The "flavor foundation" of Vietnamese cuisine lies in agriculture
The complex aromas and flavors of Vietnamese cuisine. Their source lies in rich tropical agriculture.
The green fragrance of cilantro, the refreshing tartness of lemongrass, the deep umami of nuoc mam. All of these are born from the farmlands of the Mekong Delta and the central highlands. Vietnam's agricultural area reaches about 11 million hectares, with crop production that makes use of diverse climate zones.
This article explains the production areas, production background, and connection with Japan of the main agricultural products used in Vietnamese cuisine. Please use it as a reference when those in agriculture or food importers consider local sourcing or product development.
Production areas and characteristics of basil (holy basil, Thai basil)
The basil used in Vietnam differs from Japanese sweet basil. The mainstays are Thai basil, called "rau que (Rau Quế)," and "rau hung (Rau Hung)," a variety close to mint.
Main origins
| Growing region | Characteristics | Main variety |
|---|---|---|
| Mekong Delta (Tien Giang province) | Year-round production possible | Thai basil |
| Central highlands (Lam Dong province) | Elevation of 800 m or more, high quality | Holy basil |
| North (near Hanoi) | Many small farmers | rau hung |
Vietnam's domestic herb output is estimated at about 500,000 tonnes a year. Basils are one of the mainstay items among them.
Most production is by small farmers, with an average cultivated area of about 0.3 to 0.5 hectares per farm. Family-unit management is common.
The state of exports to Japan
Vietnamese herb exports to Japan have surged since 2018. Improvements in refrigeration and freezing technology and an increase in Vietnamese restaurants in Japan are tailwinds. The export value recorded a 15% year-on-year increase as of 2022.
The agricultural background of cilantro (coriander)
Cilantro is called "rau mui (Rau Mùi)" in Vietnamese. It is indispensable to almost all soup dishes, such as pho and bun bo Hue.
Growing environment and cultivation cycle
Cilantro prefers a relatively cool climate. In Vietnam, cultivation is mainly active in the north and the center.
- From sowing to harvest: about 40 to 50 days
- Harvests per year: 4 to 6 depending on climate conditions
- Optimal temperature: 15 to 25°C
Farmers around Hanoi in particular handle cilantro as peri-urban agriculture. Being close to the market, so it can be distributed while keeping its freshness, is a strength.
Pesticide management and quality challenges
For export cilantro, meeting pesticide-residue standards is a challenge. Vietnam's Ministry of Agriculture and Rural Development has encouraged obtaining GAP (Good Agricultural Practices) since 2021, and the number of certified farmers is increasing year by year. export to Japan: JAS organic certification or a pesticide-residue test certificate is often required, and the compliance cost on the farm side is rising.
Lemongrass production areas and uses
Lemongrass (Vietnamese: Sa) is one of the most important herbs in Vietnamese cuisine. It is used widely, from stir-fries, soups, and marinades to desserts.
Production-area map
| Regions | Production scale | Remarks |
|---|---|---|
| Mekong Delta | Large scale | Drying processing for export is also active |
| Dak Lak province | Medium scale | Intercropped with coffee farms |
| Quang Nam province | Small scale | Conservation cultivation of native varieties |
Lemongrass is a perennial, and once planted it can be harvested for several years. Management costs are low, and pesticide use is also on the lower side. This is one reason the switch to organic farming is easy.
Export demand for essential oils and dried products
Vietnamese lemongrass is exported not only fresh but also in the form of essential oil, dried slices, and powder. Demand for essential oil bound for the EU and Japan in particular has risen in recent years, drawing attention as an income source for lemongrass farmers.
The fisheries farming that produces nuoc mam (fish sauce)
Nuoc mam (Nước Mắm) is sometimes called the "fifth seasoning" of Vietnamese cuisine. A fish sauce made by fermenting salt and fish, its production is a unique industry where fishing and farming intersect.
Main growing regions
Phu Quoc Island is known as the producing area of Vietnam's highest-quality nuoc mam. A traditional method of salting anchovies and aging them for 12 to 15 months is preserved, and in 2012 it also obtained EU geographical indication (GI) protection.
Another major producing area is Phan Thiet City(Binh Thuan province). A cluster of factories adjacent to the fishing port is concentrated there, producing mass-production-type nuoc mam.
The agricultural background of production
The anchovies that are the raw material for nuoc mam are not farmed but depend on coastal fishing. Fluctuations in catch due to climate change directly affect nuoc mam's production cost. During the 2023 typhoon season, a raw-material shortage occurred in part of the main producing area, and prices rose about 20% year-on-year.
The background of other important produce and seasonings
Turmeric
It is widely grown around Quang Nam province and Da Nang in central Vietnam. Used in curry-flavored dishes and for medicinal purposes, exports to Japan are also increasing.
Galangal
A rhizome resembling ginger, with the Mekong Delta region as its main producing area. Called "ca (Riềng)," it is indispensable to chicken dishes and hot pots.
chili
Vietnam's chili production is about 300,000 tonnes a year. Ninh Binh and Thanh Hoa provinces are the main producing areas, distributed in three forms: fresh, dried, and paste-processed.
| Crop | Main growing regions | Main use | Export form |
|---|---|---|---|
| Basil | Mekong Delta, Lam Dong | Fresh herb, medicinal | Fresh, frozen |
| Cilantro | Near Hanoi, north | Soups, salads | Fresh, dried |
| Lemongrass | Mekong Delta, Dak Lak | Soups, stir-fries, essential oil | Fresh, dried, essential oil |
| Turmeric | Quang Nam | Curry, medicinal cuisine | Fresh, powder |
| chili | Ninh Binh, Thanh Hoa | Seasoning, processing | Fresh, dried, paste |
Points to note when importing and sourcing Vietnamese produce
Certification and quality standards
Importing produce into Japan requires a phytosanitary certificate. In addition, pesticide-residue standard values may be stricter than Vietnam's domestic standards. Sourcing from farmers and cooperatives that hold GAP or organic certification is the first step to preventing quality trouble.
Seasonality and stable sourcing
Herb output varies greatly with the rainy and dry seasons. The dry season (November–April) tends to have stable quality and is suited to export sourcing. For stable sourcing, combining contracts with multiple production areas and making use of dried and frozen processed products is realistic.
Selecting local partners
Vietnam's produce distribution has multiple layers of middlemen. In advancing direct contracts with farmers, building relationships with local agricultural cooperatives and export companies is important. We recommend making use of the list of exporters authorized by Vietnam's Ministry of Agriculture and Rural Development.
Summary
The produce used in Vietnamese cuisine each has a clear production area, production background, and export trend.
- Basil and cilantro have the Mekong Delta and the north as main producing areas, centered on small farmers
- Lemongrass has growing demand for dried processing and essential oil, with export diversification advancing
- Nuoc mam is a unique industry fusing coastal fishing and fermentation-processing technology
- For export to Japan, pesticide management and obtaining certification are the practical keys
For those in agriculture and for food importers, understanding Vietnam's produce production areas is the foundation of stable sourcing and quality management. Selecting partners with knowledge of the realities of the production areas leads to long-term business stability.
At VN AGRI, we share the latest information on Vietnamese agriculture. We deliver content useful in practice, such as production-area reports, export statistics, and interviews with local farmers.
