The Vietnam Consulate General in Sydney recently held a ceremony to introduce Australian friends of special dishes that combine Australian materials and Vietnamese spices as part of activities to mark the 40 th anniversary of bilateral diplomatic ties (1973-2013).
Addressing the function, Consul General Mai Phuoc Dung spoke highly of the comprehensive partnership between Vietnam and Australia, affirming that that relationship will further develop in the future.
He said the dishes, created by Vietnamese-Australian chef Nhut Huynh, are expected to contribute to preserving and developing Vietnamese culinary and cultural quintessence as well as harmonising Vietnam-Australian gastronomy.
Feasters had an opportunity to taste many Vietnamese traditional foods such as cha gio (spring roll), goi cuon (fresh spring rolls), ga xe phay (shredded chicken), and chao tom (grilled prawn on sugar cane), which are wonderful mixtures between Vietnamese and Australian flavours.
Chef Nhat Huynh said that the creativeness and passion in cookery along with Vietnam’s specific spices are key factors that enable him to create such delicious dishes.
Huynh, a well-known chef of Vietnamese origin in Australia , is the author of the book “Little Vietnam”, which introduces special Vietnamese dishes to international friends. He is also a jury’s member in the Vietnam-Australia Junior Chef Challenge being held in Ho Chi Minh City from June 17-21.-VNA
Addressing the function, Consul General Mai Phuoc Dung spoke highly of the comprehensive partnership between Vietnam and Australia, affirming that that relationship will further develop in the future.
He said the dishes, created by Vietnamese-Australian chef Nhut Huynh, are expected to contribute to preserving and developing Vietnamese culinary and cultural quintessence as well as harmonising Vietnam-Australian gastronomy.
Feasters had an opportunity to taste many Vietnamese traditional foods such as cha gio (spring roll), goi cuon (fresh spring rolls), ga xe phay (shredded chicken), and chao tom (grilled prawn on sugar cane), which are wonderful mixtures between Vietnamese and Australian flavours.
Chef Nhat Huynh said that the creativeness and passion in cookery along with Vietnam’s specific spices are key factors that enable him to create such delicious dishes.
Huynh, a well-known chef of Vietnamese origin in Australia , is the author of the book “Little Vietnam”, which introduces special Vietnamese dishes to international friends. He is also a jury’s member in the Vietnam-Australia Junior Chef Challenge being held in Ho Chi Minh City from June 17-21.-VNA
