Aromatic Traces: Preliminary Investigations on Culinary Plants and Traditional Food in Southern Vietnam

Lương Hồng Phúc1 and Fredeliza Campos2

Archaeological excavations in southern Vietnam, particularly, Neolithic sites such as Rạch Núi and Lộc Giang, highlight long-term reliance on aquatic resources. The dominance of fish remains suggests its importance as a vital source of protein in the diet of prehistoric communities, and one that still reflects Vietnamese cuisine with fish-based dishes in everyday meals. However, these cuisines are usually accompanied by a diverse array of leafy vegetables, herbs and other aromatic ingredients not easily seen in the archaeological record. This paper investigates the botanical components of fish dishes in southern Vietnam, such as cá kho tộ, a particular caramelised braised fish traditionally prepared and served in earthenware pots. Although archaeobotanical remains leave faint or invisible traces, their use can be inferred from contextual associations and sensory knowledge transmitted in living culinary traditions. Drawing on ethnobotanical observation, culinary ethnography, market surveys, and controlled experimental replication, and on the practice and identity of prehistoric communities, the study documents the range of plant taxa incorporated into the preparation, seasoning, and serving of fish-based dishes. By situating these ingredients within wider patterns of plant use in the region, the paper explores how contemporary culinary practice can inform interpretations of archaeobotanical assemblages associated with fish processing and consumption, as well as to broaden understanding of the role of plants in ancient foodways.