Sydney - Various Vietnamese Flavours

A nation's decision to allow immigrants of another contrasting culture always brings positive benefits to the food scene.  When different styles of cooking and cuisine utilise the local ingredients of the host country, the result can be synergistic and most delicious,  as I have observed on the Australian scene.  A specific dish, like a human being, can be elevated to a higher dimension when the environment provides a spurt of quality and nurturing. Travelling through Vietnam  recently, I could recognise with delight several familiar dishes easily available now in major centres on the Australian continent, but with a positive twist on taste, texture and presentation.  Above, charcoal grilled lemon grass flavoured chicken served to a tee , accompanied by tomato flavoured rice and cuts of lettuce, Lebanese cucumbers and red chili garnish.

Sugar cane juice is refreshing, natural and best drunk without any more added stuff.   The canes above sit next to neatly wrapped fresh vegetable rolls on the right and a pomelo on the left of the picture.  The crush of the fibre, which then oozes the juice, is then discarded as pulp, although they still remain nutritious.  The love of sugar cane is endemic throughout most of tropical Asia, and Queensland also remains a big producer of the cane.  During the Vietnamese Tet, or Lunar New Year, the canes are highly prized, as also for festive occasions in the Indian sub-continent and in Taiwan.  Sugar cane sticks are cut to serve as paddle pop sticks to hold skewers of prawn in another Viet snack.

The pho, or stock soup tenderly flavoured with various spices and then usually served with thin slices of beef or chicken, remains a favourite pick me up for lunch or dinner in many Asian dominated suburbs in Australian cities.   Star anise, cardamon,  cinnamon sticks, cloves and coriander pods are used cleverly to bring out the taste of a unique soup, and as such spices are only utilised for flavouring, they must be never found in the served soup by ensuring that the spices are in a cook mesh when used.  Leg and knuckle bones with marrow are preferred to ensure a good pho soup.  Add to that brew the effects of charred ginger and onions. Do pick the best of herbs from the market that morning -  mint, bean sprouts, chili cuts, basil, cilantro and lime slices.

Above, the sago in coconut flavours, courtesy of Raymond Lin.  Grilled coconut is strewn on top as crunchy and aromatic garnishings, to provide a contrast to the creamy dessert.  This has the best effect after a spicy or chili hot main meal.  The pandanus leaf is also valued here to bring up the taste of an otherwise neutral dessert.  Palm sugar and soy milk can also be used to enhance the overall feel and taste of the dessert.  The sago is from tapioca and constant stirring when cooking  is essential to produce a good version of this item.