A Vietnamese woman’s pictures of homemade Vietnamese meals prepared for her family in France have garnered millions of likes from netizens impressed by the delicious and visually appealing dishes.

Do Thuy Linh, who resides in Toulouse City, often prepares delicious Vietnamese courses such as malabar spinach and dried shrimp soup, bamboo shoots and bone soup, chayote vines stir-fried with garlic, chicken stir-fried with lemongrass and chili, and boiled meat dipped in shrimp paste for her family. 

Linh’s meals, each priced under 10 euros for a family of two to three people, continue her culinary traditions from Vietnam while she lives in France.

“When I lived in Vietnam, I cherished the daily ritual of cooking and caring for meals,” Linh explained. 

“After moving to France with my husband, I’ve maintained the tradition of preparing Vietnamese dishes that evoke the flavors of my homeland.”

Although Vietnamese cuisine is not a daily occurrence due to her husband’s preference for Western dishes, Linh’s family enjoys Vietnamese meals three to four times a week.

“Living far from my homeland, I don’t need fancy food or extravagant dishes,” Linh added. 

“Rice, soup, and vegetables are enough to make me crave.”

Linh finds it challenging to source Vietnamese ingredients in France, unlike her hometown in Vietnam where she could easily buy fresh produce from roadside markets. 

Supermarkets in France lack spices and herbs, prompting Linh to stockpile Vietnamese cooking essentials at home.

“The availability of Vietnamese vegetables in Western markets is rare, whereas Asian markets are quite far,” explained Linh, who recounted craving a bowl of sour fish soup but she did not have limnophila aromatica at home, which affected its flavor. 

“The nearest place to buy it is 30-40 minutes away."

Consequently, Linh decided to cultivate basic herbs at home, wash and freeze them, and meticulously store them in the refrigerator for weekly use.

She also adapted her meals to suit the ingredients available in France. 

Once, she used unsweetened yogurt instead of fermented rice for thịt lợn giả cầy (civet imitation pork). 

On another occasion, Linh yearned for bánh khúc (Vietnamese cudweed sticky rice balls), but cudweed was unavailable year-round. 

She quickly substituted kale, which turned out to be equally delicious.

“In France, chicken breasts are preferred over chicken thighs, making the former significantly more expensive,” Linh said. 

“Personally, I prefer chicken thighs, allowing me to save money on poultry purchases. 

“I also opt for older chickens when making phở [Vietnamese noodle soup with beef or chicken] or braised dishes -- while cheaper, they offer a chewy and flavorful experience. 

“I keep an eye on supermarket promotions to stock up on discounted items whenever possible.”

French keen on Vietnamese cuisine

Linh said that many French people show a keen interest in Vietnamese cuisine, particularly nem rán (spring rolls) and bún thịt nướng (noodles topped with grilled pork). 

She frequently invites French friends and relatives to her home to savor Vietnamese dishes.

During her father-in-law’s birthday celebration, some French guests who had traveled hundreds of kilometers joked that their visit was as much about enjoying the delicious Vietnamese food as it was about celebrating the occasion.

Linh’s husband often teases her, remarking on his good fortune to have a wife who cooks so well.

Having lived in France for five years, Linh continues the tradition of making bánh chưng (square sticky rice cakes filled with mung beans and pork) every Tết (Vietnamese Lunar New Year). 

Before, Linh had never made bánh chưng in Vietnam.

She embraced and maintained this tradition in France to stay connected to her homeland, bringing her great happiness and pride. 

Her Tết meal includes xôi gấc (sticky rice cooked with gac fruit), nem rán, bamboo shoot soup, kohlrabi salad, and Vietnamese steamed pork sausage, mirroring the traditional Tết dishes enjoyed by many in northern Vietnam.

“Through these Vietnamese meals, I aim to engage and discuss dishes and food prices in my local community,” Linh said.

“Wherever you go, Vietnamese cuisine holds a special place in the hearts of Vietnamese people. 

“Meals at home are particularly meaningful to me, as they express the cook’s love through each dish shared with family members. 

“For anyone who has grown up with family meals, there’s a sense of joy.”

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