10/8/13-10/15/13: Ho chi minh city, Vietnam
Back to one of my favorite Asian cities.... Ho chi minh city, Vietnam! Actually I was thinking going to Hanoi/Laos route until last mins, but 1.I have my friend in Hcmc. 2.I wanted to go to Angkor watt, Cambodia more than Laos 3.Fortunately I set up stage in Hcmc. So I decided to go to Hcmc, cheap foods/drinks, derrricious foods, party 24/7..... one of the PERFECT backpacker destination in the world!
As I did last time,heaps of munch, munch, munch as you see above. Also I have the chance to have long chat(2-3hrs) with chef Bien Nguyen of Xu Saigon restaurant. It was quite interesting conversation, about what Vietnamese cuisine is,flavor profiles, variety of ingredients, exchanging culinary philosophy, approach & ideas.... One thing I thought interesting was chef Nguyen use fish sauce just like using sherry vinegar. Quite interesting to hear... especially sherry vinegar have essential roles when I make 5 star meat jus on my 'tripple deglaze' secret method. Shall I try with fish sauce next time around? Mmm.... could be INTERESTING....
Also I have the chance to stage at Ly club for 2 days. The restaurant offer 2 types of menus, international menu & Vietnamese menu. It was my very first Vietnamese kitchen I ever worked and I asked LOTS of questions during my stage/laugh. From checking out pantry, using Vietnamese peeler, learning carrot flower carving, witness Japanese hand grill technique, tasting some dishes and eating family meal... it was unique and very inspiring experience. It has been a long(a bitter smile), but here I'd love to say big "Cam on " to chef Vries and the rest of the family @ Ly club!!!!!
Munch N' Inspiration:
Banh xeo: According to wikipedia, meaning 'sizzling cake' is Vietnamese savory crepe made of rice flour, coconuts milk, turmeric and others. It became one of my favorite Vietnamese dishes since my last visit. Coming with shrimp, pork & bean sprouts wrapped with variety of herbs & lettuce.... (munch) ....... ...... ...... BOMB!!! In fine dining these days egg dishes is all about perfect poached egg, isn't it? I do love my concept/presentation in the style of "Bacon, egg & potato" and considered of my signature dish, but I'm thinking super soigne egg dish inspired*tribute to Banh xeo!!! The key is sizzled/charred flavor of egg.... SO devilicious!!
Com chay/Com dap: One 'can't get away' word on the menu would be CRUNCHY/CRISPY.... 'm a freak of these words! Crunchy rice!??? Did I hear right? I mean seriously x3 is there any humans who don't like crunchy rice!??? Well... I guess... but it's like French fry, hard to say 'I hate you'. Since the flavor is neutral, could go with many different groovy. Also pilaf, paella, risotto... they're many awesome rice dishes, but if it's Reconstructed add CRUNCHINESS..... hands down, drop dead gorgeous.... We have long way to go, my dear crunchy rice..... let's rock the world!
Cha ca la vong: I found about this dish from some food blogger websites and decided to try one. Originally from Hanoi, this is ca loc(snakehead fish) dish is cooked on the table with turmeric & dill and served with variety of sides as you see the picture above. Mam tom(purple shrimp paste) have intense smells & flavor, but taste all together, it's fantastic! I'd recommend this place to check out if you ever go to Hcmc.>>
Cha Ca La Vong
3 Ho Xuan Huong Street, District 3
Ho Chi Minh City, Vietnam
Ho Chi Minh City, Vietnam
Ho chi minh city restaurants web links:
Vietnam culinary web links:
http://grantourismotravels.
The journey continues..... My biggest mistake last year was.... I missed Machu picchu in Peru during CJWDT'13 South American tour..... NEVER AGAIN, I sworn!! Let's go to Angkor watt!!! Cambodia NEXT!!!