#Vietnamese #foodfestival one of the healthiest in the world at Benjarong

The ongoing Vietnamese food festival in Benjarong!

The versatility, freshness and all-round deliciousness of Vietnamese cuisine is what makes it so popular in many countries the world over. Chefs Nguyen Thi Nho  and Ly Kim Ngan are in Namma Bengaluru to showcase the best of their country's cuisine at a food festival in Benjarong. Our interaction with the Chefs made us understand the history & happening traditional food in a India that's already on the World Cuisines !!!

Well, we were having a "healthy discussion", where yours truly pointed out the art pf garnishing in Indian food which is not appreciated after it's served, on the contrary in Vietnamese food,  regardless of garnishing, we were educated that "Nothing!!! literally nothing" is wasted while cooking; the charcoal grilled shrimp mousse is wrapped on sugarcane skewers: to add another dimension altogether marrying "Sweet & Salt"  ( that was impossible for me to have made out unless explained) topped with chilli vinegar," explains Chef Ly, Chef Ramkumar . India shares a lot of similarities where in  rice is plentiful & the chefs take the liberty to use the various form factors ,rice vermicelli, rice paper rolls are used in both steamed and fried dishes. 

Fresh spring rolls are more popular than the fried ones, and slow cooking is favored, making "Vietnamese food one of the healthiest in the world". 

Excerpts  of "Authentic Vietnamese at Benjorang " 

Entree:

• "Ca phe sua da" is iced coffee with sweetened condensed milk!
• Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth

Appetizers:

• Charcoal grilled shrimp mousse wrapped on sugarcane skewers
• Fresh shrimp spring rolls, Bun Cha: crispy spring rolls
• Cha Ca Chien Com va Tuong Ot Ha Noi : fish patties
• Cha Gio Chay:Deep-fried vegetable spring rolls 

Mains

• Caramelised clay pot fish
• Caramelised Tofu in Claypot," Vietnamese national dish - Pho" 
• Vietnamese chicken curry in coconut gravy, lotus seed fried rice steamed in lotus leaf
• Stir-fried glass noodles, tofu wrapped mushroom/Crab

Desserts: 

• Sticky rice pudding
• Mungbean Cake 
• Crystal Steamed Banana Cake with Cream of Coconut.

The cuisine draws parallels with Indian cooking ( & Pan Asian of course) in terms of usage of a plethora of coconut, banana blossoms explained Chef  Ramkumar who did travel & got immersed in Vietnamese culture, immensely researching for the ongoing  festival.

"Ca phe sua da" is iced coffee with sweetened condensed milk

One of the best cup of coffee in the world, from Vietnam

Banana Blossoms Salad with Chicken (Goi Ga Bap Chuoi)

Jumbo Prawns, leave a pleasant flavour in the mouth with tender coconut 

Charcoal grilled shrimp mousse wrapped on sugarcane skewers
Fresh shrimp spring rolls, Bun Cha: crispy spring rolls
Cha Ca Chien Com va Tuong Ot Ha Noi : fish patties
Cha Gio Chay:Deep-fried vegetable spring rolls 

Vietnamese Style Chicken Fried rice wrapped in Lotus Leaf

Chef Ramkumar & beyond!!! 

Mung Bean Cake (Banh Dau Xanh) with ice cream and fresh fruits

Aji Joseph (Man of the Moment) , yours truly & Little One, Chefs Nguyen Thi Nho  and              Ly Kim Ngan, RamKumar , Swati Sahoo, Deepa 

Thanks to  Aji Joseph for meeting up on 3rd Aug & Chefs Nguyen Thi Nho  and  Ly Kim Ngan, RamKumar  who were patient to accompany & host us, who had made stops at Calcutta, Chennai, already! The festival is on from 29th July to 16th Aug 2015, so head to Benjarong for a fine dining experience!!!