My Interests:

I love learning about Vietnamese culture and seek to understand how Vietnamese cuisine came to be. I enjoy learning about other Asian countries cultures and food as well, like Korea, Japan, China, and others.  I enjoy listening to music, genres like pop, r&b, hip-hop, etc. I like watching movies, my favorite movies are Ratatouille, Nacho Libre, and Napoleon Dynamite. Learning about different cultures food has also interested me, I want to try cultures main dishes and see how they compare to Vietnamese food. I also enjoy watching youtube videos, usually I would watch mukbangs like Quang Tran. 

French Colonization and its Lasting Effects on Vietnamese Cuisine 

Kenny Do

INTL 190 

Mar 8, 2023

Research Question:

How did the French colonization of Vietnam benefit and add to Vietnamese cuisine and Vietnamese dining culture?

Abstract

This essay investigates how French colonization affected and benefited Vietnamese food and its dining culture. The French introduced a new culinary culture to Vietnam when they arrived in the country in the middle of the 19th century. Along with new ingredients like butter, cheese, and wine, they also brought new cooking methods like baking and roasting. Vietnamese chefs rapidly adapted these ingredients and methods, resulting in the development of fusion dishes that combined French and Vietnamese flavors.The development of cafes and restaurants in Vietnam, which served as a hub for cultural experimentation and interaction, was also promoted by the French. The French brought the idea of restaurants to Vietnam, which gave people a place to congregate and interact while partaking in food. French colonization caused Vietnamese food to develop and grow by adding new ingredients, methods, and dishes. Vietnamese cuisine is renowned today for its unique ingredient combinations and varied flavors, which pay homage to past cultural influences. Vietnamese cooking still incorporates dishes and methods that are influenced by French cuisine, reflecting the influence of French colonization. Overall, this essay demonstrates how cultural experimentation and exchange can result in culinary innovation and evolution by highlighting the beneficial effects of French colonization on Vietnamese food and its dining culture. The French colonization of Vietnam in the 19th and 20th centuries had a profound impact that benefitted Vietnamese cuisine, resulting in the fusion of French and Vietnamese culinary traditions and the introduction of new ingredients which transformed traditional dishes and created new ones. Furthermore, French influence on Vietnamese cuisine also impacted dining culture in Vietnam.

Introduction

Do you ever wonder how and where the components used in Vietnamese cuisine came to be? Many people are unaware of the significant historical background of common Vietnamese dishes like Bánh mì and Phở. Vietnamese food has a long history and has evolved over time to suit the tastes of the populace. Vietnamese cuisine has evolved to become what it is today as a result of different cultures. The French colonization of Vietnam had a significant impact on Vietnamese food. Beginning in the late 19th century and continuing until the mid-20th century, France colonized Vietnam. The French created a colonial government in Vietnam during this time and exerted significant cultural, economic, and political influence on the country. One of the most significant ways in which French colonization impacted Vietnamese culture was through its cuisine. 

Before the French arrived, ingredients such as fresh herbs, vegetables, rice, fish, and meat were commonly used in Vietnamese food. Vietnamese cuisine was known to be straightforward and emphasized keeping the true flavors of the ingredients. However, after the French colonization, new ingredients and cooking methods were brought to Vietnam, resulting in the fusion of Vietnamese and French culinary customs. Butter, cream, cheese, and bread were among the new ingredients that the French brought to Vietnamese cooking. Vietnamese cuisine adopted French bread, or baguette, as a staple, and it is now an integral component of the nation's culinary landscape. Dairy products like milk and cheese, which were not typically used in Vietnamese cooking, were also brought by the French. These novel components allowed for the creation of new dishes that combined French and Vietnamese flavors, such as the popular  bánh mì sandwich, which consists of French bread filled with Vietnamese ingredients like pickled vegetables, cilantro, and grilled meat. 

In addition to new ingredients, the French also introduced new cooking methods to Vietnam. Vietnamese chefs adapted French cooking methods like baking, frying, and sautéing and integrated them into traditional dishes. Vietnamese cuisine, which had previously depended on tea and other non-alcoholic drinks, was also introduced to wine and other alcoholic drinks by the French. Vietnamese food was significantly influenced by the blending of French and Vietnamese culinary traditions, which is still visible in many of the dishes that are served today. Banh mi and pho are two of the most well-known Vietnamese recipes with French culinary influences.

These two culinary cultures have been combined to produce a delectable cuisine that is adored by people all over the world. Vietnam's society, including its cuisine, was profoundly influenced by French colonialism. The blending of French and Vietnamese culinary customs as a result of the introduction of fresh ingredients and cooking methods gave rise to a special and distinctive cuisine that is still well-liked today. We can learn more about the historical exchange and development of cultures during this time period by looking at the history of French colonization in Vietnam and how it affected Vietnamese cuisine.

Background

It is important to recognize and discuss the history of French colonization of Vietnam before starting this research paper. The journey of discovering Vietnam's past and culinary culture starts here. I will briefly discuss multiple parts of French Colonization in Vietnam which includes the brief history of it, the expansion of French territories, resistance, rebellion, and the impact on Vietnamese society. 

In 1858, the French started to colonize Vietnam, in order to establish their own colonies in Southeast Asia. They first began their conquest by taking control of the southern part of Vietnam which was also called Cochinchina. 

When discussing the beginning of the French colonization, author Trương Bửu Lâm states, “Vietnam’s colonial history in modern times can be divided into three distinct phases. The first phase began with the French attack against Da Nang in 1858 and ended with the appointment in 1897 of Paul Doumer, who as governor general of Indochina, completed the imposition of French rule over Vietnam” (Lâm 2000, 1). Vietnam was then divided into three main regions: Tonkin in the north, Annan in the middle, and Cochinchina in the south (Figure 1). Each area had a unique history, culture, and geography that influenced the people who lived there and how they interacted with the colonial state. Chinese influence had a long history in the northern area, influencing its political, social, and cultural institutions. The former imperial capital of Hue, which was located in the central area, was renowned for its elegant court culture and literary traditions. Due to its location near the sea and its economic links to the outside world, the southern region was a fertile delta region.

In order to better control the nation as a whole, the French colonizers tried to take advantage of the regional variations within Vietnam. They preferred the north because of its lengthy history of servitude to Chinese authority and tried to establish a base there to expand their influence southward. The bustling ports and cosmopolitan culture of the southern region served as the setting for a bloody conflict between the Vietnamese people and the French invaders. The Vietnamese people resisted the French and fought to retain their independence and autonomy while they attempted to use the region's economic prosperity to increase their own power. Despite regional differences within Vietnam, the Vietnamese people were united in their opposition to French colonialism because they shared a common past and identity. Lâm in his book “Colonialism Experienced: Vietnamese Writings on Colonialism, 1900-1931” mentions countless rebellions throughout French colonialism in Vietnam, but almost all of them were crushed due to multiple reasons including new laws implemented by the French government. Lâm talks about this saying, “Included in the list of French tribunals were special courts called Criminal Commissions. These special courts were established with the aim of ensuring a ‘rapid repression of crimes and derelicts committed against the security of the protectorate or against the advancement of French colonization by the indigenous people or those who were considered as such’” (Lâm 2000, 24). The French set up a government to oppress the people of Vietnam so that they would stay in line with their rule.

The most well-known uprising was the Indochina War, which took place between 1946 and 1954 and led to the French being beaten and led to the creation of an independent Vietnamese state. Vietnamese society saw new changes including social stratification. The French established a social hierarchy in Vietnam that classified people according to their race, profession, and degree of education. The Vietnamese majority were regarded as second-class citizens, while the French and Vietnamese elites who worked with them were at the top of the hierarchy. Gender role shifts were also brought about by French colonization. Some women were allowed access to education and employment, and they were encouraged to adopt Western fashion. However, the majority of Vietnamese women did not experience these shifts; frequently, only the elite did. Modern urban planning and architecture were brought to Vietnam by the French, which sparked the expansion of cities like Hanoi and Saigon. In addition, the French built new railroads, bridges, and roads that aided in commerce and economic development.

The French brought a contemporary educational system to Vietnam, giving the Vietnamese the chance to acquire information and abilities that they had not previously had. Vietnamese students were not permitted to study some topics because they were considered to be too delicate or dangerous because the educational system was set up to benefit the French.

After the French brought Christianity to Vietnam, some Vietnamese people became Christians. However, this also led to conflicts with traditional Vietnamese religions and the suppression of these beliefs by the French. 

French colonization had a significant impact on Vietnamese society, culture, and politics. It led to the modernization and Westernization of Vietnam in some ways, but also resulted in exploitation, poverty, and cultural imperialism. It set the stage for the country's struggle for independence and national sovereignty. Some of the major key events in Vietnamese history can be seen in Figure 2. One can go on and on about the deep history of French colonization of Vietnam, but this research paper will focus more on the influence that the French had on Vietnamese cuisine and its dining culture, which we will dive deeper later in this paper. 

Significance

Writing this essay and conducting the study on the impact of French colonization on Vietnamese cuisine and its dining culture have major implications. The first being societal awareness. Understanding the cultural exchange and assimilation that took place during colonization and how it affected Vietnamese society and identity can be learned by looking into the impact of French culture on Vietnamese cuisine. Second, given the long past and wide range of regional variations of Vietnamese cuisine, understanding how French colonization affected it can be useful in understanding how it changed over time. The globalization of sustenance would come next. Understanding the history and cultural influences that have shaped Vietnamese cuisine can help one better comprehend how international culinary practices and trends are developed. Vietnamese cuisine is becoming more and more well-known on a global scale. Studying how French colonization affected Vietnamese cuisine can help promote and safeguard Vietnamese cultural heritage, draw food tourism, and support local communities. Food is an important component of tourism. The social justice component of this is the last. Studying how French colonization affected Vietnamese cuisine can help us understand the power dynamics, economic exploitation, and cultural appropriation that have had a lasting impact on the Vietnamese people. French colonization had a major social and economic impact on Vietnam.

Viewpoint

Colonization has never really been a “good” thing that happens in one’s history. It comes with bloodshed, pain, and adapting to new cultural changes. While I am against colonization and how it is forced upon the people being colonized, I want to recognize that Vietnamese cuisine changed for the better because of French influences. I am not here to disregard what the Vietnamese people had to do to get their freedom from foreign influences. I am writing this paper to seek the positive influences that the French had on Vietnamese food and its dining culture. 

Vietnamese cuisine has benefited from the introduction of new ingredients, cooking methods, and culinary customs brought about by French colonization. Dishes like the  bánh mì sandwich and Vietnamese coffee were made possible by the advent of bread and dairy products. Vietnamese cuisine has adopted French cooking methods like baking and stewing to produce new, flavorful dishes like bò kho (beef stew). A cuisine that is adored by people everywhere was produced by the blending of the French and Vietnamese culinary customs. French sauces and Vietnamese flavors have been combined to create meals like "shaking beef" and "phở gà" (chicken pho). Overall, French colonization had a positive impact on Vietnamese cuisine by enriching it with new flavors and culinary traditions while still maintaining its unique identity. I do not think Vietnamese cuisine would be what it is today if it weren't for the French introducing new ingredients and cooking techniques.

Fusion of French and Vietnamese Culinary Traditions

The set of food preparation and cooking methods, ingredients, and eating customs that are unique to a particular culture, community, or area are referred to as culinary traditions. The use of particular ingredients, cooking techniques, mealtimes, and social customs involving food are just a few examples of the many elements that can be included in a culinary heritage. These customs represent the history, geography, and culture of the people who practice them and are frequently passed down from generation to generation through oral history and practical instruction. Climate, geography, religion, and migration patterns are a few examples of the variables that influence them. Culinary traditions can be highly diverse and complex, and they can vary greatly even within a single country or region. They are often intimately tied to cultural identity and can play a significant role in defining a community's sense of self and shared history. 

In chapter 8 of Alejandro Colás's “Food, politics, and society: Social theory and the modern food system”, Colás explains how food is important to the culture and its people stating, “ ‘Culture’ is the basic ingredient of nationalist ideologies: the idea that the identity of the ethnic or territorial group that becomes the nation is preserved through history by attributes of language, custom, religion, and traditions. The claimed unity and continuity over time are often constructed histories, the ‘invention of tradition.’ Food is an important element of these cultures and has the added importance of connecting the people to the soil, the terroir” (Colás 2018, 132). Food plays an important role in these cultures, as it is a significant part of the traditions that define a particular group's identity. Food is seen as connecting people to the land, or terroir, which reinforces the idea of a particular group's unique identity as tied to a specific place. 

French colonization introduced new cooking techniques, ingredients, and flavor profiles to Vietnam, which combined with existing Vietnamese culinary traditions to create a unique fusion cuisine. Before the French had arrived, Vietnamese cooking was fairly simple and still considered simple nowadays. Author Nir Avieli explains the cooking techniques of Vietnamese  people stating, “Despite the sophisticated dishes they produce, Vietnamese kitchens are surprisingly simple when compared to Western kitchens. The most important kitchen utensil is a large oval iron pan (chao, Chinese wok), which distributes heat evenly for fast cooking (stir-frying), saves expensive fuel, and maintains crispiness as well as nutritional value” (Avieli 2011, 43). While still considered a more straightforward approach to cooking, Vietnamese people still used the cooking techniques that were introduced by the French in well known dishes. The typical methods of cooking as explained by authors Ron Wolf and Mary Petersen state, “Steaming, boiling, simmering or braising, grilling or broiling, stir-frying, and deep-frying are cooking methods commonly used in these countries. Baking is not often seen.Grilling meats, fish and bean curd remains popular” (Wolf & Petersen 2007, 6). Meat consumption increased as a result of the French impact, and dishes like bo kho (beef stew) and ca kho to (caramelized fish in clay pot) gained popularity. French cooking methods, like baking, roasting, and sautéing, were also brought to Vietnam and rapidly assimilated into local cuisine. Author Savitri Aditiany talks about how Vietnamese cooks still use cooking techniques that were introduced by the French stating, “but stretch to methods of cooking too, with the use of butter and wine in the preparation of meals as a nod towards the French. The increase of beef into the cuisine is also apparent, as seen in dining experiences such as bò 7 món, which is a multi-course meal of beef created by the French to celebrate the rise in the availability of the meat, which followed their arrival in the French colonial era”(Aditiany 2016, 764). The Vietnamese people were able to incorporate these new cooking techniques into their own lives to create fusion dishes that were able to last throughout the years. 

Well known dishes were created through these new culinary traditions and implementations of baking, grilling, stewing, and sauces were now an important part of Vietnamese cuisine. The French brought the art of baking to Vietnam, resulting in the production of various French-style pastries, bread, and cakes. They also brought grilling methods to Vietnam, which resulted in the development of grilled meats like beef, poultry, and pork. The art of slow cooking, which the French brought, led to the development of Vietnamese-style stews and soups like phở and bún bò Huế. These methods greatly enhanced the already rich culinary heritage of Vietnamese cuisine by adding new tastes, textures, and cooking techniques. Vietnamese cuisine was also inspired by the French, who placed more value on presentation and aesthetics. This resulted in the development of stunning and sophisticated meals like bánh mì and bánh cuốn. Overall, the French cooking innovations significantly improved Vietnamese cuisine and contributed to Vietnam's development as a regional culinary center in Southeast Asia.

Introduction of New Ingredients

When France was a colonial power in Vietnam, it brought a variety of new foods and culinary customs to the locals. Vietnamese traditional cuisine, which heavily depended on rice, noodles, fresh vegetables and herbs, and fish, was in stark contrast to French cuisine, which placed an emphasis on sauces, bread, and wine. Vietnamese cuisine experienced a major transformation as a result of French influence, with new ingredients, methods, and flavors being incorporated into traditional dishes. To understand Vietnamese food we first have to mention the area and region that Vietnamese people grow their food on. Authors Ron Wolf and Mary Petersen talk about the topography of Vietnam stating, “Vietnam lies in Southeast Asia, to the South of China. With the South China Sea bordering on its eastern side and the Gulf of Tonkin to the north, Vietnam contains more than 1,400 miles of coastline access to ample amounts of seafood. Although mountains, forests and jungles make up much of the north, the land around the Red River Delta and the coastal plains provide fertile farmland where crops flourish in the northern region. The central portion contains mountains. Lowlands and fertile land from crops along the coast and the Mekong Delta comprise the southern region. All of Vietnam experiences tropical weather with hot, humid, rainy summers and drier, warm winters. The monsoons control the climate” (Wolf & Petersen 2007, 4). It is crucial to point this out because it gives us a sense of what could be grown in Vietnam and how the region was used to grow food for the people. Vietnam has been using its land to grow food that was introduced to them and that are native to the area as seen in Figure 3. 

With the region and climate being covered, we can now discuss the typical foods produced and ate in Vietnam before and after French colonization. Before the French arrived in Vietnam, the typical food found around Vietnam included rice, noodles, seafood, fresh herbs and vegetables, and fruits. Christopher Annear and Jack Harris in their essay talk about the typical food found in Vietnam quoting from Trinh Diem Vy, a restaurateur in Hội An stating, “Vietnamese cuisine can be described as three countries in one bowl: the North, Centre and South, each of which has its own distinctive style. What binds our food culture together is the country’s stable carbohydrate—rice—and the fresh ingredients, particularly herbs, which are an essential part of every Vietnamese dish….The other vital component of a Vietnamese meal is the mắm—a by-product of fermented river fish and seafood…” (Annear and Harris 2022, 9). Rice, seafood, and fresh herbs has been an integral part of Vietnamese cuisine and has continued to be the core of the Vietnamese diet. Speaking of core foods author Sidney Mintz mentions what she defines as a “core” diet saying, “In my definition of the ‘core,’ it is always a complex carbohydrate, but it can be either a tuber (e.g. potatoes,taro, yams, cassava) or tuber product, such as cassava meal or poi; or a cereal (e.g. maize, rice, barley, wheat) or cereal product, such as polenta or pasta. Typically, the core is carefully prepared, eaten at most meals, homogeneous in texture and color, bland in taste, and consumed in bulk” (Mintz 2001, 41). Rice has been a staple in Vietnam for centuries and is still an essential to almost every Vietnamese meal.Vietnamese people also include fresh herbs like cilantro, thai basil, lemongrass, and many more in their dishes as well.   

French colonizers brought over ingredients and new foods that would eventually make their way to Vietnamese households. Author Vu Hong Lien in their book “Rice and Baguette: A History of Food in Vietnam” talks about how accepting Vietnamese people were to French dishes stating, “In contrast, when the French colonists brought their own cuisine to Vietnam…many of the dishes were instantly successful. The Vietnamese embraced them wholeheartedly, ‘Vietnamized’ them with local ingredients and happily consumed them as a natural part of their diet. Ragout, stuffed tomatoes, pate, mayonnaise and so on were incorporated into everyday Vietnamese food” (Vu 2016, Introduction 2). Some other foods introduced to Vietnam during this time include potatoes, carrots, artichokes, onions, and asparagus. The Vietnamese people were able to incorporate these new ingredients into their own dishes creating new ones and helped expand the taste buds of the Vietnamese people. 

Two of the most impactful ingredients that the French introduced to Vietnamese cuisine are arguably the baguette and coffee. These two are extremely popular in Vietnam and throughout the world. It helped shape Vietnamese cuisine to what it is today and it would be a sin not to mention such important ingredients to Vietnamese food. With these two ingredients, Vietnamese people were able to create a staple in their cuisine by turning the baguette into a  bánh mì. Coffee also became its own specialty in Vietnam with the innovation of adding condensed milk to it. Author Savitri Aditiany briefly describes these two explaining how popular they are saying, “Bánh mì, or Vietnamese baguettes as they are known to those outside of the country, are bursting with Asian food and flavours. A delicacy found from street vendors and Vietnamese bakeries, its availability makes it a regular chew for both locals and tourists…In 1857, the French colonial government introduced coffee to Vietnam, and large-scale production on plantations started in the beginning of the 20th century…Coffee has become one of the most integral parts of modern Vietnamese social culture. Consumed in the morning, noon and night, coffee shops are a hub of social interaction for everyone from business people to young socialites” (Aditiany 2016, 765-766).  Bánh mì and coffee go hand in hand when talking about new ingredients introduced to Vietnam by the french. Vietnamese people were able to add these to their cuisine for cheap eats and were able to grow and cultivate their own coffee. Figure 4 shows the increase in coffee production in Vietnam which has been the top producer of coffee in the world.

 Vietnamese cuisine has become known for its distinctive and delectable flavor fusion as a result of this blending of countries. Vietnamese dishes were elevated and introduced a new variety of flavors and textures that were previously unheard of thanks to the French's introduction of new ingredients like bread, coffee, meat, and dairy products. Vietnamese cuisine is still evolving today, but its origins in the blending of French and Vietnamese culinary practices continue to be a key characteristic of its identity. These new ingredients greatly enhanced Vietnamese cuisine and helped put Vietnamese food on the map.

Dining culture 

Prior to French colonization, communal meals consisting of rice, veggies, and seafood were a staple of Vietnamese cuisine. These dishes were frequently spiced up with a variety of herbs and seasonings.Typical meals in Vietnam are shared with friends and family sitting at a round table and author Nir Avieli explains the most common way Vietnamese people share meals with each other stating, “Vietnamese-style eating is all about food sharing, and mealtime is when the communal character of this society is most evident. Tables and trays are round, defining a sense of equality between the diners, and there is no ‘head of the table.’ Food is served in common dishes, and morsels are picked with chopsticks into personal bowls. The diners are attentive to each other, avoiding gluttony and doing their best to ensure that the food is shared equally” (Avieli 2011, 43). Eating at home is a shared experience that includes everyone and brings the people closer together. Eating together is still a very common practice in Vietnam and is an integral part of dining culture in Vietnam. 

 The French, on the other hand, brought about a new dining culture with its own set of traditions and manners, including the use of utensils and the custom of presenting food in courses. The French colonization of Vietnam had a long-lasting influence on Vietnamese dining culture, both in terms of the cuisine itself and in terms of how people ate and interacted over food. The varied and thriving food scene in Vietnam today still reflects the blending of French and Vietnamese culinary traditions. The French would also introduce the concept of restaurants, cafes, and food stalls to the Vietnamese, which can still be seen on the streets of Vietnam today. 

Nir Avieli also briefly talks about how Vietnamese people have adopted French style of dining during special events saying, “Formal dining, including wedding and death anniversary banquets, follow French structure and etiquette and include some French dishes, such as lagu or ragu” (Avieli 2011, 45). Those who could afford to dine out during this period were able to do so, as not everyone in Vietnam had the opportunity to eat like the French. In Vietnam, there were class differences; usually, only the wealthy and those who sympathized with the French were allowed to eat like the French. As time passed, Vietnam as a whole learned to eat in courses and began using various utensils such as forks, spoons, and knives.

The introduction of new dining customs, such as the use of utensils, and the creation of new dining venues, such as restaurants and cafes, demonstrate the French impact on Vietnamese dining culture. Before the French arrived, Vietnamese dining customs revolved around communal eating with chopsticks and a common bowl. The French were the first to use utensils like forks and knives, as well as separate plates and glasses. These dining customs are now prevalent in Vietnam. The French also created new dining establishments, such as restaurants and cafes, which were not prevalent in Vietnam prior to the colonial era. These establishments were often luxurious and tailored to the French colonial elite, but they also introduced Vietnamese people to novel dining experiences.The building and design of these restaurants and cafes frequently blended French and Vietnamese styles, resulting in a distinct cultural fusion.

Overall, the introduction of new dining customs and the establishment of new dining venues by the French left a permanent imprint on Vietnamese dining culture, adding to the development of a diverse and dynamic culinary landscape.

Conclusion 

Understanding the French colonization of Vietnam and its effect on Vietnamese cuisine is important because it highlights the two countries' complex and intertwined past. We can see how culture and tradition evolve over time as a consequence of colonization and globalization through the culinary exchange between France and Vietnam. It is critical to acknowledge colonialism's part in shaping both nations' cultural identities, as well as to appreciate the beauty and richness of cultural exchange. We can gain a better understanding of the interconnectedness of our world and appreciate the variety and complexity of our shared human experiences by learning about French colonization of Vietnam and its effect on Vietnamese cuisine.

As a result of French colonization of Vietnam in the 19th and 20th centuries, a distinctive fusion of Vietnamese and French culinary customs emerged. This fusion brought new ingredients and transformed traditional dishes, resulting in new dishes that have gained popularity in both Vietnam and around the globe. Furthermore, the French effect on Vietnamese cuisine has influenced Vietnamese eating culture through the introduction of new dining styles and the use of cutlery. Today, Vietnamese cuisine is praised for its diverse and flavorful dishes, which bear witness to the cultural exchange and fusion that occurred during the time of French colonization.

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