“Vietnam may be one of the world’s finest examples of fused cuisines, hybridized versions of ancient and modern taste cultures, Eastern and Western cooking techniques, ingredients, menu style, and structure. Variations are subtle, never coarse. Ingredient substitutions are intelligent and evolved, never extravagant or employed solely for effect. Dishes are greater than the sum of their parts, and in this way, closer to the art of cuisine than the theatrics of what passes for “fused” dishes in much international contemporary restaurant cooking.”
Essentials of Asian Cuisine, by Corinne Trang
Notes
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