India and Vietnam have established a strong spice trade relationship, with Vietnam importing significant quantities of spices from India. In fiscal year 2023-2024, India's total spice exports reached an all-time high of 1,539,692 tonnes, valued at ₹36,958.80 crore (US$4.46 billion).
The top spices India exports to Vietnam include cumin, chilies, turmeric, fennel, and garlic. Each of these spices has unique uses in Vietnamese cooking, contributing flavours and medicinal benefits. Let's dive into the individual numbers for each spices.
Chilies are among the highest-volume spices that India exports to Vietnam, essential in Vietnamese cuisine for their heat and vibrant colour. The export volumes for chilies have shown fluctuations over the years, with a notable dip in 2021-2022 but a significant recovery in 2023. Starting from 9,453.3 tons in 2019-2020, the volume decreased to 3,471.66 tons in 2021-2022. However, 2023 marked a peak at 11,154.17 tons, indicating a resurgence in demand and suggesting a growing preference for Indian chilies in Vietnam’s culinary market.
Cumin seeds have seen a notable increase in demand in Vietnam. In the fiscal year 2023-24, Vietnam imported 2,331 metric tonnes of cumin seeds, highlighting a robust interest in this spice. The rising import volumes underscore cumin's growing role in Vietnamese cuisine, enhancing flavour profiles and health benefits.
Turmeric has steadily gained popularity in Vietnam, valued for its culinary and medicinal properties. Export volumes reflect this interest, with quantities rising modestly from 355.76 tons in 2019-2020 to 504.51 tons in 2020-2021, maintaining relatively high levels around 500 tons for subsequent years. In 2023-2024, turmeric exports were at 441.31 tons, indicating stable demand despite minor fluctuations.
Fennel seeds, though exported in lower quantities than other spices, has maintained a steady presence in Vietnam’s import list. Indian fennel exports started at 1,348.1 tons in 2019-2020, followed by a sharp decrease to 242.12 tons in 2020-2021. This downtrend continued, with quantities around 176.96 tons in 2021-2022, and a slight recovery to 258.66 tons in 2022-2023. Fennel exports in 2023-24 were reported at 149.48 tons, reflecting its niche demand in Vietnamese cuisine.
From Trade to Taste: Indian Spices in Vietnamese Cuisine
Vietnamese cuisine is celebrated worldwide for its fresh ingredients, vibrant flavours, and unique blend of herbs and spices. From the comforting Phở to the iconic Bánh Mì, let’s explore how Indian spices add depth, aroma, and warmth to Vietnamese dishes.
1. Phở – The Soulful Broth
No Vietnamese culinary journey is complete without Phở. This aromatic noodle soup features a blend of spices that gives it its rich, signature flavour. Coriander seeds and cinnamon, both staples in Indian cuisine, are at the heart of Phở broth, adding subtle warmth and fragrance. These spices mingle with star anise, cloves, and black cardamom to create a bowl that’s comforting and irresistibly flavourful.
Spices used:
Coriander seeds
Star anise
Cinnamon
Cloves
Black cardamom
Black pepper
2. Bánh Mì – The French-Vietnamese Sandwich
Bánh Mì is Vietnam’s famous sandwich, known for its crispy baguette, pickled vegetables, and flavourful meats. In its preparation, Indian spices like black pepper, chilli powder, cumin, and turmeric make a subtle appearance. These spices are often used in the marination of the meats, infusing them with a savoury depth and warm, earthy tones.
Spices used:
Black pepper
Chilli powder
Garlic
Cumin (for meat marination)
Turmeric (for colouring and flavouring in some versions)
3. Cà Ri Gà – Vietnamese Chicken Curry
Cà Ri Gà (Vietnamese Chicken Curry) showcases the harmonious blend of Indian and Vietnamese culinary influences. Turmeric, coriander seeds, cumin, and chili powder lend their rich colours and flavours to this creamy, coconut-based curry. Each spice has a role to play: turmeric gives it a vibrant yellow colour, coriander adds a citrusy note, cumin enhances its earthiness, and chilli powder brings the heat.
Spices used:
Turmeric
Coriander seeds
Cumin
Chilli powder
Lemongrass
Black pepper
4. Bún Chả – The Flavourful Grilled Pork and Noodles Enhanced by Cumin and Coriander
A Hanoi specialty, Bún Chả features grilled pork served with noodles and a medley of fresh herbs. The marinade for the pork often includes cumin seeds, coriander seeds, turmeric, and red chilli powder—Indian spices that deepen its flavour profile and give the meat a warm, spicy edge.
Spices used:
Cumin seeds (for marination)
Coriander seeds
Turmeric
Red chilli powder
Black pepper
5. Bò Kho – The Slow-Cooked Beef Stew
Finally, Bò Kho, a Vietnamese beef stew, relies on a rich mix of spices for its complex taste. Often cooked with star anise, cinnamon, black pepper, cloves, and coriander seeds, Bò Kho embodies comfort in every spoonful. The slow cooking process allows the spices to release their full aroma, resulting in a hearty, warming stew.
Spices used:
Star anise
Cinnamon
Black pepper
Cloves
Coriander seeds
Garlic
Indian spices like cumin, coriander, and turmeric are deeply rooted in Vietnamese culinary practices, enhancing flavour while preserving the authenticity of traditional recipes. Whether it’s the fragrant broth of Phở or the spicy marinade of Bún Chả, these spices from India continue to find their place in Vietnamese cuisines, showcasing the beauty of cross-cultural flavours.
Next time you enjoy a bowl of Phở or a bite of Bánh Mì, remember that a touch of India might be adding to the magic!
Comments