How did French cuisine influence Hội An?

A question has been following our chef around the kitchen for years: is cơm gà, the beloved chicken rice of Quảng Nam, a distant cousin of the French poule au pot?

At Maison Lucien, a French restaurant in Hội An, we cook in the French tradition: real recipes, built on the best ingredients Vietnam has to offer. The chocolate from Đắk Lắk becomes our chocolate mousse. The fish and shellfish in our catch of the day come from local waters. Even our lobster ravioli is a conversation between two countries. But the more we cook this way, the more we notice how often the two cuisines have already met.

A short history of French flavours in Vietnam

French influence on Vietnamese food began in the mid-19th century and lasted through the colonial era. The French brought wheat and the baguette, coffee, butter, pâté, and vegetables such as potatoes, carrots, asparagus and artichokes. Many of these were first grown in the cool highlands around Đà Lạt. Cacao and coffee later found a home in the central highlands, and Đắk Lắk is now known for both.

Vietnam did not simply copy. It adapted, and the result is something new.

Cơm gà and poule au pot: cousins or coincidence?

Look at the two dishes side by side. In France, the poule au pot is a hen simmered slowly in broth, served with a light cream sauce and rice. In Quảng Nam, cơm gà is chicken poached gently, served with rice cooked in the cooking broth, with fresh herbs and onions.

Same technique, same comfort, same way of serving. The main difference is the cream, and the Vietnamese touch of herbs and spice. Whether one inspired the other is hard to prove. Chicken rice is also found across Asia, and the Chinese traders who built Hội An’s old port brought their own versions. But the resemblance is striking, and that is exactly what makes the question worth asking.

Bò kho and boeuf bourguignon

The same question comes up with bò kho. French boeuf bourguignon is beef braised for hours in red wine. Vietnamese bò kho is beef braised in a rich, aromatic broth with lemongrass, star anise and other spices, often served with fresh bread. Without red wine, cooks made the dish their own, using what Vietnam had in abundance. Many food historians see the French stew behind it. Either way, the soul of the dish is the same: slow cooking, deep flavour, a meal to share.

Bánh mì and jambon-beurre

Then there is the bánh mì, the most famous result of this meeting. In France, the classic sandwich is jambon-beurre: a baguette, ham and butter. In Vietnam, the baguette is filled with grilled pork, pickled vegetables, herbs and chilli. It is the same idea with a completely different taste, and Hội An’s bánh mì is among the best known in the country.

A changing food scene

Today, Hội An and other tourist cities in Vietnam are changing fast. More international restaurants are opening, and travellers can find almost any cuisine. French cuisine in Hội An is part of this story, and so is a new generation of Vietnamese cooks who mix both traditions with confidence. We think this is a good thing, as long as the respect for ingredients and technique stays. Read why authentic French cuisine still matters.

Come and taste the conversation

At Maison Lucien, we do not try to turn Vietnamese food into French food, or the other way around. We cook French recipes properly, with the best of Vietnam on the plate. Come and see for yourself whether the poule au pot and cơm gà are really cousins. See our menu, or meet the chef.