The first words that come to mind when Vietnamese food is mentioned are probably its fresh herbs and balanced seasonings. Showcasing rice, fish sauce, and vegetables as their main ingredients, Viet Nam cuisine puts its commitment to balance in their produce cultivation.
The balance in Vietnamese food culture is the belief that food has to follow the five-element correspondence: metal, wood, water, fire, and earth. Their use of spice also reflects the five elements in human senses, such as sweet, sour, bitter, spicy, and salt. harmony and equilibrium in all things.
Due to its long coast and the huge mountain range, Viet Nam produces a large amount of fruits and vegetables consumed daily in the country. This concept, rooted in ancient traditions and beliefs, reflects the Vietnamese approach to life: harmony and equilibrium in all things.
The Yin and Yang of Food
Another guiding principle is the balance of yin (cooling) and yang (heating) properties in ingredients, ensuring a dish is not only delicious but also promotes well-being. Vegetables are supposed to be the “cool” ingredients since they are served fresh and raw, while meats are supposed to be “hot” because they are cooked first before serving. Accordingly, warm meals or spicy food are often served with a cold plate of side dishes such as cucumber and herbs.
Harmony of Flavors, Textures, and Colors
Vietnamese food is not only intriguing the five senses but also highlights the texture and colors. Take a look at the vibrant colors of the vegetables and herbs or taste the crunchy-soft texture of any typical meal in Viet Nam. Vietnamese food frequently does not have dominant flavors, textures, or colors as they put consideration into the balance of each meal.
For instance, bun cha, a dish of grilled pork and noodles, has a bright green tea color with a bitter aftertaste, made with fresh herbs and pickled vegetables that balance the richness of meals.
Chinese Influence: A Foundation of Flavor
Over a millennium of Chinese rule (111 BC–938 AD) left an indelible mark on Vietnamese cuisine, introducing techniques and staples that remain integral today. The practice of stir-frying, the use of soy sauce, and noodle-making are clear legacies of this period. For example, pho, arguably Viet Nam’s most iconic dish, showcases the Chinese influence in its use of flat rice noodles (banh pho), reminiscent of Chinese he fen.
Read also: Pho-nomenal: Why Vietnamese Food Became a Global Hit
Beyond techniques, Chinese philosophy also made its way into food preparation, emphasizing balance and harmony—a principle that continues to guide Vietnamese cooking. Yet, even as Chinese ingredients and methods were adopted, they were localized to reflect Vietnam’s reliance on fresh herbs, fish sauce, and regional flavors.
A rice-based and sauce culture
Rice is vital to Vietnam's agriculture. It is also served in temples as a worshipping object. It answers how most Viet Nam cuisine is made from rice. The famous noodle broth of Viet Nam, pho, even uses rice as the base of the noodle. Other meals and snacks like glutinous rice cake or porridge are made from rice as well.
As much as rice is a staple in Vietnamese culture, the spices and herbs in sauces also highlight Vietnamese characteristics. Typically, a fish sauce bowl is generously used in the dishes. It is believed that the fish sauce bowl symbolizes solidarity, others may say that it is "the root of many bad personalities" such as jealousy and robbery.
