All the way from the streets of Saigon

Chef Vu Dinh Hun serves contemporary Vietnamese street food at Shiros till April 26. He shares the recipe of Spring Rolls

Chef Vu Dinh Hung had no formal training in food. "Till date, there is hardly any formal chef training available in Vietnam, apart from cooking courses for expat wives and vocational training for state-owned restaurant employees.


Chef Vu Dinh Hun 

My mum, grandmother and sisters taught me, and I also did research and educated myself," says Hung, whose food is a contemporary presentation of Vietnamese staples. He shares the recipes of his favourite Vietnamese Spring Rolls.

Excerpts from the interview:

Q. What is your idea of modern, mixed cuisines?
A. Vietnamese food at restaurants is unnecessarily complicated in its presentation and even tacky (carved vegetables, flowers). I am more influenced by street and home foods with out-of-Vietnam influences.

 

Q. What can patrons look forward to at the Vietnamese Pop Up in Mumbai?
A. A fresh, simple and tasteful experience. Hopefully, something that they have never tried in the city or, if they have, something which will bring them good memories and happiness.

Q. Can you give an idea of Saigon food? What are the core ingredients of this cuisine? What cooking methods are typical to this cuisine?
A. Saigon food is all about street food — the core ingredient are fish sauce, fresh vegetables, noodles and lean meats or seafood. Quick wok cooking or steaming are the favourite methods.

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