Curry Capital

Though the cuisine has Chinese,Japanese and Thai flavours,it also has French influences. “It is surprising to see how a tiny country can punch in as many as four flavours and yet come up with a spectacular taste of its own,” says Ravish Arora,director,Polka Dots,which serves Vietnamese Garlic Pepper Chicken,Stir Fried Vegetables with Oyster Sauce and the Vietnamese Chicken Noodle Soup.

The key ingredient in any Vietnamese meal is ‘freshness’! “If making a basic Khow Suey,a rice noodle meal,try using the freshest of veggies and herbs. Cut herbs are individually added to every serving bowl. It is a real burst of flavour,” says Cheeru Chandawarkar,chef and owner of Malaka Spice,Koregaon Park. The restaurant is coming up with a host of dishes from Vietnam to cater to foodies this season. “Within two weeks,we are introducing Vietnamese Fresh Spring Rolls,Roll Wraps and Steam Roll Wraps in the next fortnight,” Chandrawarkar adds.

While making the fried imperial rolls,defrost and re-fry them. “This retains the crunchiness of the rolls when cut,” explains Nikam. If you are looking for a healthy Vietnamese lunch,chuck the coconut milk. Stick to a mixture of skimmed milk and non-fat yoghurt which forms the perfect substitute. “It will not be as sweet or creamy as the coconut milk but certainly healthy,” says chef Pattanachang. Freeze the galangals for an easier chop. If you cannot find the perfect galangal and lemon grass,try experimenting with the local ingredients.