Vietnamese Food Now Tickles Indian Taste Buds (Foodie Trail-Chennai)
CHENNAI: Both are East Asian countries and their food ingredients are common but Vietnamese and Thai tastes are vastly different, said a top chef at the Benjarong chain of restaurants that is hosting a Vietnamese food festival.
"Though Benjarong is a Thai specialty cuisine restaurant we decided to host the Flavours of Vietnam festival across our chain as most of the ingredients for both are common," V. Ramkumar, brand chef, Benjarong, told IANS.
In general, Vietnamese food is mild as compared to spicy Thai food, he added. And Vietnamese, unlike the Thais, are not major users of coconuts.
The festival is currently on in Benjarong outlets in Bangalore's Ulsoor Road (July 23-10th Aug) and Aug 6-24 at the Kolkata outlet in South City Mall, Jodhpur Park. It ran in Chennai (July 9-27).
"The menu is the same at all the outlets. We flew down two Vietnamese chefs - Nguy Thanh and Nguyen Thi Nho - for expert guidance," Ramkumar said, serving a taster's portion of charcoal grilled shrimp mousse on sugarcane with fresh rice vermicelli and Vietnamese herbs.
Even as the yummy shrimp went down the throat in a jiffy, the five spiced (sour, bitter, sweet, spicy and salty) fish skewers, shrimp spring rolls dipped in fermented bean sauce and barbeque honey chicken skewers with sesame rice ball arrived on the table.
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