The Foods of Vietnam (1989) by Nicole Routhier. Photo: Jonathan Wong
The Foods of Vietnam (1989) by Nicole Routhier. Photo: Jonathan Wong

How Vietnamese cuisine borrowed from Chinese and French culture but retains its unique character

  • In her cookbook The Foods of Vietnam, Nicole Routhier explains how Chinese and French rule influenced Vietnamese food customs and tastes
  • Chopsticks and food staples such as soy sauce and bean curd were contributed by the Chinese, she writes, while a taste for ice cream came from the French

The Foods of Vietnam (1989) by Nicole Routhier. Photo: Jonathan Wong
The Foods of Vietnam (1989) by Nicole Routhier. Photo: Jonathan Wong
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