The Science of Spice

50 World of Spice

While not as influenced by the spice trade as Malaysia

or Indonesia, Vietnam nevertheless keeps a well-

stocked spice cupboard. Most dishes carry some vital

base notes from dried aromatics, but, on the plate, it

tends to be the abundance of fresh herbs that stands

out more. Southern Vietnamese cuisine is more richly

spiced than its northern counterpart, while sour,

salty notes are prevalent throughout the country.

To an already well-balanced Vietnamese kitchen,

French colonialists brought a delicate way with more

European spices, such as dill, fennel, and liquorice.

LOCAL SPICE BLEND

Nuoc cham

No Vietnamese table setting

is complete without a bowl

of nuoc cham dipping sauce,

used for dunking anything

from spring rolls to grilled

meats and seafood.

2 bird’s eye chillies, roughly chopped

1 garlic clove, roughly chopped

2 tsp palm sugar

juice of ½ a lime

2 tbsp Vietnamese fish sauce

(nuoc mam)

Place the chilli, garlic, and sugar

in a pestle and mortar, and pound

into a paste. Squeeze in the lime

juice, add 2 tablespoons of water

and the fish sauce, then mix well.

Signature

Ginger, garlic, chilli

A Chinese influence can

be seen in this trio of fresh

spices, which provide the

foundation that supports

all the herbs so beloved

by Vietnamese cooks.

Supporting

Lemongrass, coriander root,

star anise, allspice, turmeric,

dill, pandan leaf, black pepper

Aromatic spices add a rich

flavour profile to broths and

stews, while black pepper

provides background heat in

dishes deemed too delicate

for chilli.

Supplementary

Cardamom, liquorice,

fennel, cinnamon, clove

Rarely centre stage, these

spices are often used to

bring in background notes

of sweetness and warmth.

SPICE

PALETTE

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VIETNAM

Fresh | Warm | Delicate

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