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Strathfield Good Food Guide : Strathfield Good Food Guide 2016
2015/2016 | 39 Where did you learn to cook? My mother was a chef while I was growing up in Vietnam and she had these amazing recipes. I learnt from her, watching her cook at home. Nothing beats home cooking. I also read recipes from lots of Vietnamese chefs over the years and I put my own spin on traditional recipes. I’ve been cooking professional for about 40 years. What’s your earliest memory of food? Cooking with Mum and being in the kitchen with her. She was phenomenal to watch in the kitchen. What type of food do you serve? Traditional Vietnamese street food. We cook everything fresh every morning. It’s all very healthy and everything is homemade. Lots of commuters pick up a lunch box. What is your specialty? Probably our pork roll. It’s fresh and lots of people order it for a quick, cheap meal. We make our own butter and chicken liver pate and use the freshest salads. I also make our type of Vietnamese flat pork every morning. What is your signature dish? The vermicelli bowl with fresh salad and either chicken or pork. It also comes with a special sauce of vinegar, pickled carrots and fish sauce. It’s one of the biggest sellers. Where do you source your ingredients? Our butcher is just around the corner, so we know where our meat is coming from. That’s very important to me. Also, it’s important to support our local businesses. The fruit and vegetables come from Sydney Markets so everything is fresh. Where else do you like to eat? My staff and I eat at all the restaurants in Homebush West. Again, we like to support local businesses. ourstrathfield.com.au Sticky rice with pork INGREDIENTS 1 cup sticky rice 1⁄2 stick Chinese sausage* 2 tbsp mushroom sauce 2 tbsp soy sauce 2 sheets of flat white pork* Shallots for garnish *Available from any Chinese grocer. METHOD • Put rice in a rice cooker or pot and cover with enough cold water to submerge. Cook for half an hour. If cooking in a pot, boil slowly, ensuring rice does not dry out. Add more water slowly if necessary. • Using a bamboo steamer, steam the Chinese sausage for about 15 minutes, or until soft. • Stir the mushroom sauce and soy sauce through the rice until evenly coated. Place on a serving dish. • Cut sausage and flat pork into strips and arrange on top of the rice. • Garnish with finely sliced shallots. HOMEBUSHWESTVIETNAMESE 104 THE CRESCENT, HOMEBUSH WEST PHONE: 8746 0668 HongPhuongTruong Happy Snack CafE House CHEF PROFILE SFG_2016_37-41_Homebush West.indd 39 16/10/2015 2:38 pm
Strathfield Food Guide 2015