Stop me if you’re heard this one before, but …. I could quite happily dine out on Vietnamese food every day of the week.
I treated myself to a meal out at Pho’s Vietnamese Street Food restaurant.
It’s only recently there there’s been anything like a local Vietnamese restaurant or takeaway nearby. Up until now I’ve had to make do with cooking my own. I’m not saying that there’s anything wrong with that,. but when it’s a cuisine that you’ve never actually tasted, other than your own cooking, it’s a bit difficult to judge whether the flavours are entirely authentic.
Luckily I think I’ve had a pretty good guide in Mai Pham’s excellent “New Flavours of the Vietnamese Table”
There’s one particular curry recipe for Chicken and Sweet Potato, that’s an absolute killer recipe. I’ve yet to find someone who doesn’t like it. Spicy and fragrant.
One of the most attractive elements of Vietnamese cuisine is the match made in heaven of sugar and fish sauce. Quite how the discovery of the deliciousness of fermented fish came about is lost in the annals of time (along with the discovery of blue cheese as a delight)
With Vietnamese food you can have spicy, fragrant, sweet and sour and combinations of textures in the mix too. It can have a light touch to the tastebuds like Thai food, but with the added fish sauce/sugar combo to add a caramel sweetness.