 There's more to Vietnamese cooking than noodles, noodles and more noodles. A quick recce of some of London 's fine Vietnamese restaurants will soon set the record straight and have you drooling over the fascinating array of different dishes, flavours, textures and combinations available on the menu. As for food preparation and presentation, Vietnamese chefs are arguably, the leaders of the pack; for these masters of their profession, food preparation is an art form that requires the utmost skill and dedication.
In our modern homogenous dining culture, Vietnamese food is one of the few global cuisines to have retained its original characteristics that date back to the beginnings of civilisation.
The first documented evidence of eating habits in the region of what is now called North Vietnam , indicate that rice, fish and seafood were the main food staples of the local population; these ingredients also feature prominently in modern day authentic, Vietnamese recipes. Historically, Vietnamese cooking takes its influences from its neighbouring regions and from China , in particular. The fish sauce (nuoc mam), for example, is Chinese in origin. From the early third century BC, when China invaded Northern Vietnam , the Chinese held sway over Vietnamese culture - and, indeed, over the contents of their cooking pots. With the expansion of the Vietnamese empire, and throughout the Middle Ages, other countries played an important part in developing the unique features of the Vietnamese diet.
However, we have the French colonisation of Vietnam in 1859 to thank for Vietnamese cuisine, as we know and love it today. From then on, there followed a flurry of French influences not only with ingredients, but also a whole battery of techniques including sautéing, meat preparation and making stock from bones. So close is their culinary partnership that many Vietnamese restaurateurs promote their menus as the “nouvelle cuisine of Asia ”.
Apart from the Chinese and French input, Vietnamese cooking also benefits from strong Cambodian, Thai and Indian influences, and a culinary dictum, which demands that each ingredient in a dish must be in perfect harmony and please the senses.
What are the main characteristics of Vietnamese food?
Simple, healthy, fresh ingredients, subtle flavours and elaborate preparation together with superb presentation characterise the basics of modern Vietnamese cuisine. Although distinct regional differences exist between North, Central and South Vietnam, staples including rice, noodles, seafood, soups (typically the consommé, pho ) and the ubiquitous salads typically comprising cucumber, beans, peppers, carrots, mint, coriander, ginger, garlic and onions, which are commonplace throughout. Much use is made of lemongrass, limejuice, spring onion, chilli and soy sauce as well as fish sauce as flavourings. Pork is the dominant meat, with beef and chicken also firm favourites and usually served in delicate, bite-sized pieces.
Popular dishes include beef noodle soup ( pho ), spring rolls ( nem ran ); seafood, especially lobster, crab, red snapper, monkfish, clams, prawns and fish balls ( cha ca ); pork sausages ( gio lua ), skewered caramelised pork bites, steamed chicken cooked in banana skins and beef wrapped in sofu leaves.
Looking for authentic Vietnamese cooking, in London ? Head for:
Au Lac : 82 Highbury Park Road , London , N5 2XE
Au Lac (Shoreditch): 102/104 Kingsland Road , London , E2 8DP
Cay Tre : 301 Old Street , London EC1V 9LA
Green Papaya : 191 Mare Street , Hackney, London , E8 3QE
Hanoi Café : 98 Kingsland Road , Shoreditch, London , E2 8DP
Song Que : 134 Kingsland Road , London , E2 8DY
Viet Hoa : 70/72 Kingsland Road , Shoreditch, London EC2
One of the best things about dining out Vietnamese-style is that it provides a flexible (and very civilised) form of eating, which, as a bonus, is extremely healthy and nutritious. It lends itself to the exquisitely prepared snack for those on the go; it can also provide an unforgettable and leisurely dining experience on multiple dishes – the perfect example of a meal to remember.
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