Vietnamese cuisine was born out of necessity. Thousands of years ago, the residents of the Hong Rong River Valley hunted and harvested what they could find. Later, they learned to grow rice and create simple meals with the herbs, fish, and meat they cultivated. Chinese rule contributed noodles to the fray, and during the early 20th century the French arrived, adding their influences, like baguettes, as well.
The result is a mix of fare as varied as the regions they hail from. Today Vietnamese food is popular all over the world. So much so that Seattle, and not Hanoi, serves up the world's largest bowl of Pho