We know about Beef ‘Pho’ (Beef rice noodle soup), ‘Banh mi’ (Vietnamese crusty roll with assorted fillings) and maybe Nộm tôm xoài (Vietnamese mango salad with shrimp) … but is there more?

Yes, there is !

Understanding cuisine means understanding the people, culture, daily lives … what better way to learn than to sample local delights !

Chinese Influence

Do you know Vietnamese cuisine features five fundamental tastes?

Sweet, salty, bitter, sour and spicy.

Nature of each dish reflects one or more elements – with nutrients, colours, based on above five-pronged philosophy, influenced by Chinese ancestors.

‘Wuxing’ or fivefold concepts – Fire, Water, Wood, Meal and Earth are used to explain wide array of phenomena – interactions between internal organs, cosmic cycles, properties of herbal medicines.

Vietnamese recipes use fresh ingredients like lemongrass, ginger, mint, Vietnamese mint, coriander, cinnamon, chillies, lime and basil – all bursting with flavours and packed with vitamins and antioxidants. These herbs help boost immune system, reduce inflammation and aid digestion are closely aligned with said concepts and fundamental tastes.

Traditional Vietnamese cooking also use little oil and dairy products; lots of herbs and vegetables. Low in sugar, almost always naturally gluten-free, as dishes are rice, not wheat-based – rice noodles, rice papers, rice flour.

How good is that !

French Influence

Together with Chinese philosophies, Vietnam is also deeply influenced by the French – hence creation of Vietnamese baguette – ‘banh mi thit’ or crusty breads with various fillings to tantalise your tastebuds accompanied by Vietnamese coffee !

Absolutely yummy !

South East Asian Influence

Geographically close with rest of South East Asia, especially south Vietnam, has also adapted to curries; Vietnamese-style – ‘Ca ri ga’ (chicken curry with coconut milk), ‘van than’ (wonton), ‘xa xiu’ (char siu), ‘ha cao’ (har gow), ‘bo bia’ (popiah), ‘banh pia’ (mooncake), ‘com chien’ (fried rice) and ‘mi xao’ (chow mein) forms part of local foods with added Vietnamese flavours.

But noodle soups are the backbone of street food – good broth, slow-cooked to perfection, simmer with meats, bones, aromatics like clove and lemongrass, rice noodles topped with basil and coriander.

Complete meal in itself !

Com Tam

Mixed pork grill with broken rice ‘Com Tam’ is a Vietnamese staple – pork steak glazed with fish sauce, honey, pepper, quick grilled or fried; serve with delicate meat loaf slice, on bed of broken rice – slightly sticky, sweet, varied texture of broken rice – usually considered second grade by locals, historically. Today, this dish is very popular – its unique texture and flavours are just mouth-watering !

Basis of Vietnamese culinary traditions

Freshness of food – quick stir fry meats and vegetables, lots of herbs and vegetables, variety and harmony of textures – crisp with soft; watery with crunchy, delicate with rough.

Soup-based dishes served throughout Vietnam … beautiful presentation – colourful condiments, delicate, eye-catching arrangements, making dishes a delight for all your senses.

North Vietnam

Usually less spicy foods, use of black pepper, mid-style taste, light, balanced flavours, with fish or soy sauce flavouring ingredients. ‘Bun cha’ (rice noodle with grilled pork) ‘pho ga’ (rice noodles chicken soup) are sample dishes.

Central Vietnam

Abundance of spices produced – region is known for its spiciness. Hue’s culinary traditions – decorative, colourful, reflecting influence of ancient Vietnamese royal cuisine. Signature dishes are ‘bun bo hue’ (spicy rice noodle soup with pork and beef slices) and ‘banh khoai’ (crispy stuffed rice pancake).

Both are tasty and full of flavours !

South Vietnam

Warmer weather, fertile soil resulted in variety of fruits, vegetables, livestock – vibrant flavours with garlic, shallots fresh herbs, coconut milk influences local dishes. Seafood from long shoreline – natural staple, with popular ‘banh khot’ ( small fried rice flour pancakes ) and ‘bun mam’ (thick vermicelli soup with shrimp and fish paste).

Conclusion

No matter what philosophy and ancestors came before, Vietnamese food brings a distinctive, bold, unique style of cuisine to everyone. Freshest of ingredients, spicy and sweet, crispy crunchy bites, soothing herbs, cooling flavours.

A feast to our senses and tastebuds !