general, northern Vietnamese cuisine is not bold in any particular taste—sweet, salty, spicy, bitter, or sour. Most northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients. The use of meats such as pork, beef, and chicken were relatively limited in the past. Freshwater fish,crustaceans, andmollusks, such asprawns/shrimp,squids,crabs,clams, andmussels, are widely used. Many notable dishes ofnorthern Vietnamare crab-centered (e.g.,bún riêu). Fish sauce,soy sauce, prawn sauce, and limes are among the main flavoring ingredients. Being the cradle of Vietnamese civilization,northern Vietnam produces many signature dishes of Vietnam, such asbún riêuandbánh cuốn, which were carried to central and southern Vietnam through Vietnamese migration.Other famous Vietnamese dishes that originated from the north, particularly fromHanoiinclude "bún chả" (rice noodle with grilled marinated pork),phở gà(chicken soup with rice noodles),chả cá Lã Vọng(rice noodle with grilled fish).
The abundance of spices produced byCentral Vietnam's mountainous terrain makes this region's cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam, where foods are mostly not spicy. Once the capital of the last dynasty of Vietnam,Huế's culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. The region's cuisine is also notable for its sophisticated meals consisting of many complex dishes served in small portions. Chili peppers and shrimp sauces are among the frequently used ingredients. Some Vietnamese signature dishes produced incentral Vietnamarebún bò Huếandbánh khoái.
The warm weather and fertile soil ofsouthern Vietnamcreate an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic,shallots, and fresh herbs. Sugar is added to food more than in the other regions.The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine. Vast shorelines make seafood a natural staple for people in this region. Some signature seafood dishes from southern Vietnam includebánh khọtandbún mắm.
TheMekong Deltacuisine relies heavily on fresh products which is abundant in the new land with heavy use of palm sugar, fermented fishes, seafoods and wild herbs and flowers. The history of the region being a newly settled area reflects on its cuisine, withẨm thực khẩn hoangor Settlers cuisine means dishes are prepared fresh from wild and newly-caught ingredients. The cuisine is also influenced by Khmer, Cham and Chinese settlers.
The cuisine of the Northern and Central Highlands regions is influenced by tribal traditions, with items such asthắng cố(Hmong horse stew), dried meats,cơm lamandrượu cần.
Vietnamese cuisine always hasfive elementswhich are known for its balance in each of these features.
Vietnamese cuisine is influenced by the Asian principle offive elementsandmahābhūta.
The principle ofyin and yang(Vietnamese:Âm dương) is applied in composing a meal in a way that provides a balance that is beneficial for the body. While contrasting texture and flavors are important, the principle primarily concerns the "heating" and "cooling" properties of ingredients. Certain dishes are served in their respective seasons to provide contrasts in temperature and spiciness of the food and environment.Some examples are:
Vietnamese cuisine is reflective of the Vietnameselifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Therefore, the ingredients for Vietnamese food are often very inexpensive but nonetheless, the way they are cooked together to create ayin–yangbalance makes the food simple in appearance but rich in flavor.
Because of economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking. In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stirfry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables likescallions: the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.
Nước mắm(fish sauce) is the most commonly used and iconiccondimentin Vietnamese cooking. It is made from fermented raw fish and is served with most of the Vietnamese dishes. Vietnamese cuisines are not known for ingredients with top quality, but rather for the very inexpensive and simple scraps that are creatively mixed to create dishes with bold flavor. A traditionalsouthern Vietnamesemeal usually includescơm trắng(plain white rice),cá kho tộ(catfishin a clay pot),canh chua cá lóc(sour soupwithsnakehead fish), and it would be incomplete without fish sauce served as a condiment. Dishes are prepared less with an appearance in mind but are served family-style to bring everyone together after a long day of work. Cooking and then serving fish in the same clay pot has been proven to be an ancient tradition.
Despite being a small country in Southeast Asia, the foods from each region in Vietnam carry their distinctive and unique characteristics that reflect the geographical and living conditions of the people there. The traditional southern Vietnamese meal is made up of fresh ingredients that only the fertileMekong Deltacould provide, such ascá lóc, and a wide range of tropical fruit likemangosteen,mango, anddragon fruit. The southern-style diet is very 'green', with vegetables, fish and tropical fruits as the main ingredients.
Central Vietnamis the region in which food is prepared with the strongest, boldest flavors. This region is constantly under harsh weather conditions throughout the year, so people there do not have as many green ingredients as others do in the north and south of Vietnam. Instead, the coastline around the central Vietnam area is known for its salt and fish sauce industries; these two condiments are central to their daily diets.
Northern Vietnamesecuisine has a strong Chinese influence, and its iconic dish isphở. While rice is a staple in the southern Vietnamese diet, the north has a preference for noodles. Owing to the drastic differences in climate and lifestyles throughout the three main regions of Vietnam, the foods vary. Northern Vietnamese cooking is the least bold and spicy in flavor compared to the foods from central and southern Vietnam.
Daily meals of Vietnamese people are quite different from Vietnamese foods served in restaurants or stalls. A typical meal for the average Vietnamese family would include:
Except individual bowls of rice, all dishes are communal and are to be shared in the middle of the table. It is also customary for younger people to ask/wait for the elders to eat first and for the woman who sits directly next to the rice pot to serve rice for other people. People should "invite" the others to enjoy the meal (somehow similar to saying "Enjoy your meal"), in order from the elders to younger people. They also pick up food for each other as an action of care.
A feast (Vietnamese:cỗ,tiệc) is a significant event for families or villages, usually up to 12 people for each table. A feast is prepared for weddings, funerals, and festivals, including the longevity-wishing ceremony. In a feast, ordinary foods are not served, but boiled rice is still used.
A Vietnamese feast has two courses: the main course (món mặn—salty dish) and dessert (món ngọt—sweet dish). All dishes, except for individual bowls of rice, are enjoyed collectively. All main course dishes are served simultaneously rather than one after another. The major dish of the main course is placed in the center of the tables, usually big pots of soup or a hot pot.
A basic feast (cỗ một tầng) consists of 10 dishes: five in bowls (năm bát):bóng(dried and fried pork skin),miến(cellophane noodles),măng(bamboo shoot),mọc(meatball),chimorgà tần(bird or chicken stew dishes) and five on plates (năm đĩa):giò(Vietnamese sausage),chả,gàorvịt luộc(boiled chicken or duck),nộm(Vietnamese salad) andxào(stir-fried dishes). This kind of feast is traditional and is organized only in northern Vietnam. Other variations are found in central and southern Vietnam.
Four dishes essential in the feast of Tết arechả giò(spring rolls),nem(in northern Vietnam,nemrefers to a spring roll callednem cuonornem ran; in southern Vietnam,nemmainly refer tonem chua, fermented pork rolls),ninh(stew dishes) andmọc(noodle soup). At this time, the feast for offering ancestors includes sticky rice, boiled chicken, Vietnamese rice wine, and other foods preferred by ancestors. Gifts are given before guests leave the feast.
In the Nguyễn dynasty, the 50 best chefs from all over the kingdom were selected for theThượng Thiệnboard to serve the king. There were three meals per day—12 dishes at breakfast and 66 dishes for lunch and dinner (including 50 main dishes and 16 sweets). An essential dish wasbird's nest soup(tổ yến). Other dishes included shark fin (vi cá),abalone(bào ngư), deer's tendon (gân nai), bears' hands (tay gấu), and rhinoceros' skin (da tê giác). Water had to come from theHàm Longwell, theBáo Quốcpagoda, theCam Lồwell (near the base ofThúy Vânmountain), or from the source of theHươngRiver. Rice was thedevariety from theAn Cựuimperial rice field.Phước Tíchclay pots for cooking rice were used only a single time before disposal. No one was allowed to have any contact with the cooked dishes except for the cooks andThượng Thiệnboard members. The dishes were first served to eunuchs, then the king's wives, after which they were offered to the king. The king enjoyed meals (ngự thiện) alone in a comfortable, music-filled space.
Saltis used as the connection between the worlds of the living and the dead.Bánh phu thêis used to remind new couples of perfection and harmony at their weddings. Food is often placed at the ancestral altar as an offering to the dead on special occasions (such asLunar New Year). Cooking and eating play an extremely important role in Vietnamese culture.
The wordăn(toeat) is included in a great number ofproverbsand has a large range of semantic extensions.
Many Vietnamese idioms reflect thesex-is-eatingmapping:
Outside of Vietnam, Vietnamese cuisine is widely available in countries with strong Vietnamese immigrant communities, such as Australia, the United States, Canada, and France. Vietnamese cuisine is also popular in Japan,Korea, theCzech Republic,Slovakia, Germany, United Kingdom, Poland, Philippines and Russia, and in areas with dense Asian populations.
Television shows featuring Vietnamese food have increased in popularity.Luke Nguyenfrom Australia currently features a television show,Luke Nguyen's Vietnam, dedicated on showcasing and instructing how to cook Vietnamese dishes.
OnThe Great Food Truck Race, a Vietnamese sandwich truck called Nom Nom Truck received the most money in the first five episodes.
Anthony Bourdain wrote:
Gordon Ramsayvisited Vietnam in his reality showGordon's Great Escape– S02E02 (2011) and fell in love with the taste of the culinary here. Especially the dish calledHủ tiếuMì by Mrs. Dì Hai, prepped and served on a small boat inCái Răng floating market, Cần Thơ. He even praised it as "The greatest dish I have ever eaten" when he brought it up as one of the dishes for the elimination challenge for the top 5 finalists ofAmerican MasterChefseason 4 episode 21.
Some common Vietnameseculinaryterms include:
Vietnamese usually use raw vegetables,rau sống, orrau ghém(sliced vegetable) as condiments for their dishes to combine properly with each main dish in flavour. Dishes in whichrau sốngis indispensable arebánh xèoand hot pot. The vegetables principally are herbs and wild edible vegetables gathered from forests and family gardens. Leaves and buds are the most common parts of vegetables used. Most of the vegetables have medicinal value.
Rau sốngincludes lettuce, raw bean sprout, herbs, shredded banana flower, green banana, water spinach, mango bud and guava leaves.
Traditionally, the colouring of Vietnamese food comes from natural ingredients; however, today there is an increase in the use of artificial food dye agents for food colouring, in Vietnam.
Colourings can be absorbed by mixing ground colourings or colouring liquid or wrapping before boiling to get the extracts. When colouring dishes, the tastes and smells of colourings must also be considered.
When Vietnamese dishes are referred to in English, it is generally by the Vietnamese name without thediacritics. Some dishes have gained descriptive English names, as well.
Popular Vietnamese dishes include:
Vietnamese cuisine boasts a huge variety of noodle soups, each with distinct influences, origins and flavours. A common characteristic of many of these soups is a rich broth.
The Vietnamese name for pastries isbánh. Many of the pastries are wrapped in various leaves (bamboo, banana,dong,gai) and boiled or steamed. One of the historic dishes, dating to the mythical founding of the Vietnamese state isbánh chưng. As it is a savory dish and thus not a true pastry,bánh chưngand the accompanyingbánh dàyare laden with heaven and earth symbolism. These dishes are associated with offerings around the Vietnamese New Year (Tết). Additionally, as a legacy of French colonial rule and influence,bûche de Noëlis a popular dessert served during the Christmas season.
Bánh trángcan be understood as either of the following:
Nộm(Northern dialects) orGỏi(Southern dialects) is Vietnamese salad; of the many varieties, the most popular include:
Muối(literally meanssalting) andchua(literally meanssourorfermenting) are Vietnamese term for preserved dishes. Monsoon tropical climate with abundant rainfall gives the Vietnamese a generous year-round supply of vegetables.Animal husbandrynever occurred in large scale in Vietnamese history, therefore, preserved dishes are mainly plant-based pickled dishes. Seafood is often made into a fermented form calledmắmlikefish sauce.
Mắmis a Vietnamese term for fermented fish, shrimp or other aquatic ingredients. It is used as main course, as an ingredient or as condiment. The types of fish most commonly used to makemắmareanchovies,catfish,snakeheads, andmackerels. The fish flesh remains intact (this is how it is different fromnước mắm), and can be eaten cooked or uncooked, with or without vegetables and condiments.Fish sauceis literally called "mắm water" in Vietnamese and is the distilled liquid from the process of fermentation of mắm.
Nemchua, a Vietnamesefermented meatserved as is or fried, is made from pork meat, coated by fried rice (thính gạo), mixed with pork skin and then wrapped incountry gooseberryleaves (lá chùm ruột) orErythrina orientalisleaves (lá vông nem).The preservation process takes about three to five days.
Vietnamese sausage,giò, is usually made from fresh ground pork and beef. Sausage makers may use the meat, skin or ear. Fish sauce is added before banana leaves are used to wrap the mixture. The last step is boiling. For common sausage, 1 kg of meat is boiled for an hour. Forchả quế, the boiled meat mixture will then be roasted withcinnamon.
Vegetarian dishes in Vietnam often have the same names as their meat equivalents, e.g.phở bò, but withchay(vegetarian) sign in front, those dishes are served with tofu instead of meat. Nearly every soup, sandwich and street food has its vegetarian correspondent. Sometimes you can also see notations like"phở chay","bánh mì chay"(vegetarian sandwich) or"cơm chay"(vegetarian rice). Vegetarian food in comparison the normal dishes are almost always cheaper, often half of the normal price. Vegetarian restaurants are mostly frequented by religious Vietnamese people and are rarely found in touristic areas. Vegetarian food is also eaten to earn luck during special holiday and festival, especially during Lunar New Year where Vietnamese culture serve vegetarian food regardless of their religion.
Vietnamese use fruits in season. When the season is passing, they make candied fruit, calledô mai, andfruit preserves, calledmứt. The original taste ofô maiis sour, sweet, salty, and spicy. The most famous kind ofô maiisô mai mơ, made fromapricotsharvested from the forest aroundPerfume Pagoda(Chùa Hương),Hà Tây province. Thisô maiconsists of apricot covered by ginger, sugar, andliquoriceroot slivers.
Tofu(đậu phụ) is widely used in Vietnamese cuisine. It is boiled, fried (sprinkled with ground shrimp or oil-dipped mincedspring onion) or used as an ingredient in a variety of dishes.
Othersoybeanproducts range fromsoy sauce(nước tương; usually light soy sauce),fermented bean paste(tương), andfermented bean curd(đậu phụ nhựorchao) to douhua (soft tofu sweet soup;tàu hũ nước đườngortào phớ).
Bo khois a dish made from beef with a stewing method, originating from theSouth of Vietnam.Originally,Southern Vietnamesepeople served Bo kho with many kinds of herbs to enhance the flavor of the dish.Although it is called "kho" (meaning "to stew"), the main cooking method of the dish is braising. The stewing method is used to marinate and tenderize the beef before braising.
Phở is a traditional Vietnamese dish originating from Van Cu,Nam Định province.It is traditionally served with a variety of herbs to enhance its flavor.Nowadays, there are many different ways to prepare and flavor phở.In Vietnam, there are different names to distinguish them: Northern phở (in the North), Huế phở (in the Central region), and Saigon phở (in the South).In 2016, the Japanese chose April 4 of each year as Vietnam's Phở Day in Japan.InVietnam, on December 12, 2017, Tuổi Trẻ newspaper cooperated with Acecook Vietnam Company to organize the first Phở Day. This will be an annual traditional activity.Since 2018, "Phở Day" will be organized as a community cultural and tourism activity.
The use of ingredients typically uncommon or taboo in most countries is one of the quintessential attributes that make Vietnamese cuisine unique. While unusual ingredients can only be found in exotic restaurants in many countries, Vietnamese cuisine is deemed atypical in that the usage of these ingredients can play a customary role in daily family dishes regardless of social class.
A common and inexpensive breakfast dish that can be found in any wet market,balut(hột vịt lộn) is a fertilized duck egg with a nearly developedembryoinside, which is boiled and eaten in the shell. It is typically served with fresh herbs:rau răm, salt, and black pepper;lime juiceis another popular additive, when available. A more unusual version of balut dish—fetus quail (trứng cút lộn) is a snack favored by many Vietnamese students.Paddy craband paddy snail are the main ingredients inbún riêu ốc—a popular noodle dish—and in some everyday soup dishes (canh) and braised food (món bung). Family meals withsilkworms(nhộng), banana flowers (hoa chuối), sparrows, doves, fermented fish and shrimp (mắm cá,mắm tôm,mắm tép) are not rare sights. Seasonal favorites includeragworms(rươi), which are made into many dishes such as friedrươiomelet (chả rươi), fermentedrươisauce (mắm rươi), steamedrươi (rươi hấp), stir-friedrươiwith radish or bamboo shoot(rươi xào củ niễngmăng tươihaycủ cải).Three-striped crab(ba khía)is popular in several southern provinces, includingCà Mau,Sóc TrăngandBạc Liêu; it is eaten fermented, stir-fried or steamed.
Northern Vietnamese cuisine is also notable for its wide range of meat choices. Exotic meats such asdog meat,cat meat,rat meat,snake meat,soft-shell turtle, deer, and domestic goat are sold in street-side restaurants and generally paired with alcoholic beverages. A taboo in many Western countries and in southern Vietnam, consumption of dog meat and cat meat is common throughout the northern part of the country and is believed to raise the libido in men. Television chefAndrew Zimmernvisited northern Vietnam in the 12th episode of his popular showBizarre Foods with Andrew Zimmern.Cobrabeating heart and dried bones, silkworms, andbull penisare some of the dishes he sampled. He also triedporcupine.
Paddymousemeat—barbecued, braised, stir- or deep-fried—is a delicacy dish that can be found in Southern Vietnamese rural areas or even high-end city restaurants.
Crocodileswere eaten by Vietnamese while they were taboo and off limits for Chinese.
Shark finsare imported in massive amounts by Vietnam.
Anthony Bourdain, the host chef ofTravel Channel'sAnthony Bourdain: No Reservations, wrote in April 2005: "...everything is used—and nothing wasted in Vietnam."Animal parts that are often disposed of in many Western countries are used fully in Vietnamese cooking. Organs, including lungs, livers, hearts, intestines and bladders of pigs, cattle, and chickens are sold at even higher prices than their meat. Chickentesticlesand undeveloped eggs are stir-fried with vegetables and served as an everyday dish.
Many of the traditional northern Lunar New Year dishes such asthịt đông[vi],giò thủ, andcanh măng móng giòinvolve the use of pig heads, tongues, throats and feet.Pig and beef tails, as well as chicken heads, necks and feet, are Vietnamese favorite beer dishes.Bóng bì, used as an ingredient incanh bóng—a kind of soup, is pig skin baked until popped. Steamed pig brains can be found almost everywhere. Also in the northern part of Vietnam, different kinds of animal blood can be made into a dish calledtiết canhby whisking the blood with fish sauce and cold water in a shallow dish along with finely chopped, cooked duck innards (such as gizzards), sprinkled with crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. It is then cooled until the blood coagulates into a soft, jelly-like mixture and served raw.
Coconut worms, orđuông dừa, is a delicacy found widely in theTrà Vinh provinceof Vietnam. They are the larvae form of thepalm weeviland are eaten live within a salty fish sauce with chili peppers.