Vietnamese cuisine to be featured on international TV channel

LookAtVietnam - Ten 45-minute episodes about Vietnamese food will be broadcast in October on prime time on Australia’s Special Broadcasting Service (SBS) and the American Travel, Living and Discovery channels.

 Luke Nguyen and Vietnamese cuisine

Luke Nguyen prepares roast pork ribs on the pavement of Ton That Hiep Road, District 1, HCM City .

Last year, an Australian film crew shot 10 episodes of a series entitled “Luke Nguyen’s Vietnam in HCM City,” which focused on local specialties in central and southern Vietnam.

Luke Nguyen is a famous Vietnamese-Australian chef. In 2002, Nguyen and his sister opened their first restaurant, the Red Lantern Restaurant, serving Vietnamese food in Sydney’s Surry Hills. The Red Lantern soon won critical acclaim and a number of awards including the Restaurant and Catering Industry Association of Australia’s Best Restaurant awards in 2006, 2007 and 2008. continued>>

Saigon, Vietnam - Saigon Seafood Stalls

from eatdrink&bemerry blog

You don't need to go far to find food in Saigon. All you really have to do is stand and do a 360, and you'll realize that it is actually the food that finds you. Pho was cooking on the left. Banh mi was being prepared on the right. But straight ahead, we were attracted to a small stand lit by the greenish, fluorescent lights that seem to be so prominent in Asia. Like moths in flight, we headed towards the light source.

There are many tough decisions you make in life, like friendships, relationships and careers. Add this seafood dilemma to the long list because there was just too much going on. I love extensive menus but when almost everything looks appetizing, I get very annoyed. So we picked a few, mainly rarities, and she asked if we wanted a choice of garlic, spicy garlic or sweet & sour tamarind sauce. We asked for one of each with our dishes.  explore more here>>

In Vietnam, Cauldrons on Every Corner

Arantxa Cedillo for The New York Times

A waiter selects items from the offerings at Minh Duc, a restaurant in the center of Ho Chi Minh City.

“YOU like congealed pigs’ blood?” my travel companion asked, pulling me over to a street cart in Ho Chi Minh City. Before I could answer, two bowls of chao, a rice porridge bobbing with slices of pork sausage and cubes of coagulated blood, were plopped in our hands.

Ho Chi Minh City Travel Guide

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Arantxa Cedillo for The New York Times

 

At Com Nieu Sai Gon, rice is cooked in a clay pot, which is then broken open, leaving a crispy patty. 

Pigs’ blood porridge isn’t something I’d normally try. I may not have even wandered over to see what was cooking in the streetside cauldron on wheels. But then again, I wasn’t on this culinary trek with any ordinary traveler. I was with Michael Huynh (pronounced “win”), a New York chef and restaurateur who was taking me on an eating tour of his native city.continued>>