Chuck Kuhn's Asia in Photos: Vietnamese-American chef scoops up culinary award

Saturday, June 30, 2012

Vietnamese-American chef scoops up culinary award

June 29, 2012

LookAtVietnam – Duong Huy Khai, a Vietnamese-American chef, outcooked 200 other leading chefs from 30 countries and territories to win the gold medal at the International Beijing Culinary Competition, which ended last week.

Wok of fame: Vietnamese-American chef Duong Huy Khai has won the gold prize at the International Beijing Culinary Competition for his salangane soup. â€” File Photo

Igor Tumarkin, from Russia, and Thai chef Thanaphat Buapijit won the silver and bronze medals, respectively.
Khai prepared bird’s nest soup emanating from the coastal province of Khanh Hoa, his native land. The dish was highly regarded because the chef combined Asian and European styles, judges said.
Khai made the sauce from tomatoes, carrots, lemongrass, turnips, onion and ginkgo, which judges said brought out the delicate flavours of the soup made from the nest of the salangane (Asian swift). In the past, bird’s nest soup was served only to royalty.
Khai is the first Vietnamese chef to get a star on Cordon Bleu Boulevard in France where famous chefs are honoured, similar to the Walk of Fame in Hollywood aimed at celebrities.
After three years studying mechanics, Khai realised his passion was cooking. He left everything behind and started from scratch to pursue a culinary career. After three years studying, he graduated and worked as a chief cook in a restaurant in San Francisco. However, feeling unsatisfied with his skill, he returned to studying in France and the US.
He visited Viet Nam many times to explore the local cuisine and traditional dishes from different regions.
“Being Vietnamese, I’m proud of the country’s diverse cuisine,” he said, “I will do my best to promote its quintessence abroad.”
The chef is currently a judge on the Japanese-originated Iron Chef game show on VTV3 channel.
VietNamNet/Viet Nam News

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“I can’t say what made me fall in love with Vietnam - that a woman’s voice can drug you; that everything is so intense. The colors, the taste, even the rain. Nothing like the filthy rain in London. They say whatever you’re looking for, you will find here. They say you come to Vietnam and you understand a lot in a few minutes, but the rest has got to be lived. The smell: that’s the first thing that hits you, promising everything in exchange for your soul. And the heat. Your shirt is straightaway a rag. You can hardly remember your name, or what you came to escape from. But at night, there’s a breeze. The river is beautiful. You could be forgiven for thinking there was no war; that the gunshots were fireworks; that only pleasure matters. A pipe of opium, or the touch of a girl who might tell you she loves you. And then, something happens, as you knew it would. And nothing can ever be the same again.”
― Graham Greene, The Quiet American

Tips on Travel to Vietnam

It's always warm in Southeast Asia apart from high mountains, so leave the heavy clothing at home. Cotton and breathable fabrics are always better than synthetics -- although cotton does wrinkle a lot when traveling! December through April is roughly the dry season in that region, although it can still rain a little. December is a good time to go in terms of temperature -- cooler than in the humid summertime. Either way, wearing more clothing (shirt sleeves and long pants) is always more respectful towards the Asian culture, especially when visiting temples and rural areas.