Welcome to the summary page for FabulousFusionFood's Vietnamese recipes, part of Asia. This page provides links to all the Vietnamese recipes presented on this site, with 12 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

These recipes, for the major part, originate in Vietnam. Otherwise they are fusion recipes with major Vietnamese components.

Vietnam, officially the Socialist Republic of Vietnam (SRV) (Vietnamese: Cộng hòa Xã hội chủ nghĩa Việt Nam), is a country at the eastern edge of mainland Southeast Asia, with an area of about 331,000 square kilometres (128,000 sq mi) and a population of over 100 million, making it the world's fifteenth-most populous country. Vietnam shares land borders with China to the north, and Laos and Cambodia to the west. It shares maritime borders with Thailand through the Gulf of Thailand, and the Philippines, Indonesia, and Malaysia through the South China Sea. Its capital is Hanoi and its largest city is Ho Chi Minh City (commonly referred to by its former name, Saigon).

Vietnam was inhabited by the Paleolithic age, with states established in the first millennium BC on the Red River Delta in modern-day northern Vietnam. The Han dynasty annexed Northern and Central Vietnam under Chinese rule from 111 BC, until the first dynasty emerged in 939. Successive monarchical dynasties absorbed Chinese influences through Confucianism and Buddhism, and expanded southward to the Mekong Delta, conquering Champa. During most of the 17th and 18th centuries, Vietnam was effectively divided into two domains of Đàng Trong and Đàng Ngoài. The Nguyễn—the last imperial dynasty—surrendered to France in 1883. In 1887, its territory was integrated into French Indochina as three separate regions. In the immediate aftermath of World War II, the nationalist coalition Viet Minh, led by the communist revolutionary Ho Chi Minh, launched the August Revolution and declared Vietnam's independence in 1945.

Vietnam went through prolonged warfare in the 20th century. After World War II, France returned to reclaim colonial power in the First Indochina War, from which Vietnam emerged victorious in 1954. As a result of the treaties signed between the Viet Minh and France, Vietnam was also separated into two parts. The Vietnam War began shortly after, between the communist North Vietnam, supported by the Soviet Union and China, and the anti-communist South Vietnam, supported by the United States. Upon the North Vietnamese victory in 1975, Vietnam reunified as a unitary socialist state under the Communist Party of Vietnam (CPV) in 1976. An ineffective planned economy, a trade embargo by the West, and wars with Cambodia and China crippled the country further. In 1986, the CPV initiated economic and political reforms similar to the Chinese economic reform, transforming the country to a socialist-oriented market economy. The reforms facilitated Vietnamese reintegration into the global economy and politics.

Vietnam is a developing country with a lower-middle-income economy. It has high levels of corruption, censorship, environmental issues and a poor human rights record; the country ranks among the lowest in international measurements of civil liberties, freedom of the press, and freedom of religion and ethnic minorities. It is part of international and intergovernmental institutions including the ASEAN, the APEC, the CPTPP, the Non-Aligned Movement, the OIF, and the WTO. It has assumed a seat on the United Nations Security Council twice.

Etymology: The name Việt Nam (Vietnamese pronunciation: [viə̀t naːm], chữ Hán: 越南), literally 'Viet South', means 'Viet of the South' per Vietnamese word order or 'South of the Viet' per Classical Chinese word order. A variation of the name, Nanyue (or Nam Việt, 南越), was first documented in the 2nd century BCE. The term 'Việt' (Yue) (Chinese: 越; pinyin: Yuè; Cantonese Yale: Yuht; Wade–Giles: Yüeh4; Vietnamese: Việt) in Early Middle Chinese was first written using the logograph '戉' for an axe (a homophone), in oracle bone and bronze inscriptions of the late Shang dynasty (c. 1200 BCE), and later as '越'. At that time it referred to a people or chieftain to the northwest of the Shang. In the early 8th century BC, a tribe on the middle Yangtze were called the Yangyue, a term later used for peoples further south. Between the 7th and 4th centuries BC Yue/Việt referred to the State of Yue in the lower Yangtze basin and its people. From the 3rd century BC the term was used for the non-Chinese populations of southern China and northern Vietnam, with particular ethnic groups called Minyue, Ouyue, Luoyue (Vietnamese: Lạc Việt), etc., collectively called the Baiyue (Bách Việt, Chinese: 百越; pinyin: Bǎiyuè; Cantonese Yale: Baak Yuet; Vietnamese: Bách Việt; 'Hundred Yue/Viet'). The term Baiyue/Bách Việt first appeared in the book Lüshi Chunqiu compiled around 239 BC. By the 17th and 18th centuries AD, educated Vietnamese apparently referred to themselves as người Việt (Viet people) or người Nam (southern people).

Food and Cuisine:

Traditionally, Vietnamese cuisine is based around five fundamental taste 'elements' (Vietnamese: ngũ vị): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth).[474] Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruits and vegetables. Vietnamese recipes use: lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chilli, lime and basil leaves. Traditional Vietnamese cooking is known for its fresh ingredients, minimal use of oil and reliance on herbs and vegetables; it is considered one of the healthiest cuisines worldwide. The use of meats such as pork, beef and chicken was relatively limited in the past. Instead freshwater fish, crustaceans (particularly crabs), and molluscs became widely used. Fish sauce, soy sauce, prawn sauce and limes are among the main flavouring ingredients. Vietnam has a strong street food culture, with 40 popular dishes commonly found throughout the country.[477] Many notable Vietnamese dishes such as gỏi cuốn (salad roll), bánh cuốn (rice noodle roll), bún riêu (rice vermicelli soup) and phở noodles originated in the north and were introduced to central and southern Vietnam by northern migrants. Local foods in the north are often less spicy than southern dishes, as the colder northern climate limits the production and availability of spices. Black pepper is frequently used in place of chillis to produce spicy flavours. Vietnamese drinks in the south also are usually served cold with ice cubes, especially during the annual hot seasons; in contrast, in the north hot drinks are more preferable in a colder climate. Some examples of basic Vietnamese drinks include cà phê đá (Vietnamese iced coffee), cà phê trứng (egg coffee), chanh muối (salted pickled lime juice), cơm rượu (glutinous rice wine), nước mía (sugarcane juice) and trà sen (Vietnamese lotus tea).