When I start talking about pairing wine with Asian cuisine, I often get a blank stare. Not much attention is given to wine and Asian food pairing particularly Vietnamese cuisine. Central to the Vietnamese way of preparing cuisine is blending five main taste elements: sweet, sour, salty, spicy, and bitter.
When my family immigrated to America during the 1980s and settled in Southern California, supermarkets carried a limited array of Asian ingredients. My mother figured out how to be resourceful creating her "Viet-fusion" dishes blending Vietnamese and American flavors. Some of the dishes are what you see here.
In May 2024, I'll be releasing "Spice of Vietnam", a cookbook with a historical twist. Stay tune!
Pork short ribs slowly braised in a sweet and savory caramelized fish sauce topped with freshly sliced garlic and chili to bring a flavorful experience.
Seasonal water spinach stems (rau muống) peeled into curly strips tossed in a light pepper vinaigrette paired with garlic stir fried beef.
Five-spiced seasoned pork belly roasted precisely to form a crispy skin on top with grilled pork medallions tossed in rice vermicelli and green herbs and classic fish sauce.
Salted garlic shrimp deep fried in a crispy light batter served over a bed of lettuce with a simple vinegar dressing.