Vietnamese Cuisine: The Local Point of View

By  Le Kim Thanh and Vo Nhat Thang

Pictures courtesy of Google

Cuisine is the soul of a nation. With the balance of fresh herbs, meats and a selective use of spices, Vietnamese food can be considered one of the most original and healthiest cuisines worldwide. It has French and Chinese influences due to its history of occupation, as well as Indian flavours. For instance, during their invasion, the Chinese brought the Wok and chopsticks to Vietnam. French bread was introduced during the France’s colonial rule and can still be found in Vietnamese markets. The geographic makeup of the country is also responsible for different regional cuisines. Dining in Vietnam varies greatly among the north, south and central regions. Every region has a specific cuisine.

Food in Vietnam

In the North, the colder climate limits the variety of spices that may be used in cooking, as well as the types of vegetables and fruits. Therefore, the food is lighter in taste, and less spicy than that of the Central and Southern regions. Due to its close proximity to the border of China, North Vietnamese cuisine reflects more Chinese influences.

A Meal in the North

The Center, where Hue, the ancient capital of the Vietnamese kings is located, features a very spicy cuisine, which reflects the country’s royalty and the abundance of spices that this region’s mountainous terrain has to offer. The diverse variety of fruits and vegetables within the area is also reflected at the table as meals are served.

Bun Bo Hue - A Specialty from Central Vietnam

The South is hot and humid, and its fertile river delta makes it ideal for the cultivation of a huge variety of vegetables, fruits, and livestock. During the French colonial rule, white potatoes, asparagus, tarragon, shallots were introduced to this region and they are still grown there today. Curried dishes are common in this region, influenced by Indian traders traveling west. The style of cooking is also simpler than that of central Vietnam. Fish sauce is a specialty here.

Canh Chua (Sour Soup) from the South

Although the way of cooking and flavors vary from region to region, there are two main ingredients that will be found on any table within the country. Firstly, rice plays an essential role in the nation’s diet and is a main staple throughout Southeast Asia. Secondly, no meal is complete without a bowl of fresh vegetables or herbs. Vietnamese food is a pleasure to enjoy in the company of family and friends.

Family Meal - An original feature of Vietnamese culture