A brief guide to collecting Vietnamese lacquerware, including its history and manufacture, what to look for and how to care for it.
The technique of lacquering was first developed in China in the 4th century BC, while the production in Vietnam dates back to the 18th century and is still concentrated in the city of Hanoi. If you are lucky enough to visit Hanoi, there are many showrooms and workshops where you can watch the process in action. Lacquer is a natural varnish that comes from one of the trees of the cashew family, which grows in several Asian countries although the lacquer from trees in the Vietnamese province of Phu Tho is said to be the best. When lacquer is exposed to air it produces a hard durable coat that is resistant to acid, water and general abrasion. Modern chemical analysis has identified acetone as one of the elements in lacquer. Formulas are closely guarded and handed down from generation to generation - while mass production and automation have inevitably crept in to the process, some of the best lacquer ware in Vietnam is still created entirely by hand. It can take as many as 12 different stages of production to create one piece, involving constant drying and reapplying different coats - although some craftsmen still apply as many as 25 different layers of lacquer. It was originally believed that the longer it took to make the piece, the longer it would last.
At first, lacquer ware was produced in only three colors - red, black and green. Modern production techniques have meant that it is available in almost any color, shade or design. It is also possible to have pieces custom designed and made. It can be difficult to find authentic Vietnamese lacquer ware in the United States; however there are increasingly more specialist shops and wholesalers. Lacquer ware can range in value and size a great deal, from large pieces of decorative furniture such as tables and chests, to chopsticks and small bowls. Particularly popular are the large ornamental screens, with elaborate designs. While some pieces are designed to be used on an everyday basis - bowls, chopsticks, photograph albums - many people choose to display the lacquer ware rather than use it. The pieces range in their complexity as well - some lacquer paintings are inlaid with mother of pearl and sea shells. Some more elaborate pieces have the hard lacquer partially carved out and filled with softer lacquer of another color. Most lacquer ware still depicts traditional Asian scenes, such as exotic landscapes, ornamental gardens or dragons.
Unless you are something of an expert, it can sometimes be difficult to accurately identify an older piece. To tell if a piece of furniture has been newly lacquered try the following test: wrap a coin in a slightly damp thin piece of cloth, and gently rub the edge of the coin against the lacquered surface. If any color rubs off onto the cloth, it's an indication that the lacquer finish is somewhat recent. Very early lacquer ware from any Asian country, basically anything that dates from before the Ming Dynasty, is extremely rare to find - and of course extremely valuable.
A typical piece of lacquer ware can last a lifetime if properly cared for. Generally speaking, you should not expose it to excessive heat or cold, or to ultra violet light. While many pieces are designed to be used for eating or drinking, they should not be stored in a fridge or heated in a micro wave oven. Most lacquer ware pieces can be effectively cleaned with a bowl of warm water and wiped dry with a soft cloth, although you should avoid abrasive products or chemicals when cleaning.
