Vietnam is renowned for its culinary heritage, with pho consistently topping the list of must-try dishes. However, this emphasis on pho raises concerns that other Vietnamese delicacies may be overlooked. Speaking with The Saigon Times, Dr. Matt Kim, lecturer of the tourism and hospitality management program at RMIT Vietnam, discusses the need to broaden the world’s understanding of Vietnam’s rich and diverse cuisine.
The Saigon Times: As a Korean who grew up in Korea and now works in Vietnam, what are your thoughts about the food industry and the comparison between Korean and Vietnamese cuisine?
Matt Kim: In Korea, Vietnamese cuisine, especially pho, is seen as healthy and high-end, whereas here, it is more of a daily staple. I have noticed that in HCMC, many young people are very interested in Korean food. They are also blending Korean cuisine and recipes with Vietnamese dishes, creating unique and exciting concepts. I believe there are endless possibilities for merging these two cultures through their different culinary traditions.
Many people around the world associate Vietnamese cuisine primarily with pho. Why do you think pho has become such a symbol of Vietnamese food internationally?
Pho is a very common dish in Vietnam, enjoyed almost daily. It is versatile and appeals to a broad audience due to its mild flavors and textures, making it an excellent entry point for those unfamiliar with Vietnamese cuisine. The media has also played a significant role in emphasizing pho as the iconic dish of Vietnam. Once people try pho, they often become more curious about other Vietnamese dishes.
Speaking of noodles, Vietnam has a variety of noodle dishes, such as hu tieu and bun, yet pho seems to overshadow them. Do you think this limits people’s understanding of Vietnamese noodle culture?
I agree. Before coming to Vietnam, I was not familiar with dishes like hu tieu or bun bo, but now, bun bo has become my favorite. The noodle culture here is incredibly rich and diverse, with different textures and types of rice noodles. Beyond noodles, there is a whole world of rice-based dishes like banh khot and banh xeo, which also showcase the art of using rice flour in Vietnamese cuisine.
In your opinion, what Vietnamese dishes deserve more recognition on the global stage?
I often recommend banh xeo to visitors. It is a crispy rice pancake filled with seafood and vegetables, and it is something both adults and children can enjoy. It is a great complement to pho and introduces people to the broader spectrum of Vietnamese flavors. Dishes like spring rolls also pair well with noodles, providing a full experience of Vietnamese cuisine.
Given Vietnam’s fondness for shellfish, could you elaborate on the shellfish-eating culture in Vietnam?
In Vietnam, there are various ways to prepare shellfish, including grilling, boiling, frying, and steaming. Clams, for example, are often cooked with local ingredients like lemongrass and coconut, transforming common coastal ingredients into distinctively Vietnamese dishes. These unique preparations highlight the creativity and flavors of Vietnamese seafood.
As we aim to preserve traditional Vietnamese flavors while appealing to a global audience, what challenges do you see in maintaining that balance?
The history of Vietnamese cuisine is one of adaptation, incorporating elements from other cultures, like France. Pho and banh mi are great examples of this. The challenge lies in maintaining authenticity while making the cuisine accessible to international visitors. Hygiene and safety standards are crucial, as they influence the perception of Vietnamese food. While street food offers an authentic experience, presenting these dishes in a safer, more controlled environment could enhance their appeal to foreigners.
What regional Vietnamese specialties have you found most intriguing during your time here?
I am particularly fascinated by the seafood in Phu Quoc. Vietnam’s proximity to the sea and its rich river systems offer a bounty of seafood, which could be used to further promote the country’s cuisine. Snails, for example, are quite popular here and their preparation is unique compared to how they are served in France. In Vietnam, more spices are used, and they are often fried or steamed. The potential to promote these dishes, alongside their interesting historical evolution, is enormous.
How do you view the diversity in Vietnamese cuisine, and what role does it play in reflecting the country’s cultural richness?
Vietnamese cuisine is incredibly diverse, with each region offering distinct flavors and dishes. From pho bo in Hanoi to bun bo in Hue and hu tieu in HCMC, each area showcases different ways to use rice as a base. This diversity reflects Vietnam’s rich cultural heritage. The way Vietnamese chefs can transform basic ingredients, like rice, into so many different dishes is impressive. The regional differences and foreign influences add to the complexity, helping people appreciate Vietnamese food on a deeper level.
What lesser-known Vietnamese ingredient or cooking technique do you believe could captivate an international audience?
Nuoc mam, the fermented fish sauce, stands out as a unique ingredient. While its strong smell might be off-putting at first, it is essential in many Vietnamese dishes, adding a depth of flavor that is difficult to replicate. Once international visitors understand its role and begin to embrace it, they often become more open to the broader spectrum of Vietnamese cuisine.
How do you think international people can better replicate Vietnamese dishes?
It’s true that replicating Vietnamese dishes abroad can be challenging due to the availability and cost of ingredients. Each restaurant in HCMC has its own unique recipe, making it even harder to match the exact flavors. However, if there were clear guidelines, it would help people better recreate these dishes. Once they become familiar with the recipes, they could even begin to experiment and create their own variations. Encouraging restaurants in other countries to explore Vietnamese cuisine will help promote it globally, allowing people to experience the diversity beyond just pho.
How can we raise awareness of Vietnamese cuisine among younger generations, both in Vietnam and abroad?
I strongly believe that mass media plays a crucial role in raising awareness. Even if people are unfamiliar with a particular cuisine, they are often introduced to it through movies or TV shows, which can spark curiosity. For example, I have seen shows that explore street food, including popular episodes filmed in Hanoi and HCMC. These shows generate interest in Vietnamese food, especially among young people.
Leveraging platforms like YouTube and other media outlets can promote not only Vietnam’s destinations but also its rich culinary heritage. When a movie or TV show is filmed in Vietnam, the government or local restaurants could sponsor the production to highlight specific Vietnamese dishes. This type of storytelling can attract younger audiences and create a more positive global image of Vietnamese cuisine.
Recently, a restaurant in Vietnam received a Michelin Green Star for its efforts in sustainability. Do you think this reflects a growing trend towards greener practices in Vietnamese restaurants?
Yes, I believe it is part of a growing trend, both in Vietnam and globally. In Europe, for example, there’s been an increased focus on sustainability, with the vegetarian market and eco-conscious dining gaining popularity. People are becoming more aware of where their food comes from and the environmental impact of its production.
The farm-to-table movement, which emphasizes environmentally friendly food production, is gaining traction worldwide, and I think Vietnam will follow suit. As sustainability becomes more important, restaurants that adopt greener practices will not only meet consumer demand but also contribute positively to the environment. This recognition from organizations like Michelin shows the potential for sustainable dining in Vietnam’s future.
Reported by The Ky
