Unique lamb with betel leaves and fish sauce in Australian culinary party

Organiser Meat & Livestock Australia said the BBQ Lambassador culinary show brings together four world-class chefs from Asia. Together, they create an unforgettable outdoor dining experience using a special Australian ingredient - lamb.

Chefs participate in a culinary performance of lamb dishes in Ho Chi Minh City on the evening of April 21.

Photo: Thuy Mien

From Japan, Moriaki Higashizawa is a renowned expert in Genghis Khan-style barbecue. Representing China, Hangzhou chef Bin Dai was welcomed with lamb dumplings and sweet and sour lamb chops.

Two representatives from Vietnam are chef Francis Thuan with lamb with betel leaves and fermented fish sauce; and chef Aeron Tran with his variation of lamb tacos and crispy fried rice Paella de Cordero.

Mr. Trent Davis, Director of Market Development for Southeast Asia of Victoria State (Australia), the sponsor of the BBQ Lambassador program, said that Vietnam and Victoria State have a deep relationship, not only in the culinary field.

Chef Francis Thuan's Lamb with Fish Sauce

Photo: Thuy Mien

“Many Vietnamese people live in Melbourne and many Vietnamese students choose Victoria as their place of study,” Mr Davis said, adding that Victoria accounts for at least 40 per cent of Australian lamb exports.

According to Ms. Hanah Tran, Project Director in charge of Southeast Asia at Meat & Livestock Australia, the total output of Australian lamb exported to Southeast Asia in 2024 is about 85,000 tons, of which about 540 tons will go to Vietnam.

Ms Valeska, Regional Director of Southeast Asia for Meat & Livestock Australia, said the BBQ Lambassador culinary show is part of an effort to introduce Australian lamb to Vietnam.

Ms. Valeska herself loves Vietnamese cuisine and hopes to enjoy Vietnamese dishes made from lamb in the future, such as lamb bread and lamb broken rice.

Source: https://thanhnien.vn/doc-dao-cuu-la-lot-mam-nem-trong-dem-tiec-am-thuc-uc-185250422085438058.htm