Individuals are willing to experiment to a great extent with their palate.
Vietnamese food has always been considered underrated in our country. When planning an outing, people prefer to go for Chinese, Italian, Continental, Mexican, Indian (well, obvously) or Japanese fare. Whereas, there are very few who actually opt for Vietnamese or Caribbean dishes.
However, this trend is now being broken, especially in metros such as Delhi.
Individuals are willing to experiment to a great extent with their palate. Though slowly, Far-Eastern dishes are are also gaining popularity.
Chef Vaibhav Bhargava, corporate chef at Viet-Nom, a joint that has given a rather internationally acceptable look and taste to Vietnamese cuisine, has travelled to the country to study the food culture there. He says that the food in Vietnam is a bit on the drier side of the palate, which would be slightly problematic for the Indians to accept. And, thus, the restaurant has played with the ingredients here and there, essentially trying to obtain as much authenticity as possible despite the changes. The food that is served here has the essence of Vietnamese culinary culture but it won’t ruin anyone’s outing just because she or he has tried out a new cuisine.
The chef emphasises on the fact that the country’s cuisine is not a monotonous one at any cost as it has a blend of both Western and Oriental cuisines.
However, it is understandable, since Indian food is given a twist while being served at an international location. So why not the same with Vietnamese food?
CHARGRILLED PORK RIBS
Ingredients
Method