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Hello! I'm a HDS major with a minor in communications. I love food <3
Top left: Bánh Bột Lọc; Middle Left: Cá Kho Tộ; Right: Bún Bò Huế
Left: Hủ Tiếu Kho
Pictured are some of my favorite Vietnamese dishes that make me incredibly nostalgic!
Introduction
For a large part of my adolescence, I conceptualized Vietnamese cuisine under one unified umbrella. Growing up in the U.S., the only context in which I would hear people talk about Vietnamese food outside of my home who were not Vietnamese would be when they were talking about Phở or Bánh Mì. While I knew there was more to the country’s cuisine than these two dishes, I never considered that the variety of home-cooked meals I ate were from different regions in Việt Nam. The second time I visited Việt Nam in late middle school was when I started to take notice of the marked differences in dishes between regions. Furthermore, when I began learning about the experiences of my parents and where they grew up, my mom from Central Vietnam and my dad from the South, the visible separation of the foods they ate became clearer. While Vietnamese food is widely associated with Phở and Bánh Mì in the West, Vietnamese cuisine has much more to offer with a wide variety of dishes across the country’s three regions. Drawing from multiple foreign influences and adapting to different climates, Northern, Central, and Southern Vietnamese cuisines have connected yet distinct flavors that make up the diverse plates of Việt Nam.
Foreign Influences
Vietnamese cuisine while unique, cannot be fully realized without addressing its foreign influences. Under Chinese rule for roughly 1000 years, Việt Nam was and is inextricably tied to China as both countries have influenced each other in food, traditions, social practices, and culture. One Vietnamese food practice that can be drawn from Chinese roots is revealed in the everyday meal structure of rice and four side dishes and how they are connected to the five elements and the cosmological theories of yin and yang. The four components usually entail “a mild soup, a bowl of mixed raw greens, a dish of cooked protein with vegetables, and a bowl of fish sauce” (Avieli, 2011). Yin and yang can be observed in the dynamic balance of hot and cold where foods like ginger and beef and cooking techniques like frying are associated with “heating” and foods that taste sour or bitter and cooking techniques like steaming are considered “cooling” (Avieli, 2011). Reflecting the philosophy of the five elements, this meal structure was crafted to embody balance and harmony and mirrored the broader concept of dynamic equilibrium where diverse elements harmonize to sustain life's rhythm. This notion of balance and harmony can also be found in Mintz’s (2001) “Core-Fringe-Legume Hypothesis” where the “fringe enhances the core, ‘helps it go down,’ enlivens it”. Just as the fringe proves to be necessary to the core of most cultural foods as it provides more depth, the five components of a common, daily Vietnamese meal work to do the same. Noodles are another prevalent influence on Vietnamese cuisine as they are one of the most popular cores that was invented in China (Avieli, 2011). New food techniques were also introduced to Việt Nam like long braising that was brought over from northern China (Lien, 2016). Việt Nam also influenced Chinese cuisine in many ways as foods like rice were likely domesticated in Việt Nam and brought over only when China conquered the northern part of the country (Avieli, 2011). Even though Việt Nam gained its independence in 938 CE (Lien, 2016), there are still contemporary mutual influencing factors between the foodways of the countries like the repeated waves of Chinese immigrants who introduce or blend southeast Chinese cuisines into the local parts of Việt Nam they move to (Avieli, 2011).
The French also had an impactful, lasting influence on Vietnamese cuisine as they colonized Việt Nam from 1887 to 1954 with one of the most well-known impacts being the French baguette in Bánh Mì (Aditiany, 2016). An increase in beef consumption can also be attributed to French influence as more beef was incorporated into dishes under French colonization (Aditiany, 2016), as well as food products like “pork pate, yogurt, ice cream, and coffee” which are wildly popular in Vietnamese cuisine today (Avieli, 2011). The use of butter and wine in Vietnamese food preparation is also from French cooking techniques (Aditiany, 2016). Even in the formal dining culture of Việt Nam, social etiquette can be traced back to the French in the common wedding and death anniversary banquets found in Vietnamese culture (Avieli, 2011).
Other notable sources of culinary influence include Indian, Malay, Khmer, and Thai cooking which are best observed in the ingredients used in Vietnamese dishes. Cumin, coriander, ginger, and turmeric are found in various Vietnamese meals which are spices found mainly in India (Avieli, 2011). Coconut milk is also a staple used in Vietnamese cooking which is commonly used in Thailand (Avieli, 2011).
Climate
Köppen-Geiger climate classification map for Vietnam (1980-2016)
Another factor that influences ingredients used in Vietnamese cuisine is the climate which varies greatly by region producing distinct flavors in the northern, central, and southern cuisines of the country. In the North where cities like Hà Nội are located, a temperate subtropical climate prevails as the region sits at the edge of the tropical climatic zone (Buttinger et al., n.d.). With milder, distinct seasons and colder weather than Central and South Việt Nam, the production and availability of spices are limited compared to the other regions (Rozec, 2020; Buttinger et al., n.d.). Central Việt Nam, including cities like Huế and Đà Nẵng, is characterized by a tropical rainforest climate with monsoon winds and heavy rainfall (Buttinger et al., n.d.). Because the region has more mountainous terrain than the North and the South, there is an abundance of spices (Rozec, 2020). Additionally, the volatile weather makes agriculture more difficult and therefore less quality produce is grown (Betoya Foods KK, n.d.). The South, encompassing Hồ Chí Minh City and the Mekong Delta, features a tropical savanna climate with a pronounced wet season as southwest monsoon winds bring heavy rains and typhoons (Buttinger et al., n.d.). The abundant rainfall produces lush vegetation, leading to a rich culinary landscape where a wide variety of fruits, vegetables, and livestock are grown and raised (Rozec, 2020). Overall, Vietnam's diverse climates contribute to rich and varied culinary backgrounds, with each region showing its own distinctive flavors and specialties influenced by the local weather patterns and available ingredients.
Regional Breakd own of Flavors and Dishes
The North
Due to the limited availability of spices because of colder weather in the North, the main dishes are characterized by well-balanced, mild flavors that aim to highlight the natural taste of the ingredients and tend to be less spicy compared to other regions (Rozec, 2020). Herbs and condiments such as chili, lemongrass, and pepper are commonly used to enhance the dishes (Avieli, 2011). One of the signature dishes of the North is Bánh Cuốn, which is made up of a thin, wide sheet of fermented rice batter that is commonly filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, or minced shallots (Betoya Foods KK, n.d.). Another popular dish is Bún Riêu Cua, consisting of rice vermicelli noodles, freshwater paddy crab, and fried tofu, all served in a tomato broth with tamarind paste and rice vinegar (Lien, 2016). Additionally, Bún Chả, made with rice vermicelli noodles, minced pork shoulder meatballs, fish sauce, pickled veggies, and fresh herbs, is a dish that originates from North Vietnamese cuisine (Lien 2016).
Bánh Cuốn
Bánh Cuốn
Bún Riêu Cua
Bún Riêu Cua
Bún Chả
Bún Chả
Central
Central Vietnamese cuisine is characterized by its wide variety of sauces, spices, dips, and seafood, often featuring very spicy flavors with an abundance of chili peppers. While the mountainous terrain of the area explains the heightened availability and therefore usage of more spices, the increased spicy flavoring in Central cuisine may also supplement the taste of lower quality produce affected by the turbulent weather of the region (Betoya Foods KK, n.d.). Central Việt Nam is also known for its use of preserved seafood and fermented shrimp or fish paste in dishes and meals (Avieli, 2011). In Huế, the cuisine tends to be especially spicy, with a focus on dumplings and creative ways of flavoring food (Lien, 2016). Central cuisine is also marked by complex dishes served in small portions such as Bánh Bèo or rice cakes made from rice flour and tapioca flour, often topped with dried shrimp, crispy pork skin, and scallion oil, served with fish sauce for dipping (Lien, 2016). Mì Quảng is another popular dish, featuring rice noodles with shrimp or pork in a turmeric-infused broth, typically served with a toasted sesame cracker (Betoya Foods KK, n.d.). Finally, Bún Bò Huế is a beloved Central Vietnamese specialty made with boiled beef shank, oxtail, and pig’s knuckles in a vermicelli noodle broth flavored with beef bones, fermented shrimp sauce, sugar, and spicy chili oil (Betoya Foods KK, n.d.).
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