A video shared on social media shows Charles Bonneau, who has lived and worked in Danang City for nearly two years, enjoying a home cooked meal featuring thit kho ruoc, pork braised with fermented shrimp paste, served with plain rice.
“Vietnamese food is incredibly delicious. I could eat Mi Quang and banh mi every day,” Bonneau said, joking that he is learning Vietnamese in the hope of one day becoming a Vietnamese son in law.
Born in France, Bonneau regularly shares his culinary experiences across Vietnam, but his enthusiasm for everyday home style meals has drawn particular attention. He said the appeal lies not only in the flavours but also in families gathering around a shared tray of food.
Charles Bonneau has repeatedly expressed his passion for Vietnamese cuisine (Photo courtesy of Charles Bonneau).
Among his favourites is thit kho ruoc, a dish he said needs only a small portion to “wipe out several bowls of rice”. “It’s dangerously addictive,” he remarked.
Fermented shrimp paste is often seen as a defining yet challenging element of Vietnamese cuisine for foreign visitors because of its strong aroma. When prepared skilfully, however, it can become surprisingly approachable. Pork braised with shrimp paste is one such example.
The dish is common in household meals across central and southern Vietnam. Shrimp paste, made from tiny shrimp and typically fermented in earthen jars for six to nine months, has a deeper colour and stronger flavour than northern style versions.
Pork braised with fermented shrimp paste is a common home-style dish in central and southern Vietnam (Photo: Danang City).
In Danang, where Bonneau is based, the condiment is widely used, either as a dipping sauce for boiled pork and vegetables or cooked with sliced pork belly, lemongrass, garlic and chilli until thick and glossy.
Served hot or cold, the dish is usually eaten with rice and fresh cucumber, often leaving diners reaching for second helpings.
Beyond food, Bonneau said Vietnam’s landscapes and people are what make him want to stay. He described Vietnamese people as warm and hospitable, and always willing to help even strangers, a quality he said left a lasting impression.
Dining and Cooking