Food Next Stop Vietnam by Laura Yee, Senior Editor Throughout Asia, many countries have made a distinct culinary mark in the western world. China popularized stir-fries, while India has become synonymous with curries. More recently, Thailand has earned a reputation for bold and contrasting flavors with favorites such as beloved pad thai noodles and dipping sauces for satay. Vietnam, on the other hand, has remained in the shadow of its neighbors, an enigma for geographical and historical reasons. The expansion of the American taste profile and the demand for vibrant flavors presents opportunities for more exotic and interesting flavors.
Vietnamese cuisine fits right in, but it also is emerging at an opportune time.
Customers want health-conscious food without sacrificing taste. A century of French colonization also had an impact, leading to such dishes as Vietnamese bouillabaisse, asparagus and crab soup, and sizzling crepes made from rice-flour batter and filled with shrimp, pork and bean sprouts. We have many of the same ingredients. Lemon grass, which imparts a delicate aroma and pronounced citrus taste, is best known in Thai cooking, but also plays an integral role in Vietnamese food. Fish sauce is a key ingredient in Vietnamese kitchens, but the seasoning made from salted, fermented fish also appears in Thai and Cambodian food.