Philosophical influences on Vietnamese cuisine

Many Vietnamese dishes include five spices (Vietnamese: ngũ vị): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (Earth), corresponding to: five organs (Vietnamese: ngũ tạng): gall bladder, small intestine, large intestine, stomach and urinary bladder.

Vietnamese dishes also include five types of nutrients (Vietnamese: ngũ chất): powder, water or liquid, mineral elements, protein and fat.

Vietnamese cooks try to have five colours (Vietnamese: ngũ sắc): white (metal), green (wood), yellow (Earth), red (fire) and black (water) in their dishes.

Dishes in Vietnam appeal to gastronomes via five senses (Vietnamese: năm giác quan): food arrangement attracts eyes, sounds come from crisp ingredients, five spices detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose and some meals, especially finger food, can be perceived by touching.