Cuisines
Vietnamese Cuisine
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Vietnamese cuisine builds meals around rice, fresh herbs added at the table rather than cooked in, and a cultivated balance of salty, sour, sweet, bitter and spicy flavors. A millennium of Chinese rule left its mark in the north through techniques such as stir frying and ingredients such as soy sauce, while nearly a century of French colonization added the baguette, pate and coffee culture, most visibly in banh mi and ca phe sua da. Meals are typically shared family style, and cooking varies meaningfully between the north, center and south of the country.
Facts
Signature TechniqueBalancing five flavor elements in a single dish and finishing it at the table with a plate of fresh herbs, bean sprouts and citrus that the diner adds rather than the cook. 1 Origin RegionVietnam, mainland Southeast Asia, from the Red River Delta in the north to the Mekong Delta in the south. 1 Cross-Tradition Connections
Associated With
A millennium of Chinese rule over northern Vietnam, traditionally dated from 111 BCE to the 10th century CE, left techniques, ingredients and, in the case of pho, a contested etymological layer on Vietnamese cooking.
French Cuisine, Cuisines Nearly a century of French colonial rule introduced the baguette, pate and coffee culture into Vietnamese cooking, most visibly in banh mi and ca phe sua da.
Vietnamese cuisine is documented as substantially defined by its street food register, from broths to spiced snacks sold at stalls.
Features Dish
Uses Ingredient
In the Other Atlases
- Also in Geography Atlas: Vietnam, originated there.
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