By Priyan R Naik
In Shillong it had been easy enough to find Shillong specialities like chicken momo, dumplings with moist and juicy chicken, a mild red sauce added to smoothen the texture. I was bold to try ‘Jadoh’, Meghalaya’s favourite dish, short grained rice cooked with a generous amount of pork (which the chef substituted with chicken) before mixing with green chillies, onions, ginger, turmeric, black pepper, and bay leaves served with red rice, turmeric imparting a rich yellow colour, the reason behind the dish’s aromatic flavour.
Vietnam was different. I loved the country’s most beloved meal the ‘Banh Mi’ – a symphony of pickled radish, carrot, cucumber, cilantro, and chilli, that created a fusion of textures and flavours all packed into a freshly baked baguette to create an iconic sandwich. Banh Mi’s originated during French colonial rule in Vietnam, when the French introduced baguettes. Over time, cooks had adapted the bread and fillings to suit Vietnamese tastes with traditional ingredients. But there was a problem, I do not eat pork and I had to convince the waitress to substitute pork with chicken. Easier said than done for she didn’t speak English and I did not know a word of Vietnamese. Out came our phones with the ‘Google Translator’ App and very soon I was biting into a delightful crunchy roll that came packed with so many fragrant, nutritious and flavoursome organic ingredients.
My other discovery in Vietnam was the ‘Pho’, which you are expected to pronounce after ignoring the letter ‘o’. I soon found out that what looked like traditional noodle soup was an iconic dish in Vietnam. You could slurp down fresh noodles with tender strips of beef (substituted with chicken in my case) that melt in the mouth along with a flavour packed broth seasoned with cardamom, cinnamon, star anise enriched with fresh ginger onions and herbs, truly the ultimate comfort food known for its fragrant broth, tender meat, and fresh herbs. The origins of ‘Pho’ date back to the early 20th century around Hanoi, again influenced by French cuisine during the colonial period. Simmering beef bones created a rich clear, flavourful broth. Usually beef-based but chicken versions are equally popular, made by stewing fleshy bones for hours with spices. The broth is poured over flat rice noodles and topped with thin slices of raw shredded chicken. You can choose your toppings as ‘Pho’ is usually served at the egg counters at all breakfast tables. It is typically served with a side plate of fresh garnish such as Thai basil, bean sprouts, lime wedges, sliced chilli and one can tailor the flavour to one’s preference. Verily Vietnam’s culinary ingenuity: a dish that balances simplicity, complexity and cultural fusion in every bowl. Having garnished my bowl at the ‘Egg – Counter’ all I needed to do next was slurp away the delicious broth.
A third dish is the ‘Bun Cha’ which gained global attention when former U.S. President Barack Obama made a meal of it in Hanoi in 2016 with Anthony Bourdain, the American chef, author, and television personality who popularized “foodie” culture. A classic Vietnamese dish known for its smoky grilled pork, fresh herbs, and flavourful dipping sauce, it has gained international recognition for its vibrant flavours and balance of textures. Famous as Hanoi’s street food, grilled meats are served in a bowl of warm, sweet-sour fish sauce containing pickled green papaya and carrots. Served alongside is a bun or rice vermicelli noodles and a basket of fresh herbs, and lettuce. I found ‘Bun Cha’ rustic, flavourful, and deeply satisfying.
Of all the three iconic dishes I discovered during my recent Vietnamese visit, I liked Banh Mis the best. I have started stuffing Indian bread rolls with creatively developed indigenous fillings and am enjoying tasty, crunchy and delightful Banh Mis!
Link to Obama’s photo
https://images.app.goo.gl/