The most obvious of these is the interweaving of Vietnam’s history and geography, from its colonial past by France, to neighboring countries such as China and Cambodia.

Western inspiration is evident in American touches in the Vietnamese food and drink scene in big cities like Ho Chi Minh City and Hanoi.

Perhaps less obvious are the influences from countries like India and Malaysia, but these places have also helped shape one of the most unique and delicious cuisines in the world.

Food and drinks

French bread

The baguette was introduced by the French during the colonial period in the 1800s and has since become a staple of Vietnam.

However, instead of using flour, the Vietnamese make baguettes with rice flour, which gives them a much lighter texture than bread in France.

bread also mentions the popular street snack, which is a wonderful Vietnamese-French fusion sandwich filled with meat, pickles and pâté—the latter being another ingredient introduced by French.

Hu Tieu: Cambodia

The origin of this dish—especially popular in southern Vietnam—can be traced back to Cambodia. Kuy Teavis a meaty noodle soup, garnished with crispy shallots and bean sprouts.

The Vietnamese version is made with pork, vermicelli and meat. Similar to the country that is loved by many people Noodle Soup, noodles also served with a plate of fresh leaves and herbs.

Chicken curry: Malaysian/Indian

Malaysian and Indian influences can be seen in Vietnam in this delicious chicken curry, curry .

It is cooked with carrots, sweet potatoes and peas in a coconut sauce and is often eaten with rice or bread.

Dumplings: China

This is how Vietnam deals with China Baoziis a type of steamed bun with filling.

dumplings It is usually filled with minced pork, a sausage and a hard-boiled egg and is sometimes served with a sweet chili dipping sauce. Street vendors selling these can be found on almost every street corner across Vietnam.

Flan: France

A quintessential French dessert is caramel ice cream and flan Vietnam is in charge of this.

The Vietnamese version is a custard set, served cold with caramel or coffee topping.

This dish is so popular in Vietnam that it is not uncommon for it to be served in the morning on the breakfast menu.

Pho: French

Noodle Soup arguably the most famous dish of Vietnam. It is known and loved by many across the globe as a wonderful balance of Asian flavors.

What little is known about Noodle Souphowever, it is likely influenced by French beef stew, pot au feu.

Both dishes use things like meat broth, with chunks of meat and shallots. However, in Vietnam, rice noodles and herbs are used to accompany the dish rather than potatoes and vegetables.

Iced coffee: France

Coffee is another ingredient that was introduced to Vietnam during the French rule of the country in the 1800s.

Since then, it has become the nation’s drink, with thousands of cafes and vendors selling it across the country.

However, the popular drink in Vietnam is somewhat different from the hot, black version enjoyed in the West.

Instead, the Vietnamese pour some iced coffee and add a spoonful of condensed milk to make it. gemstoneMake something sweet and slightly dewy to cool off the locals on humid days.

Craft beer: USA

Vietnam’s craft beer boom is going well and is indeed having a clear influence from the US, which has been brewing a wide range of lager and lager for years.

This is especially common in the modern southern capital Ho Chi Minh City, a popular destination for tourists and expats.

Cooking and serving techniques

Crispy pickled chives: France

Nothing appeals to France more than a simple onion and in Vietnam this ingredient is used a lot.

In particular, the use of French chives as a garnish — pickled or fried — can be found on almost any dish. Their sweet taste goes well with Vietnamese dishes, which aim to balance the spicy, sour and sweet elements.

Soy sauce: China

Fish sauce may be the most popular and widely used condiment in Vietnam but that hasn’t stopped the regular appearance of Chinese soy sauce.

It can be used in cooking as a condiment, in the same way that chefs use salt in the West.

Alternatively, it can be served as a condiment in a small pot with bright red chili—similar to Vietnam’s favorite dipping sauce. mixed fish sauceMade with fish sauce, chili and sugar.

Pan: China

Today’s Chinese cooking pans are commonly used in Vietnam to prepare Vietnamese stir-fries and other fast foods.

Like China, wok is also used in Vietnam to deep-fry certain ingredients such as tofu, often enjoyed with some fresh herbs and dipped in spicy soy sauce.

Chopsticks: China

In addition to pans, Vietnamese people also use Chinese chopsticks in the food preparation process.

They can be used for stirring, sautéing or even for making dishes. bread. And, of course, they are also used to eat most foods in Vietnam.

Cooking Clay Pot: China/Malaysia

This cooking method is especially popular in the southern regions of China as well as in Malaysia and is traditionally done on a charcoal stove, which is what gives the dish its distinctive flavor.

A popular Vietnamese pot dish is braised fish sauce use, it’s a rich and delicious dip. It is made with pork and shrimp, slowly cooked in pork, with garlic, chili, fish sauce and sugar.

This dish was once enjoyed by poor families as a cheap dish, but today it is not uncommon for chefs to serve this dish in high-end restaurants, with the earthen pot serving as both a skill and a skill. The art of cooking is both an impressive presentation. it.