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Doan Cam Van – Saigon Cooking Class

 

Cam Van said that cooking is still her greatest passion in life. Talking about Vietnamese cuisine she said: “I am proud of Vietnamese dishes because they are very harmonious, gentle, delicate and use just enough spices.”
Her remarks show that Vietnamese cuisine is a combination of yin and yang. Vietnamese food is nutritious and delicious. There are many kinds of dishes which are good for one’s health during each season. Talking about the culture of eating with chopsticks she said: “When I use chopsticks to pick up food to offer you I share my heart with you. That is the sharing of love between people.”
Cam Van is frequently invited to go abroad. During her trips she usually seeks references to write books and newspapers to popularize Vietnamese cuisine to the world. She lived and worked in Beijing for two years. She used to go to the United States to give lectures at the Culinary Institute of America. Initially it was difficult to teach because she was not fluent in English. She learned English by herself to be able to popularize Vietnamese food to foreigners
She said that foreigners only know some Vietnamese dishes, such as Pho (noodle soup), pork pies, lotus roots, braised fish and sour soup. They do not know many other delicious dishes, such as Bun thang (vermicelli and chicken soup), Bun oc (noodle and snails), Bun mam (vermicelli and shrimp paste), or even simple dishes, such as sweet potato leaves with fish sauce.
According to her, to develop Vietnamese cuisine the cook must not only be excellent in the processing techniques but also have a thorough knowledge of the culinary culture and people in different regions and areas.
Working at popularizing Vietnamese cuisine in the world Cam Van always tries to help foreigners understand flavour delicateness and the cultural significance of each dish.

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