Vietnamese - a nouvelle cuisine

It’s relatively unexplored territory when it comes to the gastronomic tale of the times, but Vietnamese food is steadily growing in popularity as a tantalising, low-calorie blend of flavours. Says grand master chef Hemant Oberoi, “Vietnamese is certainly the nouvelle cuisine of Asia or Mediterranean cuisine.”

The food could be classified into three categories — north which is traditional and reflects a Chinese blend, central that reflects monarchy and the other areas portraying food that is modern with a French and Indian trend. The textures are well-arranged and the flavours are always fresh with herbs like mint, cilantro, lemon grass and red chillies in a range of cold soups, main course and grills. You have the cha gio (small spring rolls) of prawn, crabmeat, mushrooms and vegetables wrapped in thin rice paper and then fried. “A must-try is Pho, the soup meal that includes noodles, vegetable and chicken...it’s a healthy meal alright!” adds Oberoi.

International Vietnamese chefs Chau Tan Hai and Dao Thi at Blue Ginger, the Taj Palace, New Delhi, present their favourite recipe…

Crispy Taro Prawns
Ingredients:
Prawns — 80 g
Taro — 100g
Salt — 10g
Butter — 20g
Tang mein flour — 40g
Baking powder — 5g
Dark soya — 10ml
Sugar — 10g
Lemon juice — 25g
Chilli flakes — 10g
Five spice powder — 5g

Method:
1) De-shell, de-vein prawns and keep the tail intact.
2) Peel the taro, slice it and steam it for 20mins with a plastic cover. Water should    not go in the taro. Now, make a tight dough of the steamed taro.
3) Heat water and mix with the tang mein flour, make a hard dough out of it.
4)    Mix the doughs with butter, salt and five spice powder. Knead it well and add baking powder.
5)    Make small ball of the dough, flatten it and cover the prawns with it.
6)    For the sauce, mix soya sauce, sugar and lemon juice together. Add the chilli flakes.   
7)    Deep fry the prawns slowly in hot oil.