Vietnamese cuisine features a combination of the five fundamental tastes, i.e. spicy, sour, bitter, salty, and sweet (corresponding to the “five organs” in Vietnamese philosophy, namely, the gall bladder, small intestine, large intestine, stomach, and urinary bladder), with each dish having a distinctive flavor which reflects one or more of these elements. Characterized by their fresh ingredients, Vietnamese recipes commonly make use of lemongrass, ginger, mint, coriander, cinnamon, chili, lime, and Thai basil leaves. They are also known for their little use of dairy, oil, and sugar; interesting textures; and naturally gluten-free nature, as many of the dishes are made with rice noodles, rice papers, and rice flour instead of wheat. Fish sauce is the predominant table sauce, capturing over 70% of the market (comparatively, soy sauce is under 20%).
Besides its indigenous influences, historical contact with China has resulted in the adoption of several Chinese dishes, including wontons, wheat noodles, mooncakes, Yangzhou-fried rice, and chow mein, with the Vietnamese adding their own styles and flavors to the foods. Some New World vegetables, such as chili peppers and corn (maize), have also made their way to Vietnam during the Ming Dynasty. And owing to influences from French colonial rule, the French Indochinese countries of Laos, Vietnam, and Cambodia have several shared dishes and beverages, including baguettes and coffee. The French also introduced Vietnam to croissants, pâté, butter, onions, cauliflowers, lettuce, potatoes, tarragon, carrots, artichokes, asparagus, and the concept of cooking with wine. Spices, including curries, were also introduced to Vietnam by Malay and Indian traders and the use of coconut milk was influenced by Cham cuisine.
Popular Vietnamese dishes in the West include”
- Bánh mì – known overseas as “Vietnamese baguettes”, they are filled with a choice of meat (or egg), fresh vegetables, and a sweet sauce
- Pho – a soup made with flat rice noodles, a warming broth, and usually chicken or beef
- Gỏi cuốn – aka “summer rolls”, these are spring rolls packed with crispy salad, shrimp, and pork, served with a sweet-and-spicy dip, and topped with peanuts
- Bánh cuốn – little rolls filled with seasoned pork and finely chopped wood ear mushrooms, wrapped in steamed, fermented rice batter and dunked in fish sauce
- Chả Giò – aka “Vietnamese egg rolls, or fried spring rolls”, they are made with pork, veggies, cellophane noodles (mung bean thread), and mushrooms and served with fish sauce
Traces of Places 