For centuries Vietnam has the key ingredients and techniques within reach. Vietnamese food is light, healthy and generally easy to prepare. It could be subtle, but also powerful. There is a important role for quality ingredients, color, contrast, texture and design. Vietnamese cuisine covers a wide range of oil-free marinades for grilling on charcoal and caramelise in earthenware pots for spicy dips and finish cooking with fresh herbs to the sharpness of the indispensable ingredient “Nuoc mam”, a fermented fish sauce. The variety is amazing.
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