Indochine: cookbook celebrates French influence on Vietnamese cuisine
- Vietnamese-Australian chef Luke Nguyen reveals the culinary legacy of the French occupation of the country
- Nguyen explores these influences through recipes such as char-grilled pork skewers in Vietnamese baguette
Baguettes and pâté – is there any curious food lover who hasn’t wondered about the French influence on Vietnamese cuisine?
They explained that during the French occupation of the country, from 1862 to 1954, their parents worked for the French, and they were sent to French schools. They told him they were both in their late 80s and met every day for a walk, after which they would buy fresh baguettes and pâté for their families.
In the introduction to Indochine (2011), Nguyen writes, “Baguettes and pâté … The French had such a profound impact on the Vietnamese way of life yet I’ve never stopped to really consider the culinary legacy they left behind, or how much influence it has had on my own and other Vietnamese families’ cooking techniques.”
Later, he writes about Vietnamese baguettes. “Over the years the Vietnamese have tweaked the traditional French baguette and adapted it to suit the Vietnamese palate and style of cuisine. The Vietnamese baguette is more fluffy and crispy than the French one; it’s designed to be a lighter bread so as not to overwhelm the fillings.