The chef smiles as he prepares the next bowls of noodle soup at the Golden Spoon stand as quickly as they are served.
“All dishes introduced by the Golden Spoon Chef Club have received very good comments from customers,” said Chef Anh Duy, also a Club member. One of them is the jellyfish with noodle soup. Proven by how quickly this dish was sold out; in demand more than in supply, service could barely keep up. On the third day of this festival they cooked triple the amount than on the first.
Picture 1: Jellyfish with noodle soup served at the “My Hometown Festival, 2016”
Jellyfish with noodle soup (properly called Kaya
Jellyfish Noodle) used to be one of the dishes most appreciated by food experts
because of its creativity, taste and nutrition... Besides ingredients like
jellyfish and rice Chef Bong also used ground fish, giant tiger prawn, ground
pork, coconut juice and herbs. Although using different kinds of seafood
throughout, jellyfish remains the key flavor. The soup broth is clear and tastes
naturally sweet. Often when served the dish is enhanced with a little bit of chili
for those who like it a little spicy.
Picture 2: Jellyfish with noodle soup was also prepared and received high merits in the 2013 Golden Spoon Contest by Chef Nguyen Van Bong
The “My Hometown Festival, 2016” was hosted
from March 4 to 6 in Van Thanh Tourist Park. Here the Golden Spoon Chef Club
introduced four rustic dishes selected from the contest: spring roll with lotus
root, jellyfish, green catfish with curry and a dessert soup made of palm sugar.
According to chefs the ingredients of these dishes can easily be found in the south
countryside of Vietnam. These dishes were chosen because they are very common
and not difficult to make.
Picture 3: Green Catfish with Curry
“To us, this festival is a lot of fun and is
very meaningful. The Golden Spoon Club will host more and other such activities
in the future, as we desire to introduce and advertise to everyone nationwide about
the good and rustic dishes that use healthy ingredients.” said Club Member Chef
Bong.
Picture 4: Golden Spoon Club members at the “My Hometown Festival, 2016”
During these three days of the festival, the
Golden Spoon Club has introduced and modified common dishes into different
forms of presentation. Many tourists and visitors have enjoyed the food and
have been attracted by the performance and presentation by the chef.
Picture 5: The fruit sculpture performance of Chef Cuong Thinh always attracts the attention and admiration of diners.
“The My Hometown Festival, 2016 organized in
Van Thanh Tourist Park attracted more than 8,000 attendees, and introduced many
unique dishes that revived the sense of traditional and regional Vietnamese
cuisine. This is an annual event normally organized after Tet holiday,” said Mr.
Chiem Thanh Long, Director of Binh Quoi Tourist Zone (Saigon Tourist
Headquarter).