Vietnamese cuisine is considered one of the world's healthiest cuisines and is best known for its use of fresh fruits, vegetables, meat, rice, a limited use of oil and a selective use of spices to achieve optimum flavor.

The Yin and Yang

Like much of Asian cuisine, Vietnamese cooking has been perfected over thousands of years and they’ve mastered their culinary skills by flawlessly balancing opposite flavors - this is often referred to as the yin and yang.  Vietnamese cuisine utilizes five flavor elements - sour, bitter, spicy, sweet and salty. Meals are built around each of these distinct flavors, which when used in ideal portions are exquisitely harmonious.

In this country when we think of balancing opposites in a meal we’re more apt to consider colors, temperatures and textures. The Vietnamese, on the other hand, will use specific types from the same group (i.e. pork) which may be served as either cold or hot. But for every “hot” flavor there must be a corresponding “cool” or “cold” flavor.

Better Understanding Vietnamese Cuisine

Many Americans have mistakenly stereotyped Vietnamese cuisine as being centered around rice and stir fries. While rice is used in many forms, the Vietnamese also make great use of meat (especially beef, chicken, pork and seafood), lots of fish sauce, herbs (such as cilantro, lemongrass and mint) and tropical fruits (banana, mango, papaya and rambutan). Cooking ingredients, style and techniques have made their way into Vietnam over the years from Cambodia, China, Laos, Thailand and France. The French held colonial rule over Vietnam from 1887 until 1954.

Vietnamese Cuisine in the U.S.

Prior to 1975, and the completion of the Vietnam War, the amount of Vietnamese immigrants in the U.S. was practically non-existent. By 1980 they numbered more than 200,000 and in 2010 the number of Vietnamese Americans was rapidly approaching 2 million strong.  

So while the number of Vietnamese restaurants is still minuscule, compared to the much greater numbers of Chinese and Thai restaurants as well as sushi bars, their numbers are rising steadily. This increasing popularity is perfectly aligned with Vietnam’s lighter, fresher cuisine reputation and also by their exotic Asian flavors that more Americans are craving.  

Some of the better known Vietnamese pork recipes include bun bo hue (a hearty, meaty broth noodle dish typically made with beef and pork), banh xeo (a crispy crepe stuffed with pork, shrimp and bean sprouts), com suon nuong (a barbecued tender pork cutlet served over white com) and cao lau (a pork noodle dish).

Where to Use

Our Vietnamese Pork Rub is ideal for adding exotic Vietnamese flavor to a pork dish. We've used it to season a pork tenderloin for a Bahn Mi sandwich and we’ve also used it to add flavor to grilled pork chops.

Flavor Profile

A bit sweet and warm, with light citrusy notes and just a tiny bit of heat that hits the back of the throat.

What's In It

Hand blended from demerara sugar, ginger, coriander, clove, cinnamon, red pepper flakes, sesame, black pepper and lemongrass.

Helpful Hints

If you’re using this as a rub we recommend using about 1 tablespoon per pound of meat. If you haven’t used any of our seasoning blends before we recommend starting out with a bit less than you think you need as you can always add more seasoning to achieve the desired flavor.

Related Blog Posts

World's Healthiest Cuisines - Vietnam
Should You Use Rice or Noodles When Cooking Asian Cuisine
What Spices Go with What Meat
Asian Spices and Seasonings

Nutritional Information
Serving Size 1 Teaspoon, Amount Per Serving: Calories 9.1, Fat Cal. 0.9, Total Fat 0.0g (0% DV), Sat. Fat 0.0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0.0mg (0% DV), Sodium 0.1mg (0% DV), Total Carb. 2.3g (1% DV), Dietary Fiber 0.1g (0% DV), Sugars 2.1g, Protein 0.0g (0%DV), Vitamin A (0.3% DV), Vitamin C (0.3% DV), Calcium (0.2% DV), Iron (0.4% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.