The lowdown: Vietnamese cuisine

From rich, flavourful pho and tangy salads with bite, to sweet-sticky pork belly braised to caramelised heights, Vietnamese cuisine hits all the right notes. Here we uncover essential ingredients, pick up handy tips, and find out why this country’s recipes are really, really good.

Welcome to Cuisine Corner: Vietnamese Source: SBS Food

The legacy of French colonialism in Vietnam is perhaps most pronounced in the country’s cuisine. It can be found in the humble banh mi – a baguette filled with pork, pâté, pickles and fresh herbs; or suspected in a bowl of pho – a rich beef and noodle soup rumoured to be inspired by France’s pot-au-feu. It's also thanks to the French that unlike other South East Asians, the Vietnamese are big coffee drinkers. 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 bun cha (pork and spring roll noodle salad), crispy prawn pancake or steamed mussels, 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 sweet and sticky pork, along with caramel-galangal fish and coconut crème caramel (kem flan). Lemongrass, too, is an oft-used ingredient, flavouring chicken (as in this salad), pork ribs, stir-fried beef and spit-roast lamb.

Pantry essentials

In the sauces department, you’ll need: hoisin, chilli sauce and fish sauce (anchovy and shrimp sauces are handy, too). Star anise and cassia or cinnamon will make pho fantastic, while coconut juice, lemongrass, rice paper and vermicelli noodles are great to keep on hand. As for fresh herbs, grab some coriander, Asian basil and Vietnamese mint.

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, master stocks should be topped up with water and seasoning regularly. (Luke Nguyen’s recipe here.)

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 (like these) 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 here. For more Vietnamese tips and tricks at home, check out restaurant Dandelion's guide here.

Have we got your attention and your tastebuds? The Chefs' Line airs weeknights at 6pm starting August 6. Check out the program page for episode guides, cuisine lowdowns, recipes and more!