Ep 13. Episode 13

Food Safari is a wholesome and delicious show that takes you on a culinary journey of diverse cultures and cuisines. Season 2, episode 13 takes us on a tour of Vietnamese cuisine.

Host Maeve O'Meara takes us on a journey through the vibrant and colorful markets of Cabramatta, Sydney, where Vietnamese ingredients such as lemongrass, kaffir lime, and galangal are abundant. Maeve meets with Vietnamese-Australian chef, Luke Nguyen, who is the owner and head chef of the Red Lantern restaurants. Luke takes Maeve on a journey through the history of Vietnamese cuisine and its influences from China and France.

The first dish explored in this episode is Pho, a traditional Vietnamese noodle soup. Luke takes us to a local Pho restaurant where he orders a bowl of Pho and explains the different elements and ingredients that go into it. He then shows us how to make his Pho recipe at home, where he uses fresh beef bones and spices to make a rich and flavorful broth.

Next up is Banh Mi, a Vietnamese sandwich. Maeve meets with a banh mi maker who shows us how to make the perfect baguette, which is crispy on the outside and soft on the inside. The sandwich is then filled with different ingredients such as pickled vegetables, pate, and pork belly. Maeve also discovers the newest trend of Banh Mi, which is now being sold as a burger.

Moving on, Maeve and Luke learn how to make Goi Cuon, which are Vietnamese fresh rolls. The rolls are made using rice paper wrappers, which are filled with different ingredients such as pork, prawns, and herbs. The rolls are then dipped into a traditional peanut sauce, which enhances their flavor.

Maeve and Luke travel to the outskirts of Sydney to meet a woman who owns a farm and grows Asian vegetables and herbs. She shows them how to make Nem Nuong, which are grilled pork skewers. Nem Nuong are a popular street food in Vietnam, which are served with a dipping sauce made of sugar, fish sauce, garlic, and chili.

The episode concludes with Maeve and Luke making Ca Kho To, which is a caramelized claypot fish. The dish is very popular in Vietnam, and Luke explains that the caramel sauce bathes the fish and provides it with a sweet and savory flavor. Maeve also visits a market in Vietnam where she learns how to make Banh Xeo, which are crispy pancakes filled with pork, prawns, and bean sprouts.

Overall, this episode of Food Safari is an exciting insight into Vietnamese cuisine, which is known for its fresh ingredients and unique flavors. Maeve O'Meara and Luke Nguyen take us on a fantastic journey, filled with color, aroma, and texture, to deliver a comprehensive understanding of Vietnamese cuisine.