In recent years, Vietnamese cuisine has gained increasing global attention for its fresh ingredients and complex flavors, winning the hearts of many. However, behind the delicious dishes lies a long history and rich tradition. By understanding this background, you can appreciate the deeper appeal of Vietnamese cuisine. In this article, we will focus on the history and traditions of Vietnamese food, examining its origins and the influence of various cultures.

Story of ingredient

The history of Vietnamese cuisine dates back about 4,000 years. Since ancient times, Vietnam has been a rice-based agricultural society, particularly in the Mekong and Red River Deltas, where the abundant water resources supported the development of agriculture. This resulted in a deeply rooted culture centered around rice as the staple food. Rice became the foundation of Vietnamese cuisine and remains a crucial part of dishes like Pho and Banh Mi, which are popular worldwide today.

In addition to rice, ancient Vietnamese people developed techniques to enhance the natural flavors of ingredients by using herbs, spices, and fish sauce (nuoc mam). Fish sauce, in particular, is essential in Vietnamese cooking and is made by fermenting fish, giving it a distinctive flavor. 

Influence of Chinese Rule

For a long time, Vietnam was under Chinese rule, particularly for about 1,000 years from 111 BC to the 10th century. During this period, Chinese culture, including culinary traditions, deeply influenced Vietnamese society. This impact is still visible in modern Vietnamese cuisine.
 
For example, noodle dishes, dumplings, and dim sum, which have Chinese origins, became integral parts of Vietnamese cuisine. Pho, for instance, was influenced by Chinese noodle dishes but has since evolved into a unique symbol of Vietnamese food. Spring rolls (cha gio) also originated from Chinese dim sum culture but have been adapted with Vietnamese ingredients and seasoning, giving them a distinctive local twist.
 
 

The use of chopsticks in Vietnamese dining customs is another influence that was passed down from Chinese culture and remains a central aspect of how meals are eaten today.

French Colonial Influence on Vietnamese Cuisine

From the late 19th century to the mid-20th century, Vietnam was under French colonial rule. During this period, Western influences, particularly from France, were introduced into Vietnamese cuisine, leaving a lasting legacy.
 
One of the most famous examples is “Banh Mi,” a sandwich that uses French baguettes filled with Vietnamese-style ingredients. Though rooted in French culinary traditions, Banh Mi has been adapted to include local flavors and has become a global favorite.

French influence is also evident in Vietnamese desserts and coffee culture. “Café sua da,” Vietnamese iced coffee with sweetened condensed milk, originated from French coffee traditions that took root in Vietnam. Additionally, desserts using butter and cream became popular during this era. This period of culinary exchange between East and West led to a richer, more sophisticated Vietnamese food culture.

Sauce Corner

Hue, the former capital during the last dynasty of Vietnam, boasts a culinary tradition that exudes sophistication and ethereal beauty in every aspect, from ingredient selection to processing and presentation. Historical records indicate that there were 1,300 dishes in Hue cuisine, and approximately 700 of them have been preserved to this day.

Hue dishes offer a remarkable interplay of flavours, encompassing a wide range from salty, sweet, and fatty to sour, acrid, bitter, and spicy. What sets them apart is the clarity of taste that shines through in each dish. Notable examples include Bun Bo Hue, the renowned Hue beef noodle soup, an assortment of rice cakes, mussel rice, bean curd sweet soup, and green bean soup.

Hanoi – Fresh herbs and traditions

Phu Quoc is a perfect addition to your 2-month Southeast Asia itinerary, offering pristine beaches, luxury resorts, and vibrant night markets. Located in Kien Giang Province, Phu Quoc is Vietnam’s largest island, measuring 573 square kilometers. This highly forested island lies in the Gulf of Thailand, about 45 kilometers away from Vietnam’s Southern mainland to the West and only 4 kilometers away from Cambodia. It has limitless pristine beaches for water sports, romantic sunsets for Instagram feed, uninhabited isolated islands for exploring, and lush tropical forests for adventure.

Vietnamese food recipe - sauce

Hue – A royal touch

Ong Lang Beach, Starfish Beach, Khem Beach, and Long Beach are just a few of the numerous magnificent beaches that surround Phu Quoc Island. The calm waves and clear blue sea make it Vietnam’s most popular location for water sports. A long hike through the evergreen forest will reward explorers with scenes of waterfalls, rock pools and caverns, yet, even short excursions will also bring many fantastic things.

Da Nang – All about seafood

Aside from the white sandy beaches, Phu Quoc has a variety of luxury resorts with stylish eateries, soothing spa treatments and countless entertainment activities, Vinpearl Phu Quoc for instance. When you stay at this high-end complex of hotels and resorts, you will have access to suite rooms, spacious spas, well-equipped gyms, infinity swimming pools, shopping streets, golf courses, and more.

Noodle & broth

Vietnamse noodle and broth

Hue, the former capital during the last dynasty of Vietnam, boasts a culinary tradition that exudes sophistication and ethereal beauty in every aspect, from ingredient selection to processing and presentation. Historical records indicate that there were 1,300 dishes in Hue cuisine, and approximately 700 of them have been preserved to this day.

Hue dishes offer a remarkable interplay of flavours, encompassing a wide range from salty, sweet, and fatty to sour, acrid, bitter, and spicy. What sets them apart is the clarity of taste that shines through in each dish. Notable examples include Bun Bo Hue, the renowned Hue beef noodle soup, an assortment of rice cakes, mussel rice, bean curd sweet soup, and green bean soup.

Da Lat – Veggie (plus coffee) heaven

When discussing Da Nang cuisine, one cannot overlook the renowned mì Quảng (Quang noodles). These noodles are characterised by the sweetness of the bone broth and the hearty, thick texture that forms the essence of a comforting bowl. Chefs have the creative freedom to craft a wide array of noodle bowls, ranging from traditional flavours like chicken noodles and meat noodles to more unique variations such as rib noodles, fish noodles, and eel noodles.

Vietnamese broth

Saigon/ Ho Chi Minh City – The sweet and sour melting pot

Ho Chi Minh City, the vibrant Saigon, is where a culinary adventure takes place. It’s a melting pot where scrumptious dishes from every nook and cranny of Vietnam come together and get a southern sweet and sour makeover. But that’s not all – Saigon has been spiced up by foreign culinary cultures from the 18th century onward, including influences from Thailand, Cambodia, China, India, France, and even a dash of the United States. The result? Saigon cuisine is a delightful dance of regional and international flavours, making your taste buds tango with joy.
 
From the break of dawn until late at night, whether amidst opulent buildings or humble alleyways, and whether dining at fusion restaurants or street food stalls, Saigon is always bustling with people savouring its diverse culinary offerings. Notable Saigon dishes include broken rice (com tam), pan bread, Nam Vang noodle soup, banh canh, an assortment of snails, and many more. Additionally, a visit to Chinatown (Districts 5 and 6) presents a unique food journey featuring authentic Chinese dishes infused with Vietnamese flavours.