HUONG VI MIEN TAY

Product Description

Any Southern Vietnamese would know the folk dish with local taste of noodles. However, when a Westerner likes noodles so much that his last wish is to eat noodles as in the case of star chef Bobby Chinn, it is definitely worthy news. That famous celebrities in the culinary world are into Vietnamese food can never grow old.

With all the modesty for this first-hand work, the authors pondered over its appropriate title. They started with all the words of essence, elite, specialities, specialty, etc. However, all those aesthetic words seem not really to fit the simplicity of dishes from Mekong Delta in comparison with the delicacies of Hue capital, or the specialties of twelve regional craft villages in the North, where writer Vu Bang was once inspired to lovingly write The Beloved Twelve.

With a not-so-long history compared to the northern regions, Southern villages are often not concentrated, and the food stalls are often “along the dust road”. However, they offer frugral yet extremely diverse and creative food of non-standard recipes. Ingredients are usually found in the garden, the river in front, or the field behind. We finally choose Southern Taste to introduce simple yet appealing, easily done yet splendid, pastoral yet tasty, elegant yet revoking cuisine from the land which is known as the national ‘rice bowl’ and also the source of creativity.