Team number 58 - Buu Long Investment and Development Co.Ltd from Dong Nai province
Chef Liem Thanh Nguyen has followed a cooking career after being
influenced by family tradition. His parents, brothers and sisters have all taken
the same career path. After graduating from the Domestic Science of Pedagogical
and Technical University he continued to study cookery at the Saigontourist
College of Tourism and Hotels. He is currently responsible for Co Dau
restaurant in the Buu Long Tourist area.
Attending the Golden Spoon contest for the second time Chef Lien, born in 1981,
said that the scale and nature of the contest was impressive and therefore the
requirements and competition posed for contestants had increased a lot. This
contest has helped him gain significant experience, especially the use of local
spices, a new concept.
Although admitting feeling the pressure, the 14 years of experience of Chef
Liem and his team of chefs from Dong Nai Province, finally delivered an
impressive menu comprising 4 courses: “Xá
lị” salad; deep fried grapefruit stems and breadfruit with sauce made of
passion fruit; gourd, with steamed rice and pigeon meat- baby clam soup with
aloe vera; sweet soup with Water chestnut.
The unique nutritional values began straight away with the appetizers.
The chefs started with a special vegetarian dish called “Gỏi xá lị” that was created using chayote (a type of gourd),
beetroot, kohlrabi bulbs and potato. The secret is the sauce which was made of
guava juice with a very specific aroma and a little added fish sauce.
The “Breadfruit Parcels” served with passion fruit sauce is a creative
way of using common fruit to present very special dishes. Breadfruit is cut
into very thin slices. Duck and water chestnuts are finely diced and a small
amount of young ginger is added. This is then seasoned and mixed and placed in
the center of the breadfruit. Breadfruit is used to form a small parcel and
this is tied with chives. These resemble small money bags; they are fried tied up
with chives then colored yellow by using magenta
The grapefruit stems are take on Tan Trieu grapefruit which is very popular in
Vietnam. Even the grapefruit peel, is used by chefs to make desserts, salads
and especially rolls. The grapefruit peel is processed by cutting off the green
layer, keeping the pith then boiling in water mixed a little bit alum to
eliminate any tartness. After draining and drying it is spread out thinly then
rolled with a seafood mixture that includes squid, featherback fish and pepper.
It is then battered and fried.
Elite teacher and professional judge Choi Thi Trieu commented, “This is a good
menu, whilst all the ingredients are very common, all the dishes delivered
delicious and new tastes. The appetizers were extremely tasty with a good
balance of spices. The guava sauce was a little too sweet and a reduction of
sugar would have improved the dish.
Congratulations, you made a menu which is not only delicious but also
very nutritious.
Outlet: Buu Long Investment and Development
Co.Ltd
Address: No.4, Huynh Van Nghe St, Buu Long Ward, Bien Hoa City, Dong Nai
Province
Tel: 0618 850 023 - 0613 951 255 - Fax: 0613952725 - Hotline: 0974 191 575 (Mr.
Hanh)
Website: http://buulong.com.vn/
Buu Long Investment and Development Co.Ltd directly manage and operate
the Buu Long Tourist area. This has many activities such as tour operation for
sightseeing; recreational pursuits such as pedalos and boats etc;
accommodation; and refreshments for tourist and visitors.
Du Long Restaurant can accommodate 350
guests and was built in a style that combines European culture with that of
Vietnamese. The restaurant specializes in hosting conferences, meetings,
banquets and weddings party in its well designed open space close to Long An
lake. It presents new and attractive dishes to satisfy its customers. Co Dau
restaurant, located in Buu Long Tourist, area can accommodate 1000 guests and
also specialized in hosting luxury wedding parties.