Tuoitrenews
Updated : 06/15/2014 10:16 GMT + 7
After almost one year in the making, “Taste of Vietnam,” a
television series on Vietnam’s culture, tourism and gastronomy hosted by
American chef Robert Danhi, will start airing next month.
The 26-episode show, jointly held by Ho Chi Minh City Television and
Dien Quan Co., will get on air on HTV7 at 9:00 pm every Friday, starting
July 18.
In the show, Danhi will be featured preparing more than 90 Vietnamese
delicacies right on the beach, in the forest or in the paddies, and
showcasing the cultural and culinary highlights of the places he has
traveled to.
This year’s show is longer and more detailed than last year’s prequel,
“Martin Yan – Taste of Vietnam,” as it features Danhi delightedly
exploring Vietnamese culture in several localities, particularly seas
and islands such as central Quang Ngai Province’s Ly Son Island, Ba Ria
Vung Tau Province’s Con Dao Island, Kien Giang Province’s Phu Quoc
Island, and Ca Mau Province in the south.
“It was such a wondrous, unforgettable feeling when I collected garlic
on the sand and prepared a crab dish with it right on Ly Son Island. It
felt like you’ll never have the chance to do it again,” Danhi excitedly
shared.
“The stunning beaches and cheery, warm people in Vietnam are what I’ll
remember most about this trip. I’ll surely return to the country, maybe
in a project on environment protection,” he added, showing his legs
which are riddled with leeches’ bite marks when wading and collecting
bee honey in Ca Mau’s U Minh Ha Forest.
In 2000, Danhi made his first trip to Vietnam to experience first-hand and learn about the country’s gastronomy.
He traveled across the country, roaming remote areas and living a
rustic life. Captivated by what he saw on his travel, he returned to
Vietnam six more times.
Danhi said that in his cozy kitchen in the U.S., he loves to prepare
his bread with Vietnamese pork, bologna, and liver paste in the style of
Vietnam’s “banh mi.”
The chef is currently working on finding a way to minimize the amount
of sodium in Vietnam’s “nuoc mam nhi” (protein-rich fish sauce), an
indispensable seasoning and condiment in most Vietnamese dishes.
A 20-year veteran of world gastronomy research and a PhD in Southeast
Asian Food Studies, Danhi has authored several cookbooks, including the
James Beard Nominated “Southeast Asian Flavors - Adventures in Cooking
the Foods of Thailand, Vietnam, Malaysia, & Singapore.”
The book was also the winner of the Best Asian Cookbook of the U.S. in
2009 and rated the second Best Asian Cookbook in the World.
He has turned down several tempting offers to work with prestigious
restaurants and hotels in order to have time to travel around the world
and explore different gastronomic styles.
No comments:
Post a Comment