Considering Vietnam’s long history of foreign occupancy, it’s no surprise that a national cuisine has developed a rich conglomerate of varied influence. Slight regional differences are the result of both neighborly invasion and foreign colonization. Chinese influence came in the form of cooking techniques such as stir frying and deep frying, immigrants from Cambodia and Thailand introduced flat egg noodles, spices, and coconut milk, and the French invasion brought bread and dairy products such as baguettes, coffee and cream, milk, butter, and cakes.
However, despite the weight of outside influence, much of Vietnamese cuisine is born with integrity—from the heart and ingenuity of the Vietnamese people. Fresh herbs and spices such as lemongrass, ginger, and chili pair with bok choy, cabbage, or carrots and are balanced by a wide variety of meats and fishes to produce some of the world’s most colorful and healthy dishes. Vietnamese cuisine is coveted by most for its noodle soups. Most notable is the widely popularized phở, an aromatic soup which at its core employs a rich spiced broth, poured over a foundation of rice noodles and thin sliced beef. Phở often includes bean sprouts and spring onion, and is usually topped with fresh cilantro, basil, hot chiles, and lime.
Truly representative of the conglomerate culture, phở’s rich flavor profile is nothing short of invigorating. Chewy textures join with the umami of the beef, a crisp crunch is introduced in bean sprouts and other vegetables, collections of spices work vigorously to confuse the tongue, and all cooperate under the supervision of a hearty broth. Yet the true magic of Phở is found in experimentation. Each individual consumes the soup differently. Splash mixes of fish, hoisin, or hot chili sauce until the soup arrives at a humble whole respectful of your palate.
In contrast to traditional Western practices, soups like phở are commonly brought out in large pots and served alongside individual bowls of rice. To complement the bringing-together of cultures that is so well embodied by Vietnamese cuisine, much of Vietnamese food is served communally and is mean to be shared. Meals are served simultaneously from dishes placed in the middle of the table rather than in several separate courses.
Viet table culture stands testament to the togetherness and community preserved in modern Vietnam. It only seems fitting that a cuisine bred from the conjoining of so many separate cultures would be enjoyed so—together.
