DID YOU KNOW ?
How about going on a trip this month ?
With rich culinary experiences in Asia, in Japan and especially in Cambodia, I have often wondered why Vietnamese cuisine keeps coming back in the various comparisons that some gourmets offer.
Why is this Vietnamese cuisine so often quoted ?
Perhaps because of the incredible beauty of this country, heart taking by its sometimes sad and tumultuous history. A country that I had the opportunity to visit and which also surprised me with its rich gastronomy. A region surrounded by so many countries and diverse influences, Vietnam also has the advantage of being stretched on a long distance, from north to south, which offers an incredible and diverse choice of such different products.
What is to be noticed in this recipe is the permanent contrast we can feel regarding the 5 senses :
A balanced visual with red, white and green, but above all the 4th colour which is the end point of this balance : the brown from the frying. The contradiction is felt in the texture : tender food in a crispy dough. What more is needed to excite our finest appetites. As for the aromas, just close your eyes and guess the fresh coriander
amongst the Nuoc Mam !
Have you ever enjoyed pleasure when biting into a spring roll and hearing it crunch in your mouth; what a divine moment, isn’t it ?
And what about the touch in all of this ? Well if you are afraid of using Chinese chopsticks due to lack of dexterity, take a salad leaf and wrap it around your nem. You will start smiling thinking of this advice which will certainly remind you travel or even childhood memories…
However !
It seems to me that we lost our way for a few moments in this magnificent book dating from 1825, “ The Physiology of Taste or Meditations of Transcendent Gastronomy ” by Jean-Anthelme Brillat-Savarin. This book is always next to me in my life as a man and as a cook … It’s all there !
Enjoy it !