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The cuisine of the Southern region—particularly in the Southwestern part of Vietnam—stands out for its simplicity and everyday appeal. (Photo: vietrantour.com.vn) |
While the festive dishes in the North are known for their delicate balance of flavors and their emphasis on harmony, and those in the Central region are famous for their elaborate preparation and rich flavors, the cuisine of the Southern region—particularly in the Southwestern part of Vietnam—stands out for its simplicity and everyday appeal. The Southwestern people take pride in dishes that reflect their way of life: straightforward, unpretentious, and deeply connected to the land and water resources that define their region.
According to culinary experts, a traditional reunion meal in a typical Southwestern family always includes a variety of staple dishes that have been passed down through generations. These must-have dishes include braised pork with duck eggs, often accompanied by pickled bean sprouts, dried shrimp served with pickled vegetables, cold meat pie, fresh sausage, stuffed bitter melon soup, and a hotpot filled with a medley of vegetables and meats. Each dish carries symbolic meanings and is believed to bring good fortune and prosperity for the coming year.
One of the highlights is the anticipation and excitement leading up to Tet (lunar New Year) holiday. Every year, around the 20th day of the twelfth lunar month, Tran Quoc Hung from Dong Thap Province eagerly looks forward to returning to his hometown, where he gathers with his family to partake in the meaningful traditions of the lunar New Year. Hung recalls that from a young age, his grandparents instilled in him the belief that consuming bitter melon soup at the start of the new year is an important ritual. The soup’s characteristic bitterness represents the hardships and difficulties of the past year, while the sweetness that follows symbolizes hope for a fresh start, ensuring that the family is blessed with happiness, peace, and prosperity in the year ahead.
For Nguyen Minh Dang from Soc Trang Province, the dish that best represents festival in the region is “lap xuong,” or pork sausage. He explains that, according to tradition, “lap xuong” is more than just a delicious treat; it is a symbol of good luck and financial prosperity. The sausage’s bright red color is strongly associated with fortune and happiness. “Lap xuong” is often arranged in long strings, resembling a chain of red envelopes, especially given during Tet,” Dang shares. “This resemblance is believed to bring financial success and wealth. Because of these symbolic meanings, “lap xuong” remains an indispensable dish in the feast of my hometown.”
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The sausage’s bright red color is strongly associated with fortune and happiness. (Photo: mia.vn) |
The culinary culture of the Southwestern region is deeply intertwined with nature, and this connection is reflected in the use of rustic, familiar ingredients that are readily available. Unlike the intricate and time-consuming cooking techniques found in other regions, Southwestern cuisine embraces straightforward preparation methods that prioritize natural flavors over elaborate presentation. A key element of the meal in this region is dried foods, which are highly sought after during festive seasons. “Dried seafood and meats such as dried squid, dried frog meat, dried snakehead fish, and dried shrimp are incredibly popular as holidays like Tet approaches,” Dang explains. “These ingredients are not only convenient to store and prepare, but they also add depth to various dishes. You can simply grill or fry them, or incorporate them into salads, soups, and braised dishes to create hearty meals for the early days of the new year.”
Discussing the unique aspects of cuisine in the Southwestern region, Tran Thi Hien Minh, a culinary expert and Vice President of the Saigon Professional Chefs Association, notes that the cooking traditions of the region reflect the daily life and customs of its people. “The Southwestern people are deeply connected to their natural environment, and this is evident in their food choices,” she states. “During festivals, families prioritize dishes that have been passed down through generations, such as bitter melon soup, “lap xuong,” traditional jams, and braised duck eggs, offering them to their ancestors as a way to show gratitude and respect.”
Each region of Vietnam has its own distinct culinary identity, shaped by its history, geography, and cultural influences. While the cuisine of the Southwestern region may be considered rustic compared to other parts of the country, it plays a crucial role in enriching Vietnam’s overall culinary heritage. “Though simple in nature, the dishes of the Southwestern people are an integral part of the diverse and vibrant food landscape that characterizes the land,” Minh concludes. “Their flavors, traditions, and meanings contribute to the richness of Vietnam’s culinary culture, making festivals like the lunar New Year a truly special time for families to come together and celebrate.”
The festive cuisine of the Southwestern region is a beautiful reflection of the people’s warmth, resilience, and appreciation for life’s simple pleasures. With each passing year, these treasured culinary traditions continue to bring families closer, strengthening their bonds and preserving the cultural essence of Vietnam’s most significant holidays.
Translated by Anh Ngoc