Street Smarts on the Street Food of Vietnam

Street Smarts on the Street Food of Vietnam
Saigon Sisters Executive Chef Matt Eversman demonstrating Spring rolls, two ways, with the audience at Kendall College CHC/file
Street Smarts on the Street Food of Vietnam
Saigon Sisters Executive Chef Matt Eversman demonstrating Spring rolls, two ways, with the audience at Kendall College CHC/file

Street Smarts on the Street Food of Vietnam

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Vietnamese cooking has long been acclaimed for its use of the freshest ingredients and the healthy balance it provides. Saigon Sisters’ owner Mary Nguyen Aregoni presents the history of the street food of Vietnam and how she has brought this culinary tradition to her downtown restaurant. Her talk focuses on how the food style’s vibrant colors, spicy flavors, pungent aromas, and varying textures of soft, smooth, and crunchy satisfy the senses.

From her family Vietnamese experience, she explains the diverse culinary influences of China (noodles, rice), France (baguettes, sandwiches), India (curries), and Thailand (mango sticky rice, hotpot) that have created the street food tradition. She also discusses the elements of Vietnamese cuisine that create each meal’s yin-yang balance.

Saigon Sisters’ Executive Chef Matt Eversman demonstrates the art of Vietnamese appetizers by making spring rolls. He also provides samples, recipes, and references on where to find the ingredients in Chicago.

Recorded Saturday, April 23, 2011 at Kendall College.