Bobby Chinn in Dubai

Gulf News

Bobby Chinn in Dubai. Famous Vietnam-based chef Bobby Chinn shares a few secrets about authentic Vietnamese cuisine. See more at: http://gulfnews.com/gntv

Transcript

00:00I'm coming here to cook at Anise, I'm giving some cooking demos.

00:07Bun Bo, which is a Vietnamese dish, it's actually one of my favorite dishes because it really

00:12does exemplify Vietnamese food, its simplicity, its sophistication, just really represents

00:20the type of food that they do there.

00:22It's a cross between a salad and almost soupy-like.

00:27So the quintessential recipe in Vietnam would be Nuoc Cham, which is a fish sauce, sugar,

00:37water, a little garlic, chili if you want it spicy, and it's a sweet and sour sauce,

00:44which is a dipping sauce.

00:46The dish is traditionally made with a beef stock with sweet and sour elements, so I've

00:53created this kind of like a cross between a French technique of deglazing and making

00:58a beef shoe from my beef when I sear a piece of beef and then I use Nuoc Cham sauce and

01:03I get an instant sweet and sour beef broth.

01:05When I talk to a lot of chefs about what they knew about Vietnamese food, these very knowledgeable

01:10people on Japanese, Korean, Thai, knew nothing about Vietnamese food.

01:17And I thought, well, I'm going to go check out the food.

01:21And what I discovered was a cuisine that is so unique, considering it's in Southeast

01:28Asia, is totally different from the rest of Southeast Asian cuisine.

01:31The Vietnamese have been influenced by both, as far as I'm concerned, the two major contributors

01:38of modern cuisine in both East and West, which would be the French and the Chinese.

01:45And they've borrowed techniques and made their cuisine uniquely their own.

01:50They made it really well.

01:52And when you think about what they've done, is they've made modern cuisine a thousand

01:58years ago.

01:59We're all now coming across like we've got to be sustainable and go local and all this

02:03other stuff.

02:05We want light and fresh and we want raw.

02:08And they've done it all.

02:09It's up and running, it's in its embryonic stage, it's got teething problems, it's a

02:18work in progress and always will be.

02:20And I think that's the restaurant industry.

02:22You cannot rest on your laurels and you literally have to find out what works.

02:27And a lot of things don't work that you thought were going to work, and you just adjust it

02:31until it starts to work.

02:33And you're flexible.

02:34One of the things that I've done, and I've been very fortunate to have this TV show,

02:37which allows me to travel all over the world, in essence, because they just keep on giving

02:42me more countries, is that I get to see the most humble human beings providing the most

02:53unappreciated service of feeding people day in, day out.

02:58The Reagan layer, Bush layer, Clinton layer, Obama talk on me, down, down, infidels.

03:06Why like this?

03:07Why?

03:08Yeah, I'm familiar with the politics.

03:11And I have a great love of my Egyptian roots, and I was brought up by a really wonderful family.

03:18There's a family, and an extension of family, and friends that are the children of your

03:24parents' friends, and just this huge, incredible, socially, to be socially accepted was the

03:35most comforting thing for me.

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