+
General Discussion

Kim-chi on Vietnamese restaurant menus - parallel evolution or inspired culinary borrowing?

kali_MM | Jun 2, 200811:12 AM     12

Kimchi seems to be on the appetizer list of almost every Vietnamese restaurant I've been too. It always mystifies me a bit - how did a Korean delight bypass China and Japan (to my knowledge), yet earn a place on a Vietnamese menu?

I have a hypothesis that it could be one of two things...

My first theory is that the Vietnamese had developed their own version of deliciously spicy pickled cabbage, and have put it on a menu with name that's familiar to Westerners like me.

My second theory is that the Vietnamese, who were inspired enough to borrow from the French in order to make submarines and pho, tried Korean kimchi, recognized the wonder of it (I agree wholeheartely with the Chowhound who call kimchi "the bacon of the vegetable world"), and immediately co-opted it for their own cuisine.

Many thanks in advance to anyone who can shed some light on my little mystery!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

13 Awesome Asparagus Recipes to Celebrate This Spring
Recipe Round-Ups

13 Awesome Asparagus Recipes to Celebrate This Spring

by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...

Celebrate Spring with These Harvest Salad Recipes
Recipe Round-Ups

Celebrate Spring with These Harvest Salad Recipes

by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...

The Ultimate Guide to Picnicking
Guides

The Ultimate Guide to Picnicking

by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...

Celebrate Spring with These Seasonal Cocktails
Recipe Round-Ups

Celebrate Spring with These Seasonal Cocktails

by Brittany Loggins | There’s no better way to shed your winter layers and ease into spring than with a delicious cocktail...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.