Author Tran Thi Hien Minh at the book launch
Thom thao xoi che is Hien Minh's second brainchild after more than 4 years of launching her first child named Huong bep nha . Different from her first book, this time she wants to bring to readers, those who love cuisine , especially Vietnamese culinary culture, sticky rice and che dishes from all regions of the S-shaped land. The book is the crystallization of more than 30 sticky rice and che dishes that she has personally researched, studied, filtered and tried to perfect, in order to preserve the most typical flavor of sticky rice and che dishes of the regions of Vietnam.
With concerns that Vietnamese cuisine is increasingly being absorbed into many culinary cultures from other countries, or that young people are gradually losing interest in old dishes and are worried that traditional Vietnamese cuisine will be lost, especially the desire to restore traditional dishes from ancient times, to pass on Vietnamese culinary cultural values to the community and most of all to today's young people, the folk artisan said that he himself has traveled to different regions to learn, research, and find the origin of the ingredients to be able to preserve the most characteristic and original flavors of the dishes.
The work Fragrant sticky rice and sweet soup
Unlike other culinary guidebooks, the book Thom thao xoi che not only has detailed, clear recipes with eye-catching, attractive images, but behind each delicious dish will contain a different story. This makes readers feel like reading the book is like returning to their childhood village, returning to a nostalgic, authentic, emotional space with old dishes. As a companion of Hien Minh from the first days of writing, Mr. Lai Minh Duy, General Director of TST Tourist shared: " Thom thao xoi che promises to have an English version for international tourists. So that when mentioning Vietnam, besides pho, bun cha, banh mi, banh xeo, ... xoi che dishes will be learned more by tourists because of the colorful diversity and unique features". Chef Cam Thien Long, Vice President of the Saigon Professional Chefs Association, shared: “In the previous book, she devoted all her heart to sharing secrets, tips, baking methods, and stories from her journey back to childhood memories. In this book, she showed me the simplicity of sticky rice stalls and sweet soup stalls. Although simple and rustic, it clearly represents the unique rice culture of the Vietnamese people. I hope that her enthusiasm and passion will spread widely and inspire young generations of chefs to preserve the extremely unique culinary culture of their nation.”
The event not only launched and introduced the book Thom thao xoi che but also had an exchange with readers, a mini game with questions about cakes and typical ingredients of each region, attracting many young people who are passionate about Vietnamese culinary culture. In particular, at the exchange, readers not only listened to the sharing and exchange but also enjoyed beautiful cakes, xoi che with the rich flavor of their homeland made by artisan Hien Minh. The program attracted the attention of industry experts as well as the participation of many young people who love cuisine.
HONG HANH
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