Vietnamese American Food

Vietnamese food is a relatively new cuisine in the United States, entering in the mid-1970s with the end of the Vietnam War. It has generally retained a distinctive identity and has resisted fusion with mainstream American foodways.

Vietnamese American food reflects the environment and history of Vietnam as well as immigration and settlement circumstances in the United States. The country is located in Southeast Asia extending south from China with a long coastline on one side and nestled against Cambodia and Laos on the other. Subtropical in climate, it contains coastal deltas and plains as well as highland jungles, making it rich in food resources. Rice, tropical fruits, vegetables, and fish are abundant. Vietnam was originally three kingdoms: Tonkin in the north, Annam in the center, and Cochin China in the south. The northern part of the country historically favored seafood and freshwater fish. Crab was central to many dishes, and soy sauce, fish sauce, and lime were the primary flavorings. Central Vietnam featured spicy dishes with an abundance of chili peppers, as well as highly complex and decorative cooking appropriate for royalty. The southern region produced a wider variety of fruits and vegetables and emphasized garlic, onions, and fresh herbs, particularly lemongrass, Thai basil, coriander, and mint. These herbs and other greens are often eaten raw with meals. The food tended to include sugar, more meat (pork and chicken), coconut milk, and an abundance of seafood. Southern cuisine has dominated Vietnamese food in the United States.