Vietnamese Food: Often the Perfect Balance
Posted on April 25, 2007
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I live not far from the largest [tag]Vietnamese[/tag] community in the U.S., which of course is in Orange County, Calif., where a recent special election placed the first Vietnamese-American in a county supervisor’s seat.
The Vietnamese, who were long colonial subjects of France, were able to blend on their native soil the perfect fusion of Asian and French cooking, which I can indulge at the Westminster, Calif., restaurant named S and many other fine spots. If I wish to journey, [tag]Le Colonial[/tag] in Chicago offers what what I consider the most memorable food of my life–absolutely delicious. Neither of these restaurants is pure Veitnamese, but the roots and instincts are.
Even Campbell’s, I believe (those shameless thieves), is now coming out with canned Pho. Lord help us.
I mention this because I had no idea that there’s a large Vietnamese immigrant community in Dakar, Senegal, where the Sengalese quickly learned from the Vietnamese because both speak French. The Sengalese particularly like nems, or deep-friend spring rolls. The Africans substitute beef for pork inside, however.
You can read about this in a brief blurb in the May Gourmet magazine. Looks yummy. I need to try some myself at home.
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