Why are Asians from Vietnam, China, Thailand, and some other Asian countries enchanted by greasy fried dishes, while Europeans and Westerners, such as in France, the United States, and Australia, seem to prefer milder grilled dishes or salads? If you have ever walked through the rice shops in Saigon, visited the night market in Bangkok, or simply smelled fried meat, for example, you will immediately understand that grease is one of the most interesting aspects of Asian cuisine. Korean-style fried chicken, Chinese-style fried dumplings, fried noodles in Vietnam. All share a common point in the presence of vegetable oil. This makes the food tasty, smooth, and extremely appealing.

Why do Asians love fried foods so much?

To be more precise, Asians really love fried food. To start, let's talk about the available ingredients and cooking methods. In Asia, especially in our regions of East and Southeast Asia, rice and noodles are the two main staples that take center stage at the table. Rice is soft and sticky, while noodles are chewy. Both pair well with fried dishes. Fried rice without a greasy coating sounds unappetizing. And noodles without a greasy coating are probably less appealing as well.

Vegetable oil not only enhances flavor but also creates the perfect texture: crispy on the outside and soft on the inside, shiny or aromatic. One of the most important distinctions in the use of oil in Asia is the wok. Yes, the wok, especially the concave one, you heard that right. The story began over 2000 years ago when the Chinese during the Eastern Han dynasty learned to make round-bottomed woks from bronze and iron.

At first, it was simply a pragmatic clean invention. Because cooking at that time was usually done over an open fire, burning wood or coal. Thus, the fire focuses only on a small point. When using a flat pot or pan, the heat is very well distributed and takes a long time to cook. But with a round-bottomed pan, the heat accumulates, allowing cooking to be faster, saving fuel, while during the neck and wood are very valuable and precious things like rice.

The first wok is very heavy, the walls are high, and the handles on both sides can be used for frying, sautéing, boiling, steaming, even frying seeds or dried herbs. In other words, it can do everything in the old kitchen. However, it is the quick and even heat transfer characteristics of the wok that accidentally paved the way for a new cooking style that quickly fries at high temperatures. The new chef discovered that when the oil is heated to a very high temperature and then small ingredients are added and continuously stirred, the dish cooks very quickly, retaining crispness, fresh colors, and flavor, almost immediately becoming delicious. This discovery completely changed the cooking habits in ancient China.

During the Tang and Song dynasties, when trade flourished and cities in southern China emerged, woks became an indispensable item in the kitchen. The hot and humid climate in the south contributed to the rapid spoilage of food. Therefore, the method of quick frying in hot oil not only cooked food instantly but also killed bacteria, allowing it to be preserved longer throughout the day. Hence, the habit of eating hot and serving immediately arose, and oil and fat became common ingredients in cooking. During the Ming and Qing dynasties, with the development of metallurgy, woks became lighter, the walls thinner, and easier to flip, making the frying technique increasingly skillful, with dishes not only being tasty but also of high quality.

A major turning point is that when the Chinese migrated abroad, they all brought their pots and cooking techniques. In Vietnam, many dishes also became familiar, and many of them also originated from China. The influence of this pot is not only an additional cooking method but also changes the flavor of the entire region. Fried dishes with the wok are always hot, emitting a nose-tingling aroma from vegetable oil, garlic, ginger, and onion. When hot oil touches the ingredients, the aroma immediately rises. This is an attack on your nose that makes people hungry and crave even before seeing the food. Just hearing the sound and smelling the aroma lets you know it’s made right away.

Gradually, people throughout East and Southeast Asia became familiar with this flavor, and almost at every meal, fried or sautéed dishes are present. This is also the reason why the amount of grease in Asian cuisine is much higher than in many other regions. Interestingly, this wok also adapts to each country. In Vietnam, many homes still keep a round-bottomed pot for the gas stove but also have a flat bottom to suit the cooking style. In Thailand, the wok is often thinner to quickly absorb heat from the charcoal in the stove for dishes mixed with sharper spices. In the code in the sinus, they are usually large and deep for frying and sautéing oil. In Japan, the wok is usually smaller, suitable for a smaller diet.

Regardless, the common history remains quick cooking, high temperatures, and creating a rapid aroma. Nowadays, although kitchen technology has changed with induction stoves and microwave oil pots, the wok still holds a special position in Asia. It is not only a cooking tool but also a symbol of culinary style, a style that loves warmth, richness, aroma, and speed. It can be said that without this invention, Asian cuisine would lose half of its excitement and charm. This is one of the very important reasons why Asians prefer to fry and stir-fry.

And still, Asia often uses fried and sautéed items because there is a diverse treasure of culinary oils. All kinds of oils, such as soybean oil, sesame oil, peanut oil, palm oil, each with its own flavor. This is somewhat different from the West. In Europe and Western countries, olive oil is the most familiar thing found in southern European countries like Italy or Greece, but it is quite expensive and often used for mixing salads or dressing, rather than for cooking oil or quick frying like in Asia. Geographically, Asia has a hot and humid climate, broken food, so high-temperature cooking is not only a delicious dish but also helps preserve better. High temperatures destroy bacteria, and the outer layer of oil can help the dish retain its freshness a bit longer. Asia also has many spices, such as garlic, ginger, onion, and chili, things born to combine with oil to create rapidly developing aromas.

Now let’s go to Europe and the West to see how they eat and drink.

For example, in France, a piece of grilled steak is enough with a little salt, pepper, and a bit of oil to make people almost drool. In the UK, their famous food is fish and chips, which is an exception in the cuisine, grilled, stewed, or boiled. In the US, although fast food like hamburgers or chips is very popular, the trend of traditional-style lunches still mainly consists of salads, barbecued meat, or fried dishes.

Why this difference?

Again, a big reason is the raw materials and climate. Europe, especially Northern and Western Europe, has a cold climate. And here, people often eat meat from livestock, such as cows, sheep, and hardy vegetables like potatoes, carrots, and radishes. These ingredients are very suitable for processing methods like stewing and boiling because they help soften the food and keep the body warm in winter. For example, a pot of beef stew in Germany or a plate of grilled lamb with herbs does not need a lot of oil but is still rich thanks to the natural fat from the meat or oil.

In the US, Western cuisine is somewhat diverse due to the influence of waves of migration but still retains characteristics of Europe. It is a simple priority. A typical example is a barbecue dish with grilled ribs, mashed potatoes, and boiled corn. Although the US is known for greasy fast food like fried chicken or chips, these dishes are actually influenced by the recent trend of industrialization, not so long in Asia.

Fast food chains use oil to fry potatoes, chicken, or fish. But this is a product of modern industry, not an ancient tradition. Meanwhile, in Asia, frying and sautéing methods have existed for thousands of years, tied to culture and lifestyle. And you? Do you love to eat in the Asian style, that is, fried, sautéed, or do you prefer the European style with stewed dishes, with less greasy meals?