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First Aired - 07/14/2009 06:30PM
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This week on Why We Cook: Erica's triumphant return from Vietnam! Wides plucks tales from her travels, reflects on her work for Streets International, and breaks-down some of Vietnam's all-star dishes.
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Streets International Opens in Hoian (9:05)
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Vietnam, Streets International, helping street kids and orphans get an education in hospitality, opened first Streets International Center, UNESCO, Streets International to open more centers, Erica got kitchen up and wrote curriculum, demand for skilled labor in restaurants and hotels will rise in Vietnam, Streets International to satisfy this demand, www.streetsinternational.org, Hoian,Vietnam: Post-War Culinary Boom (6:25)
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Streets International: hospitality training center for disadvantaged Vietnamese children, rapid advancement of Vietnamese culture since end of Vietnam War, little leftover resentment, industrious culture, communist government allows private enterprise, Vietnam tourism industry developing but poverty still rampant, country of natural-born cooks, everyone in Vietnam knows how to cook by necessity, best food is street food,Tales of Broken Rice (10:00)
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www.streetsinternational.org, Vietnamese vs. other Southeast Asian cuisines, fresh herbs, lettuce, lime wedges, French influence, coffee culture, baguettes, rice flour adds crispiness to baguettes, school of pate making, Thai food more about layering and combining, Vietnam food more about simplifying and isolating flavors, fish sauce important ingredient, unripe vegetables and fruits, baby unripe bananas, cuisine has developed and evolved despite country's turmoil, rice-based cuisine, broken rice considered unlucky, Vietnamese like broken rice because has more flavor, rice noodles, rice paper wrappers, ubiquitous summer roll, sticky rice, infuse foods with freshness and lightness, if rainwater hits rice while drying it swells and cracks thus broken rice, Vietnamese only Asians who eat broken rice, cao lau, banh xso, nuoc cham, pho, dragonfruit, mangos, durian,Traditional Dishes (5:25)
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cao lau, rice noodle dish, water must come from Hoian well for cao lau noodles, if the water isn't from Hoian well then it's not Hoian cau lau noodles, noodles simmered in pork broth, topped with a greens mix, morning glory greens, pastry dough fried in pork fat on top, chili paste, fish sauce, lime juice, bahn xeo, crepes, bean sprouts, pork, shrimp, mushrooms, wrapped in softened rice paper,To comment on this episode click here. There are currently Comments
First Aired - 02/09/2010 06:30PM
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Erica is back from Vietnam! This week is all about kimchi and fermentation. Find out why northern cuisine can sometimes get spicy.
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Why We Cook Introduction: Erica is Back From Vietnam! (11:01)
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Erica Wides, Why We Cook, Heritage Radio Network, Cotton Tree Lodge, Beliz, www.cottontreelodge.com, River Adventure Jungle Retreat, Vietnam, Streets International, www.streetsinternational.org, Erica is the director of Culinary Education, life skills, cooking skills, Seoul, South Korea, www.pinknsour.com, Korean markets, DMZ, North Korea, Korean food, Malaysian, Japanese cuisine, the hotter the country the spicier the food, climate influence on cuisine, chili peppers, kim chee, kim chi, Kimchi, fermented, lactic acid, tangy flavor, acidity, sour,The Miracle of Fermentation: Kimchi (12:50)
Tags:
Korea, kimchi is the foundation of Korean cooking, salted fermented vegetable and or seafood dish, 187 official varieties according to the Kimchi Museum, used as an ingredient and a side dish, probiotics, processed food, yogurt, red pepper, chili pepper is not common in Northern cuisine, red pepper paste, beef, raw fish, shellfish, antibiotic properties, short growing season in northern climates, pickles, sauerkraut, confit, cheese, lactobacillus, yeast, digestion, excretion, lactic acid, gives food sourness,Immune Fighters! (11:43)
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kimchi is made from salted cabbage, rubbed down with red pepper paste, immune fighters, brine, keep the cabbage fully immersed in the liquid, wine, perfect cellar temperature is 55 degrees, some restaurants specialize in serving aged kimchi, vitamin C, oranges, long distance refrigeration, railroads, cabbage products protected sailors against scurvy, limes, B vitamins, vegetarians, Buddhist countries, miso, Japanese, red meat, tuna, communal eating, Eastern Europe, shredding machines,To comment on this episode click here. There are currently Comments
First Aired - 04/30/2013 06:15PM
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In this special segment, Erica Wides is joined by Linh and Thuy, two former students of the STREETS International program. STREETS International is an innovative social enterprise initiative with the purpose to develop and operate sustainable programs for street kids and disadvantaged youth in Southeast Asia and throughout the world. Hear how STREETS helped these two Vietnamese youth learn the 'ins and outs' of the restaurant business. Join STREETS International at The Astor Center for the 6th Annual NYC Benefit! Purchase your tickets here. This program has been sponsored by Cain Vineyard & Winery.
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