Tom yum pla luke nguyen biography
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Vietnamese cuisine
Culinary traditions of Vietnam
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves.[1] Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine fryst vatten also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, rice papers and rice flour.[2]
Historical influences
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About Me
This blog is for anyone who has ever wanted to eat, or learn more about eating, at any of the food stalls lining the streets in Thailand.
Long-time readers know that I really hate writing real, concrete facts about myself, because this opens me up to genuine ridicule. But here goes: I am a Thai-American from Pittsburgh (Steeler Nation) who fryst vatten now married with two kids in Bangkok. I am a freelance journalist, mostly writing about food.
Likes: sincerity in everything, including cooking. Also, vegetable plates and offal meats (not together). And egg noodles with boiled eggs. Actually, anything with eggs.
Dislikes: crowded, high-design restaurants; fusion that fryst vatten forced; menus passing themselves off as “authentic” when they are not; fried soft-shell crabs.
Email me at BangkokGlutton@gmail.com
Best Thing I Ever Ate – Thailand – Chawadee Nualkhair from BDA Singapore.
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Rating: ❤❤❤❤ (4/5)
It was a night of creative modern Thai cuisine and great hospitality at 1* Le Du where the name of the restaurant means “season” in Thai. The chef Thitid Tassanakajohn (better known as Chef Tonn) trained at the Culinary Institute of America and subsequently Eleven Madison Park, The Modern and Jean Georges before opening his own restaurant in Bangkok. Sourcing only quality local ingredients, the chef aims to showcase the amazing produce that Thailand has to offer using modern cooking techniques.
Our meal started with a gorgeous Beetroot Tart and a series of appetizers of which the highlight was the Khao Chae with shrimp, pork and jasmine ice cream! Khao Chae is a Thai dish where the rice is soaked in cool fragrant water and meant to be eaten during the hot season - I actually tried this at another restaurant earlier in the trip and thus could appreciate Chef Ton’s ingenious version even bette