The Vietnam War was a defining chapter in modern history, marked by intense combat, political upheaval, and the resilience of those who served. Amid the chaos of war, even the simplest acts, like preparing a meal, offered soldiers a brief sense of normalcy and comfort.
Today, we’re revisiting a slice of Vietnam War history with a recipe from the 1966 Tabasco C-Ration Cookbook: Foxhole Dinner for Two. This inventive dish was designed to transform standard military rations into something hearty and flavorful, showcasing the ingenuity of soldiers in the field.
Join me as we explore the history of C-Rations, the Vietnam War, and the day-to-day life of the soldiers who relied on these meals to sustain them.
The Tabasco Charlie Ration Cookbook
In 1966, the makers of Tabasco sauce created the C-Ration Cookbook, affectionately known as the “Charlie Ration Cookbook.” Its goal was to inspire soldiers to enhance their standard issue C-Rations—prepackaged meals designed for durability rather than flavor. The cookbook encouraged soldiers to use the small bottle of Tabasco sauce included in their rations to create dishes that were more palatable and reminiscent of home.
The recipes, ranging from makeshift stews to desserts, offered soldiers a way to add variety to their meals with minimal ingredients and equipment. Among these creations was Foxhole Dinner for Two, a dish that combined canned turkey, chicken, and other rations into a hearty casserole-like meal. It wasn’t gourmet, but it was a comforting and creative solution to combat the monotony of military food.
The Role of C-Rations in Vietnam
C-Rations, or Combat Rations, were a staple for soldiers in Vietnam. Packaged in sturdy cans, these meals were designed to withstand extreme conditions and provide the calories necessary for survival. Each C-Ration meal included a main entrée (like chicken and noodles or beef stew), a dessert (such as pound cake or fruit), and accessories like crackers, instant coffee, and cigarettes.
While practical, C-Rations were often criticized for their blandness and lack of variety. Soldiers found ways to adapt by adding hot sauce, spices, or whatever local ingredients they could scavenge. The Tabasco cookbook became a morale booster, turning mealtime into a small opportunity for creativity and camaraderie.
The Vietnam War and Day-to-Day Life
The Vietnam War was a grueling conflict fought in dense jungles, rice paddies, and mountains, where soldiers faced not only enemy forces but also the challenges of the environment. Days were spent on long patrols under the sweltering heat, carrying heavy gear through unforgiving terrain. Nights brought little respite, as soldiers remained on high alert for ambushes or sniper fire.
Diseases like malaria and dysentery, venomous wildlife, and monsoon rains added to the hardships. Amid these conditions, food became more than sustenance—it was a rare moment of comfort. C-Rations, despite their shortcomings, provided a sense of familiarity. Sharing meals, trading items, and even cooking recipes like Foxhole Dinner helped soldiers bond and maintain morale during incredibly difficult times.
Recipe: Foxhole Dinner for Two
This recipe is a testament to the resourcefulness of soldiers in Vietnam, turning basic rations into a filling meal. While we’re recreating it in a modern kitchen, it’s a nod to the ingenuity that sustained soldiers in the field.
Foxhole Dinner for Two
Ingredients
- 1 can turkey or substitute canned chicken
- 1 can chicken and noodles
- 2 tablespoons butter
- 1 tablespoon flour
- 12 tablespoons milk or reconstituted powdered milk
- 2 tablespoons canned cheese spread
- 4 –6 saltine crackers crumbled
- Optional: Black pepper or Tabasco sauce for seasoning
Instructions
- Prepare the Base: In a pan, melt the butter over medium heat. Stir in the flour to form a roux, then gradually whisk in the milk until a smooth, creamy sauce forms.
- Add the Rations: Stir in the canned turkey and chicken and noodles. Mix in the cheese spread until melted and combined.
- Assemble the Dish: Pour the mixture into a small baking dish or skillet. Top with crumbled saltine crackers for texture.
- Finish Cooking: If in the field, heat over a flame until bubbling. In a modern kitchen, bake at 350°F for 10 minutes to crisp the topping.
- Serve: Pair with a side of canned macaroni in tomato sauce and pound cake for dessert. Add a dash of Tabasco for authenticity!
Video
Notes
- Modern Substitutes: If canned turkey or chicken isn’t available, use cooked shredded chicken or turkey from your fridge or grocery store. For cheese spread, Velveeta or another processed cheese works well.
- Add Authentic Flavor: A dash of Tabasco sauce (as recommended in the original C-Ration Cookbook) adds a spicy kick and ties the dish to its Vietnam-era roots.
- Field Cooking Tips: To replicate the field experience, this dish can be made in a single pan over a campfire or portable stove, keeping it simple and portable like the soldiers intended.