Professional judge Mr Long
Thanh Chiem answered: Vietnamese chefs normally prefer to mix the spices
accordingly to their own style. Sometimes this just follows an impulse to be
able to create new tastes and thus become their signature. This is especially
true of chefs who have the opportunity to work in various regions.
Nowadays thanks to
understanding international cuisines many chefs have been inspired to create
unique mixing techniques. They use local ingredients like are tropical fruits
to make their individual taste. Every time I have attended the Golden Spoon
Contest I have been surprised by a new combination of spice, for instance
passion fruit sauce or a sauce made of coriander.