ITH A long seacoast and many inland waterways, two key staples of the Vietnamese diet include rice and fish. Rice is grown throughout Vietnam, while the sea provides a diversity of fish for the regions of the long, narrow country.

Cuisines and methods of cooking in the differing regions throughout Vietnam are influenced by bordering countries, and by foods that were introduced to Vietnam by peoples from distant countries, and at different times throughout the history of Vietnam. In the north, Vietnamese food has been influenced by the Chinese, with noodles, stir fry dishes, chopsticks and deep frying; while southern Vietnam has been influenced by neighboring Cambodia, Laos, and Thailand, with ingredients such as chili, coconut milk, egg noodles, and spices. The cuisine of France has also influenced southern Vietnamese fare; from the period when France colonized Vietnam from 1858-1954. The French introduced Vietnam to baguettes, butter, cakes, coffee with cream, custards and milk. And, as with many other countries, explorers and traders introduced Vietnam to potatoes, tomatoes, and snow peas.

One very important factor affecting the availability of ingredients in Vietnam is the climate. In the north, and during winter months, a family will often share a large bowl of seasoned broth with vegetables and meat in it that has been cooked over a charcoal brazier (a heat source similar to a barbecue). Not only does the charcoal brazier keep foods hot, the heat source also keeps families warm.

In southern Vietnam, where conditions are more tropical, a longer growing season results in more ingredients being readily available. Sugar, sugarcane, fruits and vegetables are all used in southern Vietnamese cuisine, and foods in the south are cooked for shorter lengths of time than in the north. Grilling or eating foods raw are two ways that foods in the south are enjoyed.

Culturally, at mealtime, the Vietnamese serve all foods at once, seldom dividing the dishes into separate courses. The food is shared from common dishes that are set on a low table, and where family members sit on mats. Each person at the table has a rice bowl, a spoon for soup, and chopsticks. The chopsticks are used to serve food from the common dishes using the wide end of the chopsticks, while placing the food in the mouth is done using the narrow end of the chopsticks.

ietnamese cooking is quite varied, with influences from China, France, and India. And as much, Vietnamese cooking is also distinct; with its own select ingredients that make this worldwide cuisine famous.

In the home, at every family meal, key dishes are served together with rice. A protein dish such as fish, meat or poultry; a fresh vegetable dish; and some type of vegetable soup can all be found on the Vietnamese table, with emphasis being placed on serving fresh vegetables or fresh herbs as side dishes, along with a flavorful dipping sauce.

All the dishes are placed in the middle of the table, and each person serves themselves with their chopsticks. Eating utensils include a rice bowl, a spoon for the soup, and chopsticks. The chopsticks are used to serve the food from the common dishes into the rice bowl using the wide end of chopsticks, while placing the food in the mouth is done using the narrow end of the chopsticks. Vietnamese eating is simple eating, with the fare fresh, flavorful, and healthy.

If you are interested in expanding your culinary skills with Vietnamese cooking, learning about the staples of Vietnam is the first step to enjoying this country’s healthy menu. Four very important and essential staples in Vietnamese cooking include: fish sauce, lemon grass, mint, and rice.

Fish Sauce: Known as nuoc mam in Vietnam, Vietnamese fish sauce is a distinct ingredient used in a variety of Vietnamese dishes. Nuoc mam is the liquid that is produced from layered salted fish that has been allowed to ferment in barrels. Nuoc mam is used in Vietnamese dishes almost the way westerners use salt and pepper. It is also used as an added sauce or condiment for dipping savory mouthfuls.

Lemon Grass: Widely used in Vietnamese cooking, lemon grass is a pungent, aromatic herb that is becoming more popular in the United States. Because of its pungency, lemon grass is used in small amounts. The light, lemon flavor of lemon grass complements chilies, cilantro, and garlic (other popular staples in Vietnamese cooking). Lemon grass is used in curries, seafood soups, and to make tea.

Mint: If you enjoy the pungent flavor of mint, then chances are you enjoy Vietnamese dishes. One way mint is used in a Vietnamese dish is to place mint atop rice pancakes, where it is combined with strips or balls of cooked meat, additional fresh herbs, and a dipping sauce. It is then rolled up and enjoyed as an Asian-style burrito of sorts.

Rice: Vietnam is famous for fragrant Jasmine rice, where it is consumed with many different dishes, and any time of day. With a large portion of Vietnam’s land being used for rice production, it’s not surprising that rice extends beyond simply steaming it. It is used in the production of wine and vinegar, and it is converted into flour to make rice noodles and rice paper sheets.