There is scarce of Vietnamese food culture from the perspective of food nutrition science. This study compared Taiwanese soy sauce with Vietnamese fish source from the perspectives of: (1) ingredient sources, (2) production process, and (3) nutrition of ingredients in order to increase Taiwanese people's understanding of the Vietnamese food. From the science of nutrition, the ingredient of the fish sauce is mainly the fish with "complete" protein, and that of the soy sauce is the soy bean with "incomplete" protein. Hence, which one is better? The relations of food, power and multiculturalism were discussed.