Unlock the Rich and Flavorful Culture of Vietnamese Cuisine!
Contents
Vietnamese cuisine is a unique blend of five fundamental tastes: sweet, salty, bitter, sour, and spicy. These elements, as well as fresh ingredients, herbs, and vegetables, combine to create a range of dishes that reflect the country’s five-pronged philosophy. Traditional dishes often feature lemongrass, ginger, mint, long coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves. Low in sugar and mostly gluten-free, Vietnamese cuisine is shaped by the cuisines of neighboring China, Cambodia and Laos, as well as French colonial rule over the Indochina region from 1877 to 1854.
The Historical Influcences of Vietnamese Cusine
Vietnamese cuisine has been largely shaped by its indigenous Vietnamese influences, as well as centuries of contact with China and its sinicization. As a result, some dishes share similarities with Chinese cuisine, such as vằn 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), mooncake and bánh pía (Suzhou style mooncake), bánh tổ (nian gao), sủi dìn (tang yuan), bánh bò, bánh bao (baozi), cơm chiên Dương Châu (Yangzhou fried rice), and mì xào (chow mein). However, the Vietnamese have adapted these dishes by infusing them with their own unique flavors, as well as incorporating them into their culture. Additionally, the ethnic minorities living in the mountainous region near the China-Vietnam border have also adopted some Chinese foods. Vegetables from the New World, such as chili peppers and corn, were brought to Vietnam by the Ming dynasty.
The French brought baguettes to the country, which were incorporated into a Vietnamese street food called bánh mì thịt, or “Vietnamese baguettes”, that are known abroad. In addition, the French also introduced Vietnam to onions, cauliflower, lettuce, potatoes, tarragon, carrot, artichoke, asparagus, and coffee.
Vietnamese cuisine has been strongly influenced by French cuisine, with many western-introduced ingredients having a name derived from a similar native Vietnamese ingredient, followed by the word ‘tây’ (meaning ‘western’). Examples of this include hành tây (onions, literally meaning ‘western shallots’), măng tây (asparagus, meaning ‘western bamboo shoots’) and khoai tây (potatoes, meaning ‘western yam’). Some of the most popular French-influenced dishes include sa lát (salad), pâté, patê sô (a Brittany pasty called “pâté chaud”), bánh sừng trâu (croissant), bánh flan, 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), and xúc xích (saucisse). These dishes, along with baguettes and coffee, are shared in the French Indochinese countries of Laos, Vietnam, and Cambodia.
Vietnamese cuisine has been influenced by Champa, Malaysia, and Cambodia. Popular dishes such as bánh khọt and the use of coconut milk were derived from Cham cuisine. Indian and Malay traders brought in spices like curries, which are now widely used in Vietnam. Cà ri, a chicken or goat curry, is especially popular in the south. At social gatherings, such as weddings, funerals, graduations, or death anniversaries, chicken curry is a must-have dish. Curry is often served with bread, steamed rice, or vermicelli. Mắm bồ hóc, a Khmer influence, is used in the noodle soup bún nước lèo, which is a Vietnamese-Khmer creation not found in Cambodia.
Vietnam’s Regional Cuisines
The cuisine of Vietnam is renowned for its freshness, abundance of herbs and vegetables, a variety of textures, and attractive presentation. Dishes are typically cooked quickly and often include broths or soup-based recipes. There is a distinct harmony of flavours and textures in each region, with a focus on keeping ingredients fresh and creating eye-pleasing dishes. The three regions of Vietnam have their own unique culinary traditions, while still retaining the fundamental features of freshness, herbs and vegetables, variety and harmony of textures, and presentation. From North to South, each area offers a distinct cuisine, with its own unique flavours and recipes. Vietnamese cuisine is a reflection of the country’s diverse culture and geography, offering an array of exciting dishes for all to enjoy.
Northern Vietnamese Cuisine
Northern Vietnam has a cooler climate, which has an effect on the availability of spices. As a result, food from this region is usually less spicy compared to other areas. Black pepper is often added to dishes to give them a spicy kick. In general, northern Vietnamese cuisine is known for its light and balanced flavours, which come from combining different ingredients. Meat such as pork, beef, and chicken is not as prominent as it used to be, with freshwater fish, crustaceans, and mollusks such as prawns, squids, shrimps, crabs, clams, and mussels being more popular. Notable dishes from the region include crab-based dishes such as bún riêu.
Northern Vietnam is renowned for its distinctive cuisine, with fish sauce, soy sauce, prawn sauce, and limes among the main flavoring ingredients. It is the birthplace of many famous Vietnamese dishes such as bún riêu and bánh cuốn which have been passed down through generations and now enjoyed all over the country. Hanoi is also home to well-known dishes such as bún chả (rice noodles with grilled marinated pork), phở gà (chicken soup with rice noodles), and chả cá Lã Vọng (rice noodles with grilled fish).
Central Vietnamese Cuisine
Central Vietnam’s mountainous terrain produces an abundance of spices, giving its cuisine a unique spiciness that distinguishes it from the two other regions of Vietnam, where foods tend to be milder. Huế, once the capital of the last Vietnamese dynasty, has a rich culinary culture that includes ornately presented dishes, reflective of ancient royal cuisine. Meals often consist of various complex dishes that are served in small portions, and often include chili peppers and shrimp sauces. Examples of signature dishes produced in Central Vietnam are bún bò Huế and bánh khoái.
Southern Vietnamese Cuisine
The warm climate and rich soil of southern Vietnam provide the perfect environment for cultivating a variety of fruits, vegetables, and livestock. This geographical advantage gives southern Vietnamese cuisine its vibrant, flavourful character, with generous use of garlic, shallots, and fresh herbs. Added sugar is used more frequently than in other parts of the country, creating a sweetness that is also seen in the popular use of coconut milk. Abundant shorelines mean seafood is a staple in this region, and some signatures dishes include bánh khọt and bún mắm.
The Mekong Delta region is renowned for its fresh produce and heavy use of palm sugar, fermented fishes, seafoods and wild herbs and flowers. Known as settlers cuisine due to its recently-settled history, the area’s cuisine is made up of fresh, wild ingredients which often reflect the influences of Khmer, Cham and Chinese settlers.
Similarly, the Northern and Central Highlands regions have their own tribal culinary traditions, with dishes such as thắng cố (Hmong horse stew), dried meats, cơm lam (sticky rice in bamboo) and rượu cần (rice wine).
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The relationship between Vietnamese cuisine and philosophy
Vietnamese cuisine is known for its five elements: taste, nutrition, color, senses, and texture, which each represent a different organ. Taste is represented by the five fundamental tastes of spicy (metal), sour (wood), bitter (fire), salty (water), and sweet (earth), and each of these corresponds to an organ of the body. Nutrition is composed of five components: powder, water or liquid, mineral elements, protein, and fat. Color is represented by five colors: white (metal), green (wood), yellow (earth), red (fire), and black (water). The senses of sight, sound, touch, taste, and smell are all stimulated by Vietnamese dishes, and the overall experience is one of harmony and balance.
The balance between Yin and Yang in Vienamese cuisine
The principle of yin and yang emphasizes the importance of balance, both in terms of texture and flavor, when composing a meal. Different dishes are served based on their associated ‘heating’ and ‘cooling’ properties. For instance, duck meat, which is ‘cool’, is enjoyed during the summer with the ‘warm’ flavor of ginger fish sauce, while ‘warm’ chicken and pork are typically eaten during the winter. Seafoods that range from ‘cool’ to ‘cold’ are often combined with the ‘warm’ flavor of ginger. Spicy foods (‘hot’) are balanced with sourness (‘cool’). Finally, balut (‘cold’) must be accompanied by Vietnamese mint (‘hot’).
He relationship of Vietnamese cuisine in local lifestyle
Vietnamese cuisine reflects the lifestyle of the Vietnamese people, from the way it’s prepared to how it’s served. After prolonged wars and political turmoil, coupled with cultural changes, most Vietnamese have lived in poverty. Inexpensive ingredients are used in Vietnamese cooking, but the balance of yin and yang is skillfully achieved, making the food appear simple but taste delicious.
Maximizing the use of ingredients to save money has been a long-standing tradition in Vietnamese cooking due to economic conditions. Even today, in rural areas, every part of farmed animals (cows and pigs) is utilized, from muscle meat to the intestines; nothing is wasted. The higher quality cuts are cooked in stirfry, soup or other dishes, while the secondary cuts are used for blood sausages or soup. Similarly, scallions are not neglected; their leafy parts are chopped and added for extra flavor, while the crunchy stalks and roots are replanted.
Fish sauce, a staple of traditional Vietnamese cuisine, is essential to the dishes’ bold flavor. This iconic condiment is made from fermented raw fish, and is often served family-style in southern Vietnam. While Vietnamese cooking is not renowned for its high-quality ingredients, it is known for its creative combinations of inexpensive scraps. A typical meal in the south will include plain white rice, catfish in a clay pot, and sour soup with snakehead fish, none of which would be complete without a side of fish sauce. Rather than focusing on the appearance of the meal, the emphasis is on bringing the family together after a long day of work.
Vietnam, a small Southeast Asian country, has unique culinary features that are reflective of the local geography and way of life. A traditional southern Vietnamese meal is composed of fresh ingredients sourced from the fertile Mekong Delta, such as cat fish (cá lóc), alongside an array of exotic fruits like mangosteen, mango, and dragon fruit. This southern-style cuisine is highly veggie-focused, with fish and tropical fruits as the main ingredients.
In Vietnam, the cuisine of Central Vietnam is renowned for its bold, intense flavors. Despite the harsh weather conditions and limited access to green ingredients, cooks in this region make use of salt and fish sauce to bring out strong, vibrant flavors.
Contrasting this, Northern Vietnam’s cuisine is heavily influenced by Chinese cooking, with phở being its signature dish. Meanwhile, in the south, rice is a staple of the diet, while noodles are more popular in the north. Thus, it is clear that the three main regions of Vietnam have distinct culinary cultures, with Central Vietnam being the most bold and flavorful.
Facts of Vietnamese family meals
A typical modern Vietnamese family meal is served on a round metal tray featuring native and introduced ingredients such as pork ribs, tofu, potatoes, tomato, gourd, basella alba and fish sauce with chilli. This is quite different from the food typically served in restaurants or stalls. Typically, a Vietnamese family meal includes cooked white rice (cơm trắng), main dishes with rice (món mặn) such as fish/seafood, meat and tofu cooked with vegetables, sautéed, boiled or raw fresh green vegetables (rau), a clear broth with vegetables and often meat or seafood (canh), and dipping sauces and condiments such as fish sauce, ginger fish sauce, tamarind fish sauce, soy sauce, muối tiêu chanh (salt and pepper with lime juice) or muối ớt (salt and chili). A small dish of relishes such as salted eggplant or pi is also included. Desserts are normally fresh fruits or sweets such as chè.
At the center of the table, all dishes are meant to be shared. As a sign of respect, the younger people should wait for the elders to start eating first. Additionally, the woman sitting next to the rice pot usually serves rice to the others. To show care and consideration, people should “invite” each other to partake in the meal, starting with the elders and ending with the younger people. They should also pick up food for each other.
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