From beginnings as a distinct nation, Vietnam has been influenced by China. The Chinese has contributed the custom of eating with chopsticks, the art of stir-frying and deep-frying in a wok, and food staples such as soy sauce, bean curd and noodles, among others. However, the Vietnamese, ever-conscious of retaining the native character of their culture, assimilated rather than adopted Chinese cooking, leading to a distinctly different cuisine.

Contacts with Vietnam’s Southeast Asian neighbors, Laos, Cambodia and Thailand, all of which had been under the cultural influence of India, introduced curried dishes and Indian spices into Vietnamese cuisine.

In the sixteenth century, European explorers brought food staples from the new world such as: watercress, corn, tomatoes and peanuts, among others. In return, the Vietnamese traded rare spices such as cinnamon and pepper.

As much as Vietnamese cuisine has borrowed from or been influenced by various cultures, it has succeeded in retaining its unique character. What are the characteristics of Vietnamese cuisine? A first look at the flavors and textures reveals many techniques and ingredients adopted from the Thai and Chinese kitchens. However, it is apparent from the first bite that the Vietnamese have developed a novel cuisine with a unique delicacy and subtlety and taste. A spicy Vietnamese dish will generally be less intense than a Thai dish even though both cuisines use fish sauce, shrimp paste, lemongrass, mint, basil, fiery chilies peppers and curry. The Vietnamese egg roll (cha gio) may look like the Chinese egg roll but is totally different, from the filling inside to the outside wrapping, and even to the manner in which it is eaten.

The one most characteristic element in virtually every Vietnamese dish is “nuoc mam”, a salty, pungent sauce derived from fermented tiny anchovies. Nuoc nam is to the Vietnamese as soy sauce is to the Chinese; it is used as a flavoring in cooking and takes the place of salt at the table. It enhances and blends so subtly with other flavors that one can barely detect its presence. When mixed with lime juice, chilies, sugar, garlic and vinegar, “nuoc mam” becomes “nuoc cham”, an exciting hot sauce that can also be used to spice up almost any cooked dish or as dressing for salads. Every cook has his/her own formula for “nuoc cham”, and the versions vary according to the foods with which they are to be eaten.

Vietnamese dishes are generally light in nature, using little fat, even in stir-fried foods. Oil and cornstarch-laden sauce are virtually unseen. Indeed, the Vietnamese like their foods as fat-free as possible. Vietnamese food, therefore, is well suited to today’s health-and diet-conscious diners.

 

"Excerpted from The Foods of Vietnam, by Nicole Routhier "