The legacy of French colonialism in Vietnam is perhaps most pronounced in the country’s cuisine. It can be found in the humble – a baguette filled with pork, pâté, pickles and fresh herbs; or suspected in a bowl of – a rich beef and noodle soup to be inspired by France’s . It's also thanks to the French that unlike other South East Asians, the Vietnamese are . In the humid climate, caffeinated beverages are enjoyed with ice and condensed milk.
Gallic influences aside, Vietnamese cuisine is punctuated by freshness. Whether you’re enjoying textural (pork and spring roll noodle salad), or , you’re almost guaranteed to receive a garnish of herbs, chilli and bean sprouts. Rice and rice noodles are the staple carbohydrates, while various forms of protein – seafood, tofu, pork, poultry or beef – are eaten to varying extents in each region.
Caramel sauce is a hallmark of home-style cooking, found most notably in , along with and (kem flan). , too, is an oft-used ingredient, flavouring chicken (as in ), , and .
Pantry essentials
In the sauces department, you’ll need: , chilli sauce and (anchovy and shrimp sauces are handy, too). and or will make pho fantastic, while , , and vermicelli noodles are great to keep on hand. As for fresh herbs, grab some , Asian and Vietnamese .
Fast five
1. Just chillin': Prolong shelf life by placing ingredients in the freezer. It works for galangal, lemongrass, pandan leaves, coconut juice, chillies, stocks and even lime/lemon juice.
2. Top cuts: Make heavy-duty kitchen scissors your new BFF. They’ll swiftly joint chicken, slice herbs (no bruising), and chop ingredients straight into the pot.
3. Liquid gold: Essential for poaching and braising meat and poultry, should be topped up with water and seasoning regularly. (Luke Nguyen’s recipe .)
4. Time saver: Use a mandolin to thinly slice or finely grate ingredients quickly and consistently. Great for Vietnamese salads and pickles.
5. Hey, clay: Inexpensive and available from Asian grocers, clay pots distribute heat evenly and impart dishes () with an earthy, smoky flavour. Before first time use, submerge in cold water for 24 hrs. This will safeguard the pot against cracking.
View our Vietnamese recipe collection . For more Vietnamese tips and tricks at home,
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