The Culinary Institute of America

Goi Buoi: Vietnamese Pomelo Salad with Tofu and Peanuts

Goi buoi, or Vietnamese pomelo salad, is a refreshing blend of juicy pomelo, mint, chili, crunchy fried shallots and toasted peanuts. Pomelos are the largest member of the citrus fruit family, and a Southeast Asian cousin of the grapefruit. Executive Chef Benoit Leloup and Junior Sous Chef, Hoang Long from Hotel des Arts Saigon show Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA how they make this delicious salad.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Gỏi cuốn: Vietnamese Fresh Spring Rolls

These vegetarian gỏi cuốn or fresh Vietnamese spring rolls contain rice vermicelli noodles, mushrooms, herbs and vegetables in a rice paper wrapper. They are served with a peanut dipping sauce. Executive Chef Benoit Leloup and Junior Sous Chef, Hoang Long from Hotel des Arts Saigon show Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA how they make this delicious appetizer.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Vietnamese Vegetable Curry with Fried Tofu and Peanuts

This Vietnamese vegetable curry is made with coconut milk, red curry paste, lemongrass, fried tofu, and eggplant. The curry’s toppings include peanuts, fried shallots, shaved raw onions, fresh herbs and a rice cracker. Executive Chef Benoit Leloup and Junior Sous Chef Hoang Long from Hotel des Arts Saigon are joined by Mai Pham from Lemon Grass Restaurant to give us a lesson in Vietnamese curry from The Albion restaurant kitchen at MGallery Hotel in Hồ Chí Minh in Vietnam.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Bánh Cuốn at Vietnam’s Ben Thanh Market

Bánh cuốn are an iconic dish of Vietnam. The thin rice batter is prepared like a crepe, and filled with a mixture of ground pork, minced wood ear mushrooms, and minced shallots. The rolls are served with poached bean sprouts, herbs, cucumbers, chả lụa (Vietnamese pork sausage), with nước chấm dipping sauce. Chef Mai Pham of Lemon Grass Restaurant is joined by Executive Chef Benoit Leloup, Hotel des Arts Saigon to experience these delicious rolls at Ben Thanh Market in Hồ Chí Minh City in Vietnam.  
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Food Stalls at Vietnam’s Ben Thanh Market

Explore the best food stalls at Vietnam’s Ben Thanh Market in Ho Chi Min City with Chef Mai Pham of Lemon Grass Restaurant and Executive Chef Benoit Leloup from Hotel des Arts Saigon. They try bún thịt nướng, or noodles with grilled meat at Xuân Mai as well as shrimp on sugar cane, both served in fresh and aromatic herbs. 
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Fruit at Vietnam’s Ben Thanh Market

Chef Mai Pham of Lemon Grass Restaurant is joined by Executive Chef Benoit Leloup, Hotel des Arts Saigon to tour Ben Thanh Market in Hồ Chí Minh City in Vietnam. They stop at Xuan Mai for some prawn bun, we see the proper way to enjoy Vietnamese spring rolls, and enjoy some freshly squeezed juices.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Vietnamese Herbs at Ben Thanh Market

The central market of Hồ Chí Minh City in Vietnam, Ben Thanh Market has over 1,500 booths selling items ranging from fresh produce, juices, and food, to apparel and fabric. Chef Mai Pham of Lemon Grass Restaurant is joined by Executive Chef Benoit Leloup, Hotel des Arts Saigon to tour the market’s fresh produce. Chef Mai shows us the specialty herbs of the Vietnamese kitchen, including red perilla, saw tooth herb (also known as culantro), and dill.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Vietnamese Lemongrass Tofu with Peanuts

Vietnamese lemongrass tofu with peanuts is intensely flavorful and harnesses the fresh, citrusy notes of lemongrass. Mai Pham from Lemon Grass Restaurant in Sacramento, CA shows us how she makes this dish, and thinks that whether you love or hate tofu, you will love this dish!
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia