The first point worth mentioning is that, although neither Vietnam nor Taiwan can be considered a “pasta-centric” cuisine. Both countries offer a wide variety of noodle dishes. Wandering around the streets in Vietnam, you may see thousands of food stands and restaurants specializing in Phở or Chả. Similarly, you may find traditional dishes like plain noodles or beef noodles soup when watching Taiwanese TV series. There are so many traditional noodle-based cuisines in both Vietnam and Taiwan. However, none of them can be viewed as a pastaism country. The reason why these two noodle-based cuisine paradises are not “pasta-centric” is due to their mixture of food culture. Both Vietnam and Taiwan embrace dishes made by rice or noodles. For instance, Banh mi and Vietnam spring rolls, are popular in Vietnam. Taiwanese spring rolls and rice balls also dominate Taiwanese appetite. It is the embracement of different bases that create the diversity of Vietnamese and Taiwanese cuisines.

     Furthermore, a wide range of desserts in both Vietnam and Taiwan, and both cuisines feature traditional desserts that highlight local flavors. One of the most prevalent desserts in Vietnam is Chè. Putting seasonal fruits, similu, and beans in the syrup, which is the mixture of sugar, water, and coconut milk. Afterwards, stirring it in a roll, having a taste, enjoying the abundance of flavors. Origin from ancient Vietnam, Chè always shows up during festival and religious events. In the period before the unification of the North and South, Chè represented the characteristics of different regions. Chè from the south is mainly sweet, while the northern one features simple flavors. This small, sweet bowl of Chè literally reflects the unique identities and local flavors between regions in Vietnam. Equivalently, tofu pudding in Taiwan also shows the inheritance of traditional sweet treat and culture. No matter the selection of soybeans, the process of making tofu pudding, or the preparation for the syrup may differ from each tofu pudding stands. Moreover, from traditional tofu pudding to soy milk tofu pudding, or even the three-color bean tofu pudding. The variation of variety of tofu pudding indicates that Taiwanese’s dedication to culinary and creativity. Only from a bowl of dessert, discovering the culture identities and distinct flavors of Vietnam and Taiwan.

     Ultimately, in these two hospitable nations, they both exist a widely recognized signature dish. Balut, duck eggs which have been incubated for 15-20days and are close to being hatching. To enjoy this cuisine, just need to boil it in the hot water, crack the eggshell, and season with salt or pepper. This seemingly horrifying yet distinctly local delicacy also carries special symbolic in Vietnam. When they encounter setbacks or difficulties, Vietnamese would eat an odd-numbered Balut to change their luck. It should be noted that only by eating odd-numbered eggs would take effect, while eating even-numbered eggs one’s fortune would reverse. Similarly, stinky tofu, a dish that symbolizes Taiwanese pride. “I was just about to cross the street when a pungent stench hit me. ‘Dai’s Unique Stench’ must be nearby – one of the most popular yet foul-smelling eateries in Taiwan’s capital.” (BBC) It is a sentence from a BBC report. The reporter uses the simplest words to introduce a stinky tofu restaurant in Taiwan, yet it fully reveals the local characteristics and culture significance of Taiwanese stinky tofu. To conclude, Vietnam’s Balut and Taiwan’s stinky tofu showcase not only unique local tastes but also the culture significance behind the traditions.

     In conclusion, the variation of similarities between Vietnamese and Taiwanese food cultures, from their diverse noodle dishes and locally inspired desserts to their widely recognized signature dishes. The shared features of their cuisines highlight how culinary traditions reflect both shared social values and regional tastes. Through iconic dishes like Phở and stinky tofu, these cuisines reveal not only flavors but also tradition, variation, and culture identity.

 

References

Tenpos. (n.d.). History of Che: The traditional Vietnamese dessert gaining popularity worldwide. Tenpos Food Media. https://www.tenpos.com/foodmedia/newstrend/trend/21172/
Taiwan Panorama. (n.d.). Douhua — Simple yet not simple: The hidden power of Taiwanese dessert. Taiwan Panorama. https://www.taiwan-panorama.com/zh/Articles/Details?Guid=2931d0ba-d663-40c5-8277-8a5aa5dbd7aa&CatId=10&postname=%E8%B1%86%E8%8A%B1%E2%80%94%E2%80%94+%E7%B0%A1%E5%96%AE%E5%8D%BB%E4%B8%8D%E7%B0%A1%E5%96%AE-%E8%87%A5%E8%99%8E%E8%97%8F%E9%BE%8D%E7%9A%84%E5%8F%B0%E5%BC%8F%E7%94%9C%E5%93%81&srsltid=AfmBOooUrXgLHvhWgBmgtxD09phP2TFRR2p_RWOYs19ILNBZf0Fg-uIR
Wikipedia. (n.d.). Douhua (bean curd pudding). https://zh.wikipedia.org/zh-tw/%E8%B1%86%E8%8A%B1
Wikipedia. (n.d.). Balut / Duck embryo egg. https://zh.wikipedia.org/wiki/%E9%B4%A8%E4%BB%94%E8%9B%8B
BBC Chinese. (2019, June 21). Taiwanese snack: “If it’s not stinky, it’s not good” — Taiwan’s stinky tofu!. BBC News Chinese. https://www.bbc.com/ukchina/trad/vert-tra-48719843