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French baguettes at a
food stall is a reminder of Vietnam's colonial past
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"The land of the
Perfume River has been blessed with an astonishing variety of foods from
the earth and from the water"
. . . Vietnam |
Vietnam
NOT ONLY IS VIETNAM THE SITE OF
AN ECONOMIC REVIVAL BUT A GREAT CULINARY TRADITION IS RE-EMERGING TOO
WITH LENGTHS OF UNSPOILED
DRAMATIC COASTLINE, SHELTERED HARBORS, WELL IRRIGATED LOWLANDS AND VAST
FORESTS, VIETNAM IS A REMARKABLY BEAUTIFUL AND FERTILE LAND, RICH IN
AGRICULTURAL RESOURCES.
BACKGROUND
France occupied all of Vietnam by 1884. Independence was declared after World War II, but the French continued to rule until 1954 when they were defeated by Communist forces under Ho Chi
Minh, who took control of the north. US economic and military aid to South Vietnam grew through the 1960s in an attempt to bolster the government, but US armed forces were withdrawn following a cease-fire agreement in 1973. Two years later North Vietnamese forces overran the south. Economic reconstruction of the reunited country has proven difficult as aging Communist Party leaders have only grudgingly initiated reforms necessary for a free market.
ECONOMY
Vietnam is a poor, densely populated country that
has had to recover from the ravages of war, the loss of financial support
from the old Soviet Bloc, and the rigidities of a centrally planned
economy. Substantial progress was achieved from 1986 to 1996 in moving
forward from an extremely low starting point - growth averaged around 9%
per year from 1993 to 1997. The 1997 Asian financial crisis highlighted
the problems in the Vietnamese economy but, rather than prompting reform,
reaffirmed the government's belief that shifting to a market oriented
economy leads to disaster. GDP growth of 8.5% in 1997 fell to 6% in 1998
and 5% in 1999. Growth then rose to 6.8% in 2000 and dropped back to 4.7%
in 2001 against the background of global recession. These numbers mask
some major difficulties in economic performance. Many domestic industries,
including coal, cement, steel, and paper, have reported large stockpiles
of inventory and tough competition from more efficient foreign producers.
Meanwhile, Vietnamese authorities have moved slowly in implementing the
structural reforms needed to revitalize the economy and produce more
competitive, export-driven industries. The US-Vietnam Bilateral Trade
Agreement entered into force near the end of 2001 and is expected to
significantly increase Vietnam's exports to the US. The US is assisting
Vietnam with implementing the legal and structural reforms called for in
the agreement
THE VIETNAMESE KITCHEN & TABLE
Most of the cooking is done over an open hearth,
usually with one member of the family on duty to fan the flames. A wok is still
the most preferred implement in any Vietnamese kitchen and usually set over a
wood fire. Grilling is another common cooking method. For soups and stocks, a
large pot is used, and since rice is the staple, a simple rice cooker will
almost always be seen steaming away in a corner. Traditionally, much of the food
is prepared on the floor around the stove. Vietnamese cooks generally squat,
with their feet tucked beneath them when preparing meals. In more affluent
households, modern conveniences such as electric rice cooker, refrigerator,
plumbed sinks, etc can be seen.
The adage "the fresher the ingredients, the better
the food", is especially true of Vietnamese cooking. The various herbs and
lettuces almost always served raw, and the salads are never over-dressed, so
that the full flavors of the fresh ingredients will be met by the palate.
Vegetables and fish makes up a large part of Vietnamese diet. They are usually
gently cooked and lightly seasoned, again allowing the true flavors to come
through.
Food stalls are a common sight and a popular haunt,
both for local gossips and a means to grab a quick meal. Food stall operators
usually appear on the sidewalks in front of old shop-houses. Clusters of tiny
chairs and tables surround a steaming hot cauldron of soup set on an open flame,
with people huddled over their morning bowl of pho. Sights of vendors
with carts filled with baguettes, cheese, sliced pate^ and sausages with
sandwiches reminds one of its French influence in the past.
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