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    Bringing passion for Vietnamese cuisine to the World



  • Mi Quang Noodles - traditional Vietnamese noodle dish from Hoi An, Vietnam
    mì quang noodles

    Mi Quang means “noodle from the Quang Nam province” and this is a countryside delicacy. We say that Cao Lau is the Hoi An city treat, Mi Quang is the country treat. Contrasts also abound in this wonderful dish of noodles, shrimp, pork, rice crackers, peanuts and herbs!


    Mi Quang Noodles - traditional Vietnamese noodle dish from Hoi An, Vietnam

    ingredients

    1⁄4 cup oil
    1 tblsp garlic, pounded
    1 tblsp white spring onions, chopped
    12 shrimp with shells on, heads and tails removed
    100gr pork fillet, sliced finely into strips
    1⁄4 cup tomato sauce (see page 237)
    1⁄4 cup fresh pineapple, diced
    1⁄4 cup boiled pumpkin, diced
    1 tblsp fish sauce
    1⁄2 tsp sea salt
    1⁄4 tsp coarse black pepper
    1 tsp chilli oil (see page 238)
    1⁄2 tsp sugar
    1 1⁄2 cups chicken stock
    1⁄2 cup crabmeat
    500gr flat thin rice noodles, separated well by hand
    200gr bean sprouts, blanched
    100gr mixed herbs; lemon basil, banana flower, coriander, mint
    1⁄4 cup roasted peanuts, pounded
    1⁄4 cup spring onion curls
    4 slices green chilli
    2 cumquats, halved
    2 rice crackers (see page 239)
    fish sauce on the side

    method

    Heat oil in small stockpot. Add garlic and spring onion, cook 1 minute to release flavours.
    Add shrimp and pork, cook 3-4 minutes.

    Add tomato sauce, fish sauce, pineapple, pumpkin, salt, pepper, chilli oil and sugar.
    Cook 3-4 minutes.

    Add stock and crabmeat and simmer 10 minutes. Turn off heat.
    Blanch bean sprouts in boiling water for 30 seconds then add noodles for a further 30 seconds. Strain well.

    Serve in 4 bowls with 2 ladles of the shrimp and pork mix on top, arrange herbs on the edge of the bowl so they stay fresh and crunchy, crush half of the rice paper and sprinkle over the top, garnish with peanuts, spring onion curls, a slice of chilli and half a cumquat.

    Serve with fish sauce and rice crackers on the side.

    Serves 4 as a starter.

  • Comprehensive cookbook celebrating Vietnamese cuisine and recipes

    The sales of Ms Vy’s book, “Taste Vietnam: The Morning Glory Cookbook”, recently passed yet another milestone with over 15,000 copies sold. The book, currently in its 6th print run, is proving to be a big hit with patrons of Ms Vy’s restaurants as well as students of her renowned cooking classes.

    The book presents not only a celebration of Vietnamese cuisine, but also a heart-warming, at times poignant, but often humorous account of her life growing up in Hoi An. In it she recollects her life, from a childhood spent helping her mother in Hoi An’s bustling market to the opening of her own restaurants and beyond. She shares her favourite family recipes and brings back to life recipes which were thought lost during the war years, a time of great hardship and turmoil, a time of scarcity and rationing. “Sustenance took priority over taste”, she recalls, “…effectively Vietnam lost an entire generation of cooks, recipes which were typically passed down from one generation to another were forgotten or lost”. Vy goes on to explain the importance of harmony in Vietnamese cooking, of ‘yin’ and ‘yang’—the interplay of ingredients, the vital role played by fresh herbs, and also explores the unique flavours and textures so vital in creating the delightfully sensory experience that is authentic Vietnamese cuisine.

    Taste Vietnam is the culmination of 30 years experience in the kitchen and as a teacher to thousands of cooking enthusiasts. It is a comprehensive cookbook with easy-to-follow recipes accompanied by vibrant photos. In addition to the memoirs, anecdotes and recipes, the book includes sections on sourcing ingredients, preparation and cutting techniques, herbal remedies, fruit and vegetables, herbs and spices and a wealth of other useful information.

    Taste Vietnam Cook Book Launch in Hoi An

    About the Brand

    In 2012, following the publication of her first Book, Taste Vietnam: The Morning Glory Cookbook, Ms Vy realised that it was time to bring all of her businesses under one ‘umbrella’ group. As she was rapidly becoming internationally known in the media as the ‘go to’ person for anything related to Vietnamese cuisine, she thought it was also time that she created a brand identity which enable customers to easily identify her restaurants and hotel.

    Taste Vietnam: passion for Vietnamese cuisine and cooking

    Having sold over 10,000 copies in its first 2 years, Taste Vietnam seemed the right choice of name. It also reflected Vy’s passion for Vietnamese cuisine and cooking. Since opening her first restaurant, Mermaid, in 1992, Vy has always had one eye on the future and never a person to rest on her laurels, she is always looking for new ventures and new ideas. With the Taste Vietnam brand, Ms Vy hopes to give Vietnamese cuisine the place it deserves on the world stage. Already regarded as one of the healthiest cuisines in the world, it is unique in the way that it places strong emphasis on the balance and harmony of flavours and textures. Even after over 30 years in restaurants, Ms Vy’s passion remains undiminished. In her book “Taste Vietnam: The Morning Glory Cookbook”, she likens cooking to life, saying “To this day I am still learning new facts from others about food. This is an absolute joy for me, as in my eyes, life is one big recipe. It is constantly evolving like a recipe or menu does over time; the more ingredients, skill or knowledge, the better the flavour. I have always had a passion for cooking and am inspired by the idea that others share this same passion.”
    Taste Vietnam - traditional Vietnamese cooking pots and pans in kitchen

    About Vy

    Keeping traditional Vietnamese family recipes alive in Hoi An

    Trinh Diem Vy is one of Vietnam’s most recognised restauranteurs and chefs. Born and raised in the UNESCO World Heritage town of Hoi An, Ms Vy is a third generation cook whose family recipes have garnered recognition throughout the country. Truly impassioned by food, Ms Vy has also played an important role in keeping traditional recipes alive. Her Hoi An restaurants, Mermaid, Cargo Club, Morning Glory and The Market Restaurant and Cooking School, are famous both in Vietnam and abroad.

    Each establishment has been the first in its genre. From family-style and gourmet Vietnamese, to one of the best bakery and patisseries in the country, Ms Vy has succeeded in delighting visitors from around the world with her menus and entertaining personality. While always serious when it comes to the quality of her food, she is an otherwise fun and generous host and a pleasure to meet.

    International restauranteur and teaching chef

    Ms Vy has more than 30 years experience in the kitchen - the first 10 spent in her family restaurant as a child and young adult. The latter 22 years were in her own restaurants, starting with Mermaid in 1992. Not only was she the first restaurateur to cater to international guests, she is the original teaching chef of Hoi An, having created the first locally-taught cooking class in 1994. Since then, she has established one of the best classrooms for teaching in all of the country, and remains one of the few Vietnamese-born restauranteurs and chefs to operate an international-standard cooking class.

    Ms Vy (Trinh Diem Vy) eating traditional Vietnamese noodle dish

    11th December 2014

    Ms Vy’s Kitchen

    A new venture for Ms Vy due to open 22nd December 2014 at Ms Vy’s Market location.

    More information to follow.

    10 December, 2014

    Ms Vy at Melbourne Food and Wine Festival 2015

    Ms Vy will be presenting and making the Hoi An Bahn Mi Combo at the Melbourne Food and Wine Festival 2015.

    Melbourne Food and Wine Festival

    Melbourne Food and Wine Festival

    www.melbournefoodandwine.com.au

    More information to follow.

    Melbourne Food and Wine Festival

    Banh mi

    Banh mi

    9 December, 2012

    Ms Vy opens The Market Restaurant & Cooking School

    Ms Vy teaching a cooking class at the Market Restaurant and Cooking School in Hoi An, Vietnam

    My Vy opens her latest venture – The Market Restaurant & Cooking School.  The key purpose of The Market Restaurant is to give customers a sensory food experience unlike any other. In Vietnam, the town’s market is its beating heart. It represents not just a place of commerce, but a meeting point for catching up, gossiping and, of course, eating – it is at the pulse of all community activity.

    With The Market Restaurant in Hoi An, Ms Vy has captured the essence of a traditional Vietnamese market by offering a wide choice of street foods and specialties to visitors but in a space where they can feel comfortable to enjoy them.

    Ms Vy says, “My idea was to provide an interactive experience where customers could gain a better understanding of the cooking culture in Vietnam. Everything here is made fresh to order – just like in the actual real market – except here our guests can really see how the ingredients and dishes are prepared. We explain to customers about why we use certain techniques or combine certain ingredients together to create the unique flavours of a dish; giving them an invaluable Vietnamese food experience that they really couldn’t have elsewhere.”

    21 March, 2012

    Ms Vy is invited to the 20th Melbourne Food & Wine Festival

    Ms Vy and fellow international chefs at the 20th Melbourne Food & Wine Festival in Australia

    Billed as ‘‘The Hot List”, the festival organisers boast ”a roll-call of the global greats and local heroes from 14 countries who are shaping the future of world gastronomy”. Trinh Diem Vy will appear at the Langham Melbourne MasterClass weekend.

    The exuberant Vietnamese chef from Hoi An has been dubbed, ”the Eastern Promise” and is best known as Ms Vy. She is widely considered the go-to girl for Vietnamese cuisine. Her session is titled ”Fresh from Vietnam”.

    www.melbournefoodandwine.com

    21 September, 2011

    New York – Taste Vietnam: The Morning Glory Cookbook with Trinh Diem Vy

    International chef, Trinh Diem Vy, or Ms. Vy, teaching Vietnamese cooking class at the Institute of Culinary Education, New York

    International chef Trinh Diem Vy, or Ms. Vy, attends the Institute of Culinary Education, New York, to discuss her native Vietnamese cuisine. She is a celebrated chef and restaurateur from Hoi An, Vietnam, who has just released her new cookbook, Taste Vietnam: The Morning Glory Cookbook. The book presents not only a celebration of Vietnamese cuisine, but it is also a heartwarming, at times poignant, but often humorous account of her life growing up in the UNESCO World Heritage town of Hoi An. Ms. Vy is also the owner of The Morning Glory Restaurant and Cooking School as well as a other restaurants in Hoi An, such as the Cargo Club.

    She is known as the local authority on Vietnamese cuisine and has acted as consultant to several world-renowned chefs. Ms. Vy explained the importance of harmony in Vietnamese cooking, including the interplay of ingredients and the vital role played by fresh herbs, and also explore the unique flavours and textures integral to authentic Vietnamese cuisine. She demonstrated these core concepts through a variety of dishes from Vietnam that included Pork and Prawn Salad Roll, Grilled Chicken Thigh with Green Mango or Papaya Salad and Spicy Seafood Noodle Soup. The salad roll was an excellent example of how Vietnamese cuisine balances contrasting flavours and textures as it was filled with both fried and steamed rice noodles. The students appreciated the chance to learn about different cuisines and flavour profiles and other techniques.

     

    www.blog.ice.edu/tag/trinh-diem-vy

    16 May, 2011

    Ms Vy appears on world-famous celebrity chef, Gordon Ramsay’s TV show – “Gordon’s Great Escapes”

    Ms Vy filming in the market with celebrity chef Gordon Ramsay on his tv show “Gordon’s Great Escapes”

    Ms Vy acts as show consultant and teaches Gordon some of the basics of Vietnamese cuisine before he attempts to make a gala dinner for several top Vietnamese chefs. She guides him around Saigon’s famous Ben Thanh Market, where he comments that he’s never seen ingredients so fresh. She goes on to teach him a delectable Chargrilled Clams recipe.

    www.channel4.com/programmes/gordons-great-escape

    www.channel4.com/4food/recipes

    28 January, 2011

    Book Launch: “Taste Vietnam: The Morning Glory Cookbook”

    Ms Vy pictured at the launch of her new cookbook, “Taste Vietnam: The Morning Glory Cookbook”

    Ms Vy, launches her new cookbook, “Taste Vietnam: The Morning Glory Cookbook”. The book presents not only a celebration of Vietnamese cuisine, but also a heart-warming, at times poignant, but often humorous account of her life growing up in the UNESCO World Heritage town of Hoi An. In it she recollects her life, from a childhood spent helping her mother in Hoi An’s bustling market to the opening of her own restaurants and beyond. She shares her favourite family recipes and brings back to life recipes which were thought lost during the war years—a time of great hardship and turmoil—a time of scarcity and rationing. “Sustenance took priority over taste”, she recalls, “…effectively Vietnam lost an entire generation of cooks—recipes which were typically passed down from one generation to another were forgotten or lost”. Vy goes on to explain the importance of harmony in Vietnamese cooking, of ‘yin’ and ‘yang’—the interplay of ingredients, the vital role played by fresh herbs—and also explores the unique flavours and textures so vital in creating the delightfully sensory experience that is authentic Vietnamese cuisine.

    Taste Vietnam is the culmination of 30 years experience in the kitchen and as a teacher to thousands of cooking enthusiasts. It is a comprehensive cookbook with easy-to-follow recipes accompanied by vibrant photos. In addition to the memoirs, anecdotes and recipes, the book includes sections on sourcing ingredients, preparation and cutting techniques, herbal remedies, fruit and vegetables, herbs and spices and a wealth of other useful information.



    "I believe that our quality of life very much depends on how much we enjoy our food"
    Trinh Diem Vy