Vietnamese Cuisine Personality Type, MBTI
What is the personality type of Vietnamese Cuisine? Which MBTI personality type best fits? Personality type for Vietnamese Cuisine from Cuisines and what is the personality traits.
ENTJ (8w7)
Vietnamese Cuisine personality type is ENTJ, the Dominator.
Vietnamese Cuisine personality type is ENTJ, the Dominator. The Dominator is a "performer" and a "leader". They can be good at setting out their vision and making it happen. They love to show off their talents (and they often have great ones). They can be very charismatic and like to be the center of attention. They want to be in charge, but not because they want to be mean or controlling. They enjoy giving orders and seeing things get done. They are passionate and energetic people, and they like to win.
ENTJs are very independent people. They don't like to be controlled by other people and they have very strong opinions about things. They love to have control over their environment and they usually have great organizational skills. ENTJs are usually very good at communicating their ideas and making things happen, but sometimes they forget that other people might have different views and ideas about things. They should be careful not to take everyone else's ideas for granted and not to over-rely on their own ideas to create something new.
ENTJs can also be very impatient. They have very high standards for themselves and they expect a lot from others.
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in overall meals. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements.
Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised with using fresh ingredients, not much use of dairy nor oil, interesting textures, and the use of herbs and vegetables. A leading soy sauce manufacturer's research confirms that fish sauce (nước mắm) is the predominant table sauce in Vietnamese homes, where it captures over 70% of the market, while the market share for soy sauce is under 20%. It is also low in sugar and is almost always naturally gluten-free, as many of the dishes are made with rice noodles, rice papers and rice flour instead of wheat.
