Vietnamese cuisine

Ho Chi Minh City, Vietnam

Our culinary adventure in Vietnam ends in Ho Chi Minh City, still informally known as Saigon. Ingredients and cooks from all over the country converge on this hustling city, the country’s largest, and despite Saigon’s wealth of sophisticated restaurants, there may be no more enjoyable place to eat in town than at the Ben Thanh Market. At its no-fuss food counters, diners can feast on steamed rice rolls or bun cha, (Boon Cha) grilled pork with rice noodles.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/vietnam/

Vietnam North to South: A Cook’s Diary

The slender, serpentine profile of Vietnam extends nearly 1,000 miles from north to south, but measures just thirty miles across at its narrowest. Bordered by China to the north, and Laos and Cambodia to the west, this lengthy country can boast an astonishing range of landscapes and climates. In the chilly north, near the China border, tribal people inhabit spectacular mountains known as the Tonkinese Alps (TAWN-Kin-Ease). In the cool central highlands, coffee plantations thrive, while in the tropical south, banana trees lurk in the lush jungle valleys and miles of pristine beaches draw vacationers to the coast.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/vietnam/

Vietnam: Introduction

Travel with Mai Pham, (pronounced "My fahm") a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/vietnam/

Savoring the Best of World Flavors: Sicily and Vietnam

From the vivid street markets of Vietnam, perfumed with tropical fruits…to sun-warmed Sicily and the coastal town of Trapani, where seafood couscous is the signature dish…the world of food takes us places beyond imagining. For a chef, every journey brings new tastes, new ingredients, new skills and inspiration. The more we see, the more we grow. Travel with Mai Pham, a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong. Meet Ciccio Sultano, Sicily’s acclaim Michelin-starred chef and your guide to the finest Sicilian ingredients. Witness the preparation of an elaborate caponata, the Sicilian eggplant dish, at the hands of chef Carmelo Chiaramonte. Then see another expert’s approach at a farmhouse inn near Siracusa as one of the island’s best home cooks makes the dish her own way. Fasten your seat belt for a whirlwind tour of the world’s best tables. “Savoring the Best of World Flavors: Sicily and Vietnam” is the third edition of The Culinary Institute of America’s World Culinary Arts DVD Series: a first-of-its-kind DVD reference library documenting the “gold standards” of world cuisine. In this edition, we’ll explore the markets and hidden kitchens of Vietnam and Sicily, with local food authorities providing background and history, while leading chefs demonstrate key techniques in step-by-step detail.
Watch the full series and find recipes at http://www.ciaprochef.com/wca/