As an example, Jack dips corn bread in nuoc cham dipping sauce instead of spreading it with butter. “Didn’t think I would like it but it turned out pretty good,” he wrote. Another thing that Jack does is combine lap xuong Chinese sausage with Italian sausage for topping pizza. I think he mentioned making banh mi pizza with his nephews too.
I’ve been simmering on how to answer Jack’s provocative question. Asian cooks have learned to adapt and even appropriate Western ingredients for Asian dishes. A good example is how canned cream corn is used for a popular southern Chinese and Vietnamese soup. Another example is the Viet use of canned asparagus for the classic crab and asparagus soup. The banh mi sandwich embodies the use of a Western food for not just a Vietnamese dish but to create something completely new.
But what about using Asian foods or ingredients in Western ways? On the February 9, 2011 episode of Top Chef All-Stars, pho fondue was the winning dish. Not everything works, though. For example, I recently tried replacing anchovies with fish sauce in a Caesar dressing and it wasn’t great.
On the other hand, when Asian foods or ingredients are used as part of Western fare, some great things can emerge. Here are ideas from or based on past VWK posts:
Since I’ve answered Jack’s question, I’m very curious about your western ways with Asian food and ingredients. Don’t be bashful.
source from: vietworldkitchen