Among the 17 national treasures showcased in the exhibition “National treasures - masterpieces of heritage in Ho Chi Minh City,” one unique item stands out: a ceramic steamer dating back approximately 2,500 to 2,000 years. It belongs to the collection of actor Pham Gia Chi Bao.

If using ceramic pots to boil food in water was already a leap forward, then steaming food with vapor represented a true revolution in prehistoric ceramics.
This becomes evident when comparing earlier human cooking methods, like roasting over open flames, to the innovative steam-cooking technology of the Dong Son culture.
This culture’s distinctive ceramic steamer was recently recognized as a national treasure.
Labeled ZGK 327, the ceramic steamer was discovered in Thanh Hoa City. Of the seven Dong Son-era steamers found so far by archaeologists, this is the most intact and the largest.
It features a symmetrical, well-balanced form and carries characteristic decorative motifs. Crafted from clay mixed with sand and plant residue, the vessel was fired at a temperature between 800 and 900°C.
Studies and measurements show that the Dong Tien steamer was made using a potter's wheel in combination with hand-molding and a technique known as "anvil-and-paddle." It consists of three distinct body parts and a steam-vented insert.
The entire steamer stands 40 cm tall and weighs 4,200 grams. Its flared mouth, slender waist, and round base give it an elegant form that sets it apart from other ancient cooking vessels.
The outer surface is decorated with a combination of rope-impressed patterns and burnishing, both for aesthetic appeal and structural support.
These features make the steamer sturdy, durable, heat-retentive, and resistant to cracking during firing.
Scientific analyses including X-rays, MRI scans, and typological comparisons confirm that the artifact belongs to the Dong Son culture - specifically, the Ma River substyle - and dates from 2,500 to 2,000 years ago.
It is a locally produced item, exemplifying the cultural exchange between the civilizations of the Red and Lam rivers.
The Dong Tien ceramic steamer is the product of creative intelligence and technical mastery. Its sophisticated shape, meticulous decoration, and optimized function for cooking rice with steam all reflect a new facet of ancient Vietnamese culinary art.
While ancient societies may not have been conscious of food hygiene in modern terms, the design of this steamer suggests early concerns with cooking safety and cleanliness.
From these insights, it is clear that even in the dawn of civilization, the ancient Vietnamese made significant scientific contributions, laying the foundation for the country’s early development.
PV