Vietnam, a country renowned for its rich culinary culture, is home to a diverse range of dishes influenced by various culinary traditions from around the world. One of the most significant foreign influences on Vietnamese cuisine is Chinese food, which has deeply shaped local tastes and cooking methods, particularly in cities like Hanoi, Ho Chi Minh City, and areas with large Chinese communities. The centuries-long interaction between the two cultures has led to the adoption and adaptation of Chinese dishes into the Vietnamese culinary landscape.
In this article, we will explore some of the most beloved traditional Chinese dishes in Vietnam. These dishes are not only a reflection of the historical and cultural exchange between Vietnam and China, but they also represent the fusion of ingredients and techniques that have evolved over generations.
1. Cháo (Rice Porridge) – A Fusion of Chinese and Vietnamese Traditions
Cháo, or rice porridge, is a common dish in both Chinese and Vietnamese cuisines, with each culture offering its own variations. In Vietnam, cháo is often served as a comforting meal for breakfast, a light lunch, or even as a remedy for illness. It’s typically made by boiling rice in a large amount of water or broth until it becomes soft and creamy. In Chinese cuisine, rice porridge is known as “congee,” and like its Vietnamese counterpart, it is a versatile dish that can be customized with different meats, herbs, and spices.
In Vietnam, Chinese influences on cháo can be seen in the use of ingredients like pickled vegetables, salted eggs, and preserved meats. The flavor profile of Vietnamese cháo tends to be lighter, often flavored with fresh herbs like cilantro and green onions. Some versions include chicken, fish, or pork, while others may include offal, making it a hearty, nourishing dish.
Key Ingredients:
- Rice (typically broken rice)
- Broth (often chicken, pork, or fish)
- Toppings such as fried shallots, green onions, cilantro, and pickled vegetables
Popular Variants:
- Cháo gà (chicken porridge)
- Cháo cá (fish porridge)
- Cháo lòng (pork offal porridge)
2. Dim Sum – The Chinese Influence on Vietnamese Snacks
Dim sum, a hallmark of Cantonese cuisine, is a popular snack or meal choice in many regions of Vietnam, particularly in cities with large Chinese communities. While dim sum originated in Guangdong province in China, it has evolved and adapted to suit Vietnamese tastes. In Vietnam, dim sum is often enjoyed as a breakfast dish or as a snack during tea time, especially in places like Ho Chi Minh City and Cholon (the Chinese district of Saigon).
The Vietnamese version of dim sum is similar to its Chinese counterpart, with a wide variety of steamed buns, dumplings, and small savory pastries. However, some adaptations have been made, such as the use of local herbs and flavors. For example, Vietnamese dim sum might include ingredients like cilantro, shrimp, pork, or mung beans.
Popular Dim Sum Dishes in Vietnam:
- Bánh bao (steamed buns filled with pork or chicken)
- Bánh cuốn (steamed rice rolls filled with minced pork and mushrooms)
- Xíu mại (Vietnamese-style meatballs, often served with steamed buns)
3. Bánh Mì (Vietnamese Sandwich) – A Fusion of Chinese and French Elements
While bánh mì is widely known as a product of French colonial influence, Chinese culinary traditions have also played a role in shaping this iconic Vietnamese sandwich. The combination of a crispy baguette with a variety of fillings—such as grilled meats, pickled vegetables, cilantro, and chili—reflects the fusion of Chinese, French, and Vietnamese flavors.
The Chinese influence on bánh mì can be seen in the use of char siu (Chinese barbecued pork), a common filling for the sandwich. Char siu is marinated in a flavorful mixture of soy sauce, honey, and five-spice powder, which imparts a rich and savory taste. In Vietnam, this Chinese-inspired filling has been incorporated into the bánh mì, making it a popular choice for both locals and tourists.
Key Ingredients:
- Crispy baguette
- Char siu (Chinese barbecued pork) or other meats
- Pickled vegetables (such as carrots and daikon radish)
- Cilantro and chili peppers
4. Mì Xào (Stir-fried Noodles) – Chinese-style Stir-fry in Vietnam
Mì xào, or stir-fried noodles, is another dish that reflects the influence of Chinese cuisine in Vietnam. Stir-frying is a common technique in Chinese cooking, and its adoption in Vietnam has led to the creation of a variety of noodle dishes that are both flavorful and satisfying. Mì xào is typically made with egg noodles, which are stir-fried with a mix of vegetables, meats, and soy sauce.
In Vietnam, mì xào is often adapted to include local ingredients such as shrimp, chicken, or pork, along with fresh herbs and vegetables like bok choy, bean sprouts, and scallions. The use of soy sauce and oyster sauce adds a rich umami flavor to the dish, making it a favorite among both locals and tourists.
Key Ingredients:
- Egg noodles
- Meat (shrimp, chicken, pork, or beef)
- Soy sauce, oyster sauce, and fish sauce
- Vegetables such as bok choy, bean sprouts, and scallions
Popular Variants:
- Mì xào giòn (crispy fried noodles)
- Mì xào thập cẩm (stir-fried noodles with a mix of meats and vegetables)
5. Sủi Cảo (Wonton Soup) – Chinese Influence in Vietnamese Soup Dishes
Sủi cảo, or wonton soup, is a beloved dish in Vietnam that has been greatly influenced by Chinese culinary traditions. The dish consists of delicate dumplings (called sủi cảo in Vietnamese) filled with a mixture of ground pork, shrimp, or chicken. These dumplings are typically served in a clear, flavorful broth made from pork or chicken bones, and garnished with green onions, cilantro, and fried shallots.
The Chinese influence on sủi cảo is clear, as wontons are a staple in Cantonese cuisine. In Vietnam, the dish is often enjoyed as a light meal, especially during the colder months. The clear, aromatic broth combined with the tender dumplings creates a comforting, satisfying dish that is both flavorful and soothing.
Key Ingredients:
- Wonton wrappers
- Ground pork, shrimp, or chicken
- Broth made from pork or chicken bones
- Garnishes such as green onions, cilantro, and fried shallots
Popular Variants:
- Sủi cảo nước (wonton soup with broth)
- Sủi cảo chiên (fried wontons)
6. Chả Giò (Spring Rolls) – A Fusion of Chinese and Vietnamese Cooking Styles
Chả giò, or fried spring rolls, is one of Vietnam’s most famous dishes, and it is deeply influenced by Chinese cooking techniques. Chinese spring rolls, known as “egg rolls” in the West, have a crispy exterior filled with a variety of meats, vegetables, and sometimes glass noodles. In Vietnam, chả giò has evolved to include ground pork, shrimp, and a mix of vegetables, all wrapped in rice paper and deep-fried until golden and crispy.
While the basic concept of spring rolls originated in China, the Vietnamese version has taken on its own identity. The inclusion of local ingredients, such as fresh herbs and dipping sauces like nuoc cham (a tangy fish sauce-based sauce), gives chả giò a distinct Vietnamese flavor.
Key Ingredients:
- Rice paper wrappers
- Ground pork or shrimp
- Vegetables like carrots, mushrooms, and vermicelli noodles
- Dipping sauce made from fish sauce, garlic, lime, and sugar
7. Lẩu (Hot Pot) – The Chinese Influence on Vietnamese Communal Dining
Lẩu, or hot pot, is a communal dining experience that involves cooking various ingredients in a simmering pot of broth at the table. While hot pot is a popular dish in many East Asian countries, its roots are firmly in China, where it originated during the Tang Dynasty. In Vietnam, lẩu has been adapted to suit local tastes, but the essence of the dish remains the same.
In Vietnamese lẩu, the broth is typically made from pork, beef, or chicken, and it is flavored with herbs and spices. The ingredients are dipped into the broth and cooked right at the table, creating a fun and interactive dining experience. Common ingredients in Vietnamese lẩu include vegetables, mushrooms, tofu, seafood, and thinly sliced meats.
Key Ingredients:
- Broth made from pork, chicken, or beef bones
- Vegetables like bok choy, cabbage, and mushrooms
- Thinly sliced meats such as beef or pork
- Seafood, tofu, and rice noodles
Popular Variants:
- Lẩu Thái (Thai-style hot pot with a spicy broth)
- Lẩu cá (fish hot pot)
- Lẩu gà (chicken hot pot)
Conclusion
The rich culinary exchange between China and Vietnam has resulted in a fascinating blend of flavors, ingredients, and cooking techniques that continue to shape Vietnamese cuisine today. From comforting dishes like cháo and sủi cảo to flavorful stir-fried noodles and crispy spring rolls, Chinese-influenced dishes have become an integral part of the Vietnamese culinary tradition.
These dishes not only showcase the historical connection between the two cultures but also reflect the versatility and adaptability of food. Whether enjoyed in bustling cities or quiet villages, traditional Chinese dishes in Vietnam continue to bring comfort and joy to those who savor them.
