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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)
Tags:
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)
Tags:
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)
Tags:
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)
Tags:
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
