Among the myriad Vietnamese dishes made with rice, be it main courses, side-dishes or snacks that are meals in themselves, the softest gluey texture belongs to the bánh giò (rice dough dumpling with minced pork and wood ear mushrooms inside).
While digging into a bowl of “chè lam” you can feel the softness of the sticky rice, the sweetness of the honey, the spice of the ginger and the richness of the peanuts as the cold of December melts away.
People also call Food Artisan Bui Thi Suong the “Cultural Ambassador to Vietnamese cuisine”
The taste of the cake mix is that of a cross between the cool of the sticky rice wrapper, the sweet of the molasses and the moisture of the sticky rice with a smell of “lá chít” (sorrel) - which smells lightly of ammonia.
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
The Le Chef compilation of the 100 best chefs in the world for 2019 has been released with chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez named the best chef in the world.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.