In March 1999, Lan Trinh arrived in North Carolina from Europe, having received a job opportunity that led him to settle in the state. Before moving to the U.S., he split his time between Sweden and other parts of Europe, while also spending significant time in his hometown, Hanoi, Vietnam. His journey to North Carolina was work-driven, but it followed an earlier move in which he had relocated his family to Sweden before ultimately settling in the U.S. 

Like many immigrants, his decision to move was largely influenced by career opportunities, a common reason for migration. Work-related immigration has long been a pathway for professionals seeking better financial stability, career advancement, or access to industries that align with their expertise.

When Mr. Trinh first arrived, he found a well-established Vietnamese community in Raleigh, largely made up of people who had immigrated after the Vietnam War. Many had come by boat in the 1980s, with some settling in North Carolina. 

"There were a lot of [Vietnamese people] 20, 25 years ago… Vietnamese people moved into this area since 1980, so when I came, there were Vietnamese people already." 

Over the decades, the community expanded, contributing to the local culture through businesses, especially restaurants. 

With the strong presence of the Vietnamese community, locals in Raleigh had a solid understanding of Vietnamese culture and food. In his experience, this knowledge has only continued to grow in the modern age, as Vietnamese cuisine and traditions have become even more recognized and appreciated in North Carolina. His story reflects a broader pattern of migration, where some Vietnamese immigrants arrived seeking refuge and resettlement after the war, while others, like himself, moved for economic opportunities that would provide long-term stability for their families.

When asked about Southern American food, he immediately thinks of 

“BBQ or grill. Grilled chicken, grilled pork, BBQ chicken, BBQ pork… with gravy or mashed potatoes.” 

The smoky, hearty flavors of Southern cuisine stand out to him as defining elements of American food.  

Before moving to the U.S., he had little knowledge of American cuisine, but after experiencing it firsthand, he found some similarities to Swedish food. While European cuisine differs in many ways, certain aspects, like the emphasis on meats and rich sauces, feel somewhat familiar. Despite these observations, his food preferences remain deeply tied to his roots, and he continues to prioritize Vietnamese food above all else. 

Whether in Sweden, other parts of Europe, or now in North Carolina, he has always sought out Vietnamese ingredients and meals. Food is more than just nourishment; it is a way to stay connected to home, culture, and tradition. Even when surrounded by different cuisines, the flavors of Vietnam remain his comfort and preference, reinforcing the idea that food can serve as an anchor to identity, no matter the country.

Mr. Trinh's love for Vietnamese food is more than just a preference—it is a habit formed over decades. No matter where he has lived, he has always gravitated toward the same staple dishes. Even when dining out, he often seeks out Vietnamese restaurants where he knows he will find the flavors of home.

Among his favorites are phở and bún chả, which he describes as “a dry noodle with BBQ beef.” These were the meals he ate regularly growing up in Vietnam, made by family at home or picked up from street vendors. 

Eating these foods now is about both enjoyment and a way of maintaining a connection to his past. While the world around him has changed, his tastes have remained remarkably consistent, grounding him in tradition no matter where he is.

Over the years, he has noticed a significant increase in the availability of tropical fruits. 

“Jackfruit, mangoes, longan… before there were some of them, but now it’s more popular and easier to get.” 

Compared to when he first arrived, these fruits are now much more accessible in local markets, making it easier for him to enjoy the flavors he grew up with in Vietnam.

Rather than having a single favorite fruit, he believes that 

“Each season has its fruit.” 

This seasonal approach influences what is available for sale, much like in Vietnam, where different times of the year bring different flavors. Whether it is jackfruit in the summer or pomelo in the fall, he enjoys the variety that each season offers and appreciates being able to find more of these familiar fruits outside of Vietnam.

While Mr. Trinh has been able to find many Vietnamese ingredients and dishes in North Carolina, some foods remain difficult to find. He specifically notes that certain Northern Vietnamese specialties, like nem (Hanoi-style spring rolls), are not as widely available. Although Hà Nội-style cooking does exist in the U.S., it is not as prevalent as in Vietnam, where regional specialties are deeply embedded in daily life.  

As someone from Hà Nội, he is particularly attuned to the differences in food availability. In Vietnam, Northern dishes are easy to find on every street corner, from small food stalls to large restaurants. However, in North Carolina, Vietnamese cuisine is often dominated by Southern-style dishes, making it harder to find the specific flavors and textures that remind him of home. While he still enjoys eating Vietnamese food regularly, he acknowledges that some tastes are simply harder to recreate abroad.

He has observed a significant increase in the availability of Vietnamese food in North Carolina. 

“Over the last 20 years, we have a lot more Vietnamese restaurants coming here, so it’s easier to get Vietnamese food now.” 

What was once a challenge has now become much more convenient, with Vietnamese cuisine gaining popularity and recognition.

When it comes to grocery shopping, he finds that Vietnamese ingredients are no longer limited to specialty markets. While he frequently visits Vietnamese and Chinese grocery stores, he also notices that American supermarkets now carry more Vietnamese products. These stores are “easy to get to,” making it more convenient for him to find the ingredients he needs.  

One Vietnamese ingredient widely recognized in American households is Vietnamese chili sauce—Sriracha, which is now extremely popular. Aside from that, he feels that most other seasonings are fairly common across cultures, without many major differences. However, he observes that American seasonings tend to be simpler and more limited than the umami-rich staples of Vietnamese cuisine, such as fish sauce, Sriracha, and soy sauce, which are essential in creating the deep, bold flavors he is accustomed to.