Ep 7. Episode 7

Food Safari is a vibrant and colorful food documentary series that takes viewers on a culinary tour through the diverse and exotic cuisines of Australia. With host Maeve O'Meara as your guide, the show explores the rich history and diversity of Australian food culture, from traditional aboriginal dishes to modern fusion cuisine.

In episode 7 of season 1, viewers are treated to a fascinating exploration of Vietnamese cuisine, one of the most popular and beloved Asian cuisines in Australia.

The episode starts with a brief overview of Vietnamese history and culture, highlighting the influence of China, France, and other neighboring countries on Vietnamese cuisine. We then meet a number of Vietnamese chefs and home cooks who share their unique recipes and techniques for making some of the most iconic Vietnamese dishes.

One of the first stops on the food safari is a visit to the Sydney fish markets, where Maeve meets with a Vietnamese fishmonger to learn about the different types of seafood used in Vietnamese cooking. She discovers the importance of using fresh fish and seafood in traditional Vietnamese dishes like pho and bun cha, and learns how to select the best fish for these dishes.

Next, we visit a Vietnamese restaurant in Sydney's Surry Hills neighborhood, where chef Nahji Chu demonstrates how to make banh mi, a popular Vietnamese sandwich that was first introduced to Australia by refugees from the Vietnam War. Nahji shares her family's recipe for banh mi, which includes a variety of different ingredients like pate, pickled carrots and daikon, coriander, and chili.

The show also takes us to a Vietnamese grocery store, where Maeve learns about the different types of ingredients used in Vietnamese cooking, like rice noodles, fish sauce, and shrimp paste. She also tries her hand at making fresh rice paper, which is a staple ingredient in Vietnamese spring rolls.

Another important aspect of Vietnamese cuisine is the use of herbs and spices. The show visits a Vietnamese herb garden in Melbourne, where Maeve learns about the different herbs used in Vietnamese cooking, like sawtooth coriander, Vietnamese mint, and Thai basil. Viewers get a glimpse into the complex flavors and aromas of Vietnamese cuisine, and learn how to use different herbs and spices to create a variety of different dishes.

Throughout the episode, viewers are treated to a range of different dishes, from large bowls of steaming pho to crispy spring rolls and fragrant curries. We meet a number of different cooks and chefs, each with their own unique take on Vietnamese cuisine.

One of the most interesting segments of the episode is a visit to a Vietnamese Buddhist temple in Melbourne, where Maeve learns about the vegetarian food served during religious events. The temple cooks demonstrate how to make a traditional vegetarian dish called com chay, which combines a variety of different ingredients like tofu, mushroom, and vegetables.

Overall, episode 7 of season 1 of Food Safari is a fascinating and immersive journey into the vibrant and diverse world of Vietnamese cuisine. Through a mix of expert interviews, cooking demonstrations, and visits to traditional markets and restaurants, viewers are treated to an up-close look at the history, culture, and flavors of Vietnamese food. Whether you're a lifelong fan of Vietnamese cuisine or simply looking to explore new and exciting flavors, this episode is sure to captivate and inspire.