Vietnamese Food

Vietnamese cuisine is claimed to be the healthiest cuisine in the world. The minimal or no use of oil, plenty of aromats, flavourful fresh ingredients Quick, or no cooking are the key manta of this cuisine. Meat is used more as a condiment than as a large portion and plenty of veggies form the main part. The Vietnamese chefs consider their cuisine as the nouvelle cuisine of Asia , Pho noodle soup is synonymous to Vietnamese food. Pho( means your own bowl ) it literally means no two bowls are alike. The aromatic broth which is common in all the the soup. The broth is topped with a portion of noodles , bean sprout, thai basil , shredded meat , fish sauce , coriander and lime. Pho is traditionally topped with shredded. Roast beef.

Went to Saigon kitchen, a popular Vietnamese eatery in Ithaca, NewYork ( rated as one of the top five places to eat , by yelp) for lunch. The place was full to the brim. The six feet of snow and terrible cold did not prevent the diners from coming in.

We ordered crystal shrimp dumpling, siracha wings for appetizers. The famous pho noodle soup , although tried the shrimp variation instead of the beef. A lemongrass chicken and general chicken as main course.

The Pho was delightfully flavourful. light and fresh. Lemongrass chicken was a quick tossed dish. Simple flavours worked very well in this dish. The crystal dumplings had a moist glutinous wrap and perfect and succulent shrimp favoured with chives as the filling. Sriracha wings and general chicken was a disappointment though. There was nothing Vietnamese in these two dishes. Sriracha wings were adaptation of all American barbecue wings. And general chicken was very similar to the Orange chicken which most American food court , Chinese take-aways sell. But the " Pho, definitely stole the show "



 Recently I was in Ithaca, a beautiful small town not too far from New York city. I reviewed a popular Vietnamese eating place. I noticed, Vietnamese food, is still not as popular in India as in other parts of the world. Though few of the Vietnamese dishes forms part of pan-Asian restaurant menus, but there are no dedicated Vietnamese restaurants in Mumbai. The city being a true melting pot of food and culture, I thought of sharing this review with my readers here.

Vietnamese cuisine is claimed to be the healthiest cuisine in the world. The minimalistic or no use of oil, plenty of aromas, flavorful fresh ingredients, quick or no cooking, are the key mantras of this cuisine. Meat is used more as a condiment, and plenty of veggies form its main part. The Vietnamese chefs consider their cuisine as the nouvelle cuisine of Asia.

The shrimp pho , crystal dumplings
The shrimp pho , crystal dumplings , aura ha wings

The shrimp pho , crystal dumplings , siracha wings
Visited ‘Saigon Kitchen’ for lunch, a popular Vietnamese eatery in Ithaca (rated as one of the top five places to eat). The place was full to its brim. The six feet of wintry-snow outside could not prevent the diners from coming in droves.

We ordered crystal shrimp dumpling, and siracha wings for appetizers. After the hearty hor-de-vors, we ordered the famous pho noodle soup, although tried the shrimp variation instead of the beef.

Pho noodle soup is synonymous with Vietnamese food. Pho, literally means no two bowls are alike. The aromatic broth is common to all Pho soups. The Pho was delightfully flavorful, light and fresh.

The lemongrass chicken was a quick tossed dish, with a simple flavor working very well. The crystal dumplings had a moist glutinous wrap, perfect and succulent shrimp flavored with chives (type of herbs) as the filling.

Siracha wings was a disappointment though. There was nothing Vietnamese in this dish. They were simply an adaptation of the American barbecue wings. We also had general chicken which was very similar to the Orange chicken which most American food-courts and Chinese take-aways sell. But the “Pho, definitely stole the show”.

For a Mumbai-ite like me, not having tasted the famous Vietnamese dish Pho in the city, the visit to the small town eating joint, was worth an experience. It made me think that even small American towns serve popular global cuisines, but we in Mumbai are deprived from experiencing what the world is enjoying regularly.

 

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