The European influence was immediately apparent with the first dish placed on the table - Paté de foie de canard, a duck liver pate served with Vietnamese baguette. Creamy and rich, it was more French than any other culture. Next up was a more traditional Vietnamese dish - Sakura shrimp salad with carrot strips, cucumber, walnuts, fried shallots and sesame seeds on thin rice noodle crackers. I loved the freshness and lightness of this dish.
06 July, 2017