Chef tips: Master Vietnamese at home

Dandelion’s Geoff Lindsay shares the Vietnamese ingredients to success.

Herbs are aplenty in the banquet menu at Vietnamese restaurant Dandelion Source: Dandelion

Practice makes perfect

When it comes to honing your Vietnamese cooking skills, Geoff Lindsay says hands-on learning is the way to go. “Travel to Vietnam, eat, ask questions and go on a guided food or market tour. When you return buy Tracey Lister’s wonderful cookbooks on Vietnamese food and go shopping in your local Vietnamese community. And cook!” 

You can find a trio of Tracey’s recipes here.

Spice story

“The five key spices are cassia bark – not cinnamon as is often incorrectly translated – black cardamom, star anise, clove, coriander seeds. These are the key spices in pho and represent the five fundamental taste and senses or ngũ vị: spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth).”

Essential ingredients

“Herbs are by far the most revered and essential ingredients in Vietnamese cuisine,” says Geoff. “The amount of herbs served and offered by a Vietnamese chef are a direct indication for the level of respected and love for the diner.” So if you cook for those you love, herbs should be aplenty!

Source: Robert Banks

Get the recipe for Geoff's Vietnamese chicken salad right here.

 

Have we got your attention and your tastebuds? The Chefs' Line airs weeknights at 6pm starting April 3. Check out the program page for episode guides, cuisine lowdowns, recipes and more.