How Vietnam's humble roots transformed rice and potatoes into health treasures

Vietnam's food habits have changed dramatically over time. Once a luxury, white rice is now common, while substitutes like sweet potatoes and coix seeds have gained new value. These ingredients, once used to stretch meals, are now prized for their health benefits and flavor.

In the past, white rice was rare and often reserved for the youngest and oldest in the family. Adults relied on cheaper alternatives like sweet potatoes, manioc, maize, or coix seeds to bulk out their meals. The term 'cơm đốn'—meaning mixed rice—reflected the need to stretch limited supplies.

Regional differences shaped what people ate. Flatlands favored sweet potatoes, while hilly areas depended on manioc. Coix seeds, known in traditional medicine, were often added to chicken soups to combat fatigue. Today, this practice continues, especially in winter, when such soups are believed to keep people warm and healthy. Times have changed. Sweet potatoes now cost more than white rice, and people choose them for their health benefits rather than necessity. Green bananas cooked with rice are another example, valued for their resistant starch. Meanwhile, coix seeds remain a key ingredient in remedies like Yi Yi Ren Tang, a traditional decoction used to relieve exhaustion.

The shift from scarcity to abundance has transformed Vietnam's diet. Ingredients once seen as fillers are now sought after for their nutritional and medicinal qualities. For many, these foods now represent a choice rather than a compromise.