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Transcript of Vietnam
Folk Culture vs Popular Culture
Cơm rượu (Rice Wine/Alcoholic Rice)
V-Pop (Vietnamese Pop)
is traditionally practiced by a small, homogeneous group living in rural or isolated areas.
is found in a large, heterogeneous society that shares certain habits despite differences in other personal characteristics.
Pho spread through relocation diffusion by refugees after the Vietnam War
Its contents are broth filled with a few herbs,pale linguine-shaped rice noodles called mí, and a choice of either beef or chicken.
Traditional Vietnamese music is highly diverse and mixed, combining native and foreign influences. Throughout its history, Vietnam has been most heavily influenced by the Chinese musical tradition, as an integral part, along with Korea, Mongolia and Japan. The former Indochinese kingdom of Champa also exerted some influence on Vietnam's traditional music (because of their interest in it) .
Hearth: Southern Vietnam
Mứt dừa non (folk culture)
(Sweet Shredded Coconut/Candied Coconut Ribbons)
By Colleen Ha and Dafne Juarez
What can be made if Cơm rượu is Overfermented (*Refer to website*):
- Bánh Bò
- drinking wine/rice whiskey (Rượu đế)
- cooking wine
Name for southern vers.: rượu nếp cái
Name for northern vers. : rượu nếp
rượu nếp cái
- Relocation diffusion
- Traditional of the South
- Regional differences: different types & names
Cơm Rượu (Rice Wine Dessert)
The tricky part about making this desert is figuring out the right ratio of yeast to rice. Too much or too little yeast can result in mold growing on the rice. The bottom line is you’re making wine, thus everything should be clean, dry, and accurately measured.
If Using Hong Kong Yeast:
-1 wine yeast ball (approx. 8g, about the diameter of a US quarter)
-1kg white or brown glutinous rice
If Using Vietnamese Yeast:
-1/2kg white or brown glutinous rice
-2 wine yeast balls (approx 5g, diameter about the size a US dime) or 5 small yeast balls (approx. 7g, diameter about 3/4 of a US dime)
What to Do:
Wash rice a few times; soak for a few hours (the longer you soak, the faster the rice will cook). If using brown glutinous rice than soak and cook as you would normal rice (in a pot with water). If using white glutinous rice, cook the rice by steaming. The rice should be tender and moist. Grind yeast into a powder. Spread cooked rice on a large tray and cool until warm. Sprinkle yeast over rice and mix. Wet hands with saltwater solution and form rice into small balls (this step is optional). Place rice balls in a clean and dry container, cover tightly and place in a warm place for rice to ferment.
How long it takes for the wine to mature depends on the temperature at which it ferments. The process usually takes a few days. After a few days there should be plenty of wine in the container…enough for the rice balls to float in. The longer you ferment the stronger the wine will be. Serve “young wine” as a dessert. “Over-fermented” wine could be used to make Bánh Bò in place of the yeast or, the wine could be filtered, boiled and use as a drinking wine or, to soak spices to make cooking wine.
Saltwater Solution for Shaping Rice Balls:
-1 cup warm water
-1/2 tsp salt
*Dissolve salt in water, the solution should have the saltiness of soup.
(The above is from this website: http://pwmf.blogspot.com/2006/06/cm-ru-rice-wine-dessert.html )
For a different reference, go to this website: http://boriville.blogspot.ie/2014/05/com-ruou-mien-nam-vietnamese-rice-wine.html
Rượu nếp cái
sinh tố (pop. culture)
bò kho (pop. cult.; used to be folk cult.)
pandan waffles (pop. culture)
Note: tapioca pearls are often added
How to: Make Mứt dừa non
- Ingredients :
- 3 cups of fresh young coconut strips (must be young coconut; must take out from the shell yourself)
- 1 cup of sugar
- Food coloring (optional):
- Green; pink (typical colors)
1) Put the fresh coconut strips (with its coconut water) and sugar in a bowl and mix well.
2) Split the mixture into thirds and place into 3 different bowls.
3) Add 2 drops of the food coloring (different color for each one) into 2 bowls and mix it in sufficiently.
4) Put them separately into pans and put it on medium heat, constantly stirring for 15 minutes (at this point, the coconut water should also serve you well in terms of not burning).
5) When done, pour the coconut onto a tray for 1 hour to dry it out.
- After Vietnam War (1975)
- Vietnamese overseas and Vietnam
- Relocation diffusion (overseas) and contagious diffusion (in Vietnam)
- Influenced by: Western popular culture
- tân nhạc = "new music"; deviates from traditional music
- Popular music: patriotic, nostalgia, love songs, ballads
- Categories: jazz themed, Western rock, pop, hiphop, etc., or nostalgic songs (nhạc quê hương = "music of the homeland"; often has folk themes even though is pop. music)
For more details:
Nhã nhạc: A form of imperial court music, lasting from Trần Dynasty to the last Nguyễn Dynasty of Vietnam.
Instruments in the Video (from left to right:)
- đàn nhị/(Đàn Cò)
- đàn tam thập lục
- đàn tranh
Paris By Night
- Founder: Tô Văn Lai (immigrant)
- Moved the production company to Orange
- Cultural tradition for Vietnamese outside
- Because of political content (anti-
communist), can't sell in Vietnam (though
plenty of its sales depend on it)
- Part comedy sketch, part songs and dancing