The balance of flavor and seasoning to create both a delicious and eye-catching dish is an art. The dish will be rated and ranked higher if spices are used in a clever way.
On a trip to Germany to introduce Vietnamese cuisine, Mrs.Suong Thi Bui, a food expert, taught German Chefs the recipe of how to season barbeque pork in Vietnamese style, later served with rice noodle.
Besides garlic and shallots she added the head of scallions, crushed them then mixed with spices to season the pork. Because Germany likes different flavors, the German chef replaced scallions with onion; however the scallion is the quintessential ingredient for Vietnamese barbecue. When scallions are mixed with fish-sauce, garlic and shallots it will create a uniquely Vietnamese appeal.
Secret in Vietnamese spices
Picture Spices change the food’s flavor, display and value. In the picture: the grilled beef rolled with guise leaves and grilled chicken with lemon leaves served with rice done from Indochine Palace hotel’s chefs
Vietnamese spices are abundant and diverse. To understand their dynamics is a highly rated quality among chefs. They vary by location, local characteristics in growing quality, seasons or the unique preparation of the chefs. Each region has its own unique spices, so diners can taste different flavors not found in other regions
Western cuisine prefers the use of more fattening ingredients like butter, cream and cheese enjoyed with wine and savory herbs such as thyme. The flavor and aroma is very different from Vietnamese flavors. Vietnamese cuisine is enriched by the variety of local spices such as onions, ginger, galangal root, garlic, lemongrass, chili and coriander, among others. This makes Vietnamese food have unique flavors that cannot be obtained in other countries without such ingredients.
Picture: A display table of Vietnamese spices at the Golden Spoon contest
Honoring Vietnamese Spices
According to food experts, Vietnamese spices are rich, but have only been exploited through picking and fresh from a home garden. Most spices are still being used fresh and are not yet preserved, so local use depends on the season. Therefore they aren’t always available at all times or everywhere.
Picture: In the Golden Spoon contest the judges usually take special note of any spices used.
The question is how to have all good and special spices available in most Vietnamese kitchens with easy access for all? To address this, the Golden Spoon contest has created a journey through the country’s regions to search out many of these spices. The aim is not only to search and develop these unique and traditional ingredients, but also to honor and develop a map of Vietnamese spices. This is one of the first steps undertaken by the Golden Spoon to promote Vietnamese cuisine.
“We often use fresh spices but don’t think about how to preserve them for later use or enhance their commercial value. Being able to make a map of Vietnamese spices means that Vietnam can become an influencer over others and develop a professional cuisine that is able to compete in the international market,” shared Mr. Chiem Thanh Long, a specialist in spice research and judge of the 2015 Golden Spoon contest 2015.
Moc Thuy
Photos: CTV