Use of Spice

Vietnamese cuisine continues to be celebrated for its harmony of the five core taste elements: spicy, sour, bitter, salty, and sweet. Each dish showcases a unique flavor profile that embodies one or more of these elements, primarily utilizing traditional spices such as ginger, garlic, and hot chili peppers.

Ginger and garlic are essential spices in Vietnamese cuisine

Cinnamon remains a widely used spice, particularly in stews, soups, and desserts. Furthermore, garlic is a staple in nearly every Vietnamese dish, enhancing everything from stir-fried vegetables to fish sauce. Ground star anise finds its place in both sweet desserts and savory dishes, while ginger is commonly incorporated into seafood and braised recipes. A popular spice mix, known as "five spice powder," typically combines licorice root, fennel seeds, cinnamon, cloves, and star anise, making it a favorite for grilled meats and poultry.

Contrary to past perceptions, the use of monosodium glutamate (MSG) in Vietnamese cooking has significantly decreased as people become more aware of additives. While "bot canh" or "gia vi" — a mixture of salt, pepper, and a minimal amount of MSG — can still be found, especially in Northern Vietnam, the emphasis has shifted. A typical collection of spices in many Vietnamese households now includes sugar, gia vi, salt, pepper, and poultry powder, with MSG used sparingly.

Bot canh - a popular alternative to salt in Vietnam

Although many spices are commonly used throughout Vietnam, regional differences in flavor profiles are notable. In Northern Vietnam, black pepper often replaces chili to add heat, and dishes tend to be less sweet and slightly saltier than those in other regions. Meanwhile, the Central region is famed for its vibrant and spicy cuisine, with chefs preferring whole dried chilies to fresh ones for their intense flavor. Conversely, Southern Vietnam's culinary techniques reflect influences from Cambodian, Thai, and Chinese cuisines, resulting in a preference for the sweetness derived from sugar or coconut milk, along with the heat from red-hot chilies.

Chilies are frequently added to dishes in Central and Southern Vietnam

These traditional spices and ingredients remain readily available at local markets and supermarkets throughout Vietnam, as well as in bulk stores globally, making the essence of Vietnamese flavor accessible to food lovers everywhere.