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