Petit Plates (very Vietnamese food Bánh Dày with a modern twist )

Traditional Vietnamese cuisine is being rediscovered in a modern form at Le Meridien Saigon Hotel.

Executive Chef Phi Công has been introduced as the “captain” leading new culinary experiences at this five-star hotel in the heart of HCM City’s bustling business area of District 1.

Since becoming a member of the core team at Le Méridien Saigon, Công, who has more than 16 years of experience working in five-star hotels, has breathed new life into the menus used throughout the hotel.

For a gorgeous and breathtaking lunch experience at the hotel’s Barson restaurant, he marked the eye-catching new menu for a special experience at the hotel named “Petit Plates”.

Let’s discover a very Vietnamese food – Bánh Dày – with a modern twist

Chef Phi Công, executive chef at Le Meridien Saigon. Photo courtesy of Le Meridien Saigon

Ingredients:

- Glutinous rice flour 100gr

- Ordinary rice flour 25gr

- Sea salt 1gr

- Vegetable oil 10gr

- Water 55gr

- Shiso leaves 30gr

- Mushroom pickle 150gr

- Chilli paste 120gr

- Coriander 20gr

- Steamed pork roll 400gr

Preparation

In a mixing bowl, add the glutinous rice flour, ordinary rice flour, salt and vegetable oil.

Pat the dough into a rough ball and transfer it to a bowl. Cover with plastic wrap and let rest for 30 minutes.

Add the steamer tray and lid and steam for three minutes. Remove the lid to release the steam and then cover again. Steam for another three minutes.

Place a rice cake on a plate (with the shiso leaf touching the plate). Add a slice of the steamed pork roll. Add pickle mushroom and chilli paste on top for a photo.

You now can enjoy this Vietnamese yet stylish dish at Barson restaurant of Le Méridien Saigon at 3C Tôn Đức Thắng Street in HCM City’s District 1. VNS