While rice has always been one of the staples of the Vietnamese diet, delicacies will eventually evolve as cooking tools become more and more sophisticated and influenced by traditional cultures. Other countries are becoming more and more powerful.

In the 2nd century BC, the entire land then commonly known as Nam Viet was considered a province of China. In 1,000 years, the Vietnamese will be under the rule of different Chinese dynasties, and this proximity, although often fraught with political strife, will have a byproduct: noodles.

Noodles were invented in China sometime during the Eastern Han Dynasty. Originally made with millet or various grains sourced from China, this recipe quickly expanded to incorporate new varieties made with wheat, rice, and eggs. These noodles and the methods used to make them were exported to Vietnam; Soon they were used in completely different and excellent ways.

Here we are, over 2,000 years ago, and noodles came to Vietnam, so this must be when pho was invented, right? Sophisticated. Surprisingly, pho, the most famous Vietnamese dish on the planet, was created only in the North of Vietnam at the beginning of the twentieth century. By then, Chinese rule in Vietnam had long since ended and the French colonists had arrived on the scene. From 1887 to 1954, Vietnam was an inevitable part of French Indochina, and the strong culinary influences of la delicies Francaise in trendy Vietnamese meals can still be seen when we speak. story.

Vietnam’s history through food: Related to French cuisine

The combination of Vietnamese noodle soup and herbs with French beef broth will probably be the premise for a unique pho. Also, the phrase for soup is of French origin. The French phrase pot-au-feu actually means pot in the hearth. Historically, pot-au-feu was made by boiling beef bones and greens in water, then adding meat to make soup. When you pronounce pho so it rhymes with ‘duh’, you’ll pronounce it pretty close to feu, the French phrase for hearth.

Like pot-au-feu, pho had humble beginnings as peasant meals. In the early 1900s, nomadic distributors, from the village of Van Cu, Nam Định province, could be seen walking around with multi-purpose sticks balanced on their shoulders and two large soup barrels hooked to their sides. . They offer soup to anyone curious about a delicious meal on the streets of suburban Hanoi.

Chinese migrant workers love this soup because it reminds them of meals back home. French missionaries and colonial settlers liked it for its rich, meaty broth. The Vietnamese love it for its versatility in terms of ingredients and the fact that boiling the broth for such a long time will also remove any microorganisms. And when we talk? The selections are very rich.

Vietnam’s history through food: The legacy continues

The flavorful blend of cultures doesn’t end with pho. The Vietnamese take French bread, stuff it with their signature marinated meat, seafood, paté or egg, add herbs, pickled vegetables and chili and call it banh mi.

Banh xeo, a thin cake that costs shrimp and pork, may have some roots in French crepes, in addition, instead of using flour, eggs and milk to make the dough, banh xeo is made from flour. rice flour, water and turmeric, which are more readily available in Vietnam than the French milk-filled model.

Chocolate introduced by European colonists was adopted by the Vietnamese and became chocolate and coffee. Now, instead of European milk candy, Vietnamese people prefer chocolate that is dark and dense to the point of being almost black. The coffee is well brewed and has a large amount of condensed milk poured in to make it rich and sweet. French colonial rule in Indochina was worn down during World War II, however, the fusion of the two cuisines remained inextricably linked.

At the 1954 Geneva Conference, Vietnam was split in half and a lot of Northerners migrated to the South, bringing their recipes with them. In the South, year-round sunshine makes the land more fertile than in the North. Chefs in the South began to add all sorts of suddenly available products such as herbs, lemons, and bean sprouts to the pho mix. The broth becomes more pungent and bitter. This Southern style noodle soup has now become popular all over the world.

After the American War, many of the 1,000 South Vietnamese went to different countries. Many of those immigrants made a living opening places to eat and share their delicacies with fellow immigrants, in addition to their new countrymen.

Vietnam’s history through food: The greatness of adversity

As Vietnamese delicacies begin to find a foothold around the world, rice production returns to an all-time low at home. Changes in farm construction reduce momentum and lead to widespread rice shortages.

Along with low food production, much of Vietnam’s agricultural land was broken up during the war. The rice fields are full of landmines and Agent Orange has seeped into the soil. No one, including those who formerly enjoyed the advantages of being in the higher ranks of society, had enough rice for three meals a day. People are forced to combine their rice with white potatoes, candy potatoes, and sorghum, a grain known to be particularly hard to chew. In the 80s, Vietnam was ranked as one of the poorest countries on the planet.

Now Vietnam has undergone a dramatic transformation and hunger has turned to abundance. This country is the fifth largest rice exporter on this planet. Vietnamese parents today tend to overfeed their children in moderation rather than underfeed them, because after years of malnutrition, a chubby child is now considered healthy and more attractive.

The newfound prosperity has also changed culinary traditions in Vietnam, leading to some increased difficulties. Concerns about ‘dirty’ food, fast food and weight problems are growing as Vietnam tries to find a balance between wealth and diminishing happiness.

Regardless of these points, Vietnam is rejoicing in a culinary golden age. The ability to be creative, innovative, flexible, and at the same time at least remain faithful to the origin of a dish is something all chefs aspire to achieve and Vietnamese tastemakers already have. can be completed. Stroll down any boulevard in Vietnam and one can find eating places and cafes spilling onto the sidewalks. From grilled meat on makeshift BBQ grills in the middle of busy intersections to high-end restaurants serving only the most exquisite dishes, the flavors and basics of Vietnamese meals delight the palate and excite the senses.

From the renewed interest in food tourism to the growing reputation of Vietnamese cuisine abroad, Vietnam’s culinary path is constantly evolving. So what’s next? Possibly, Vietnamese delicacies can be impressed by the farm-to-table movement of the West. Or perhaps it will go down the mass marketing route and we will discover our favorite Vietnamese chefs selling frozen pho on TV. Either way, one thing is clear: the Vietnamese are poised to face climate and occupation wars, hunger and partying, while adjusting and remodeling their outstanding culinary legacy. surname. It doesn’t matter what follows must be excellent.