I can’t wait to taste

Many localised dishes, in Ho Chi Minh City in particular and the country in general, were displayed on white ceramic plates manufactured by Ly 's Horeca of Minh Long Company Limited, in the preliminary round of the 2014 Golden Spoon contest which took place in Cam Chuong restaurant, Van Thanh tourist area.

Among the menus was one prepared by team number 10 (De Nhat hotel). They presented many familiar dishes with a new twist, such as: salad with chicken and banana stem with fish sauce; “lá giang” (scientific name Aganonerion polymorphum Pierre) (photo); and small “bánh vá” (a special cake in Go Cong). The first dish was beautifully presented and almost like Japanese sushi in appearance. The only difference is all the ingredients were compressed into many layers, but in a square shape with many colors. The first layer had the white color of chicken and next layer the pink of purple onion and carrot and the last layer was made from chopped banana flowers.

Good medicine seems very nearby but actually is further than you think

From a medical point of view, a chicken and banana flowers is a creative combination and also has value as a medicine. Chicken has a lot of protein but is difficult to digest, but the sourness of the spices supports digestion and reduces fat. Whereas pork needs to be cooked with green onion, the chicken is best cooked with the herbs mentioned above.

There has always been a secret and spiritual connection between the plains and the highlands. Throughout the generations the favorite dishes are passed down along the length of the country.

Take care of herbs and leaves

Give the cake a name

List of teams that won first and second prizes in the preliminary round of the 2014 Golden Spoon Contest and will go through to the semi-final.

Receiving the same first prizes are: Caravelle Hotel and De Nhat hotel. Second place prizes go to: Van Thanh Tourist area, Kingdom restaurant, Kim Do hotel, Boulevard restaurant, Hoa Mua restaurant, Kim Do- Royal Café hotel and the Compass Parkview. Prizes valued at VND 30 million.

There are also some cakes that have changed their name. For example “bánh vá” cake, a Go Cong’s specialty. This is the same as “Bánh cống” cake, a Sóc Trăng’s specialty. To make this cake, rice powder is measured using a special cylindrical spoon called “cống”. This spoon is very common in Chinese culture and is normally used to measure fish sauce, oil or soya sauce for example.

The difference between these two kinds of cake is the filling. “Bánh vá” has a little chopped vegetables and green bean sprout and pork liver and brain and of course is not the same as the one described in the book by Vuong Hong Sen.

That is the reason why the old cake gained its new name: “bánh giá” cake. It is really sadder than “Điệu buồn phương Nam”-A sad melody of the South from a book named “Bánh vá- Go Cong’s specialty, Tran Van Chi).

The chefs from team Number 10 changed the size of “Bánh vá”, normally as big as a dumpling, into the small size of “Bánh bò” cake. The advice from modern cuisine food experts now is that we should reduce starch proportionally in every meal and increase fruit and vegetables.

The subjective thoughts of the writer are that additionally this also keeps diners coming back for more. It is, though, more important to hear advice and comments from the judges.

Essence

And they are deserved

“It is a refined and beautiful presentation. The taste of each dish is quite special…Your team also brought to the contest a tray to carry the kitchen tools as well as an object to deflect heat from the stove. It is very well done” commented Food expert and Judge Bui Thi Suong. According to her the team number 10 used glass cubes combined with white orchids to decorate the food and highlight the dishes. However all the dishes should be presented with higher foundations then they will look better. Particularly the salad with chicken, which had a very good balance between the salad and the sauce. Small “bánh vá” is one of the modern features that could help the dish be upgraded to the level of a buffet party. But if a little green bean sprouts were added then the filling will be more crispy.

Mr Sang Huy Ly, the vice president of the contest, also commented that your team paid good attention to detail. Good presentation and all the dishes were done carefully. If it is possible you should use some fabric or leaves to wrap around utensils like plates, bowl, knives and forks to create better coordination for the party table. Therefore they are deserved to be honored in the closing ceremony of the preliminary round of the 2014 Golden Spoon in HCMC region.

Followed by Tan Toi - Phi Nguyen
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