This text is part of the special book Plaisirs
The exotic flavors of the various Asian culinary cultures will be honored in the metropolis this month thanks to two events that pique curiosity: the Vietnamese market Cho dem, which is in its first edition, and Yatai Mtl, celebration of the Japanese street food. Whether you flinch for the freshness of Vietnamese cuisine or rather prefer delicate Japanese dishes, this will be an opportunity to enjoy yourself at the Peel basin, where they will both take place, and to familiarize yourself with the particularities of each kitchen. Four questions on these to Quy Tâm Vo, project manager of the YouTube channel Hop in the wok! and co-author of the cookbook of the same name.
What distinguishes the different Asian culinary cultures?
They really all have their little quirks. Comparing Vietnamese cuisine and Chinese cuisine is a bit like comparing French and Italian cuisine. The palettes of flavors are so wide that it’s impossible to get bored! In Vietnam, where my family is from, as in Thailand, for example, the dishes have a punch, while the Chinese dishes are prepared using precise cooking techniques. As for Japanese cuisine, it is characterized by its refinement and mild flavors. There is something for every taste.
In your videos as well as in your book, you and your wife, Christina Potvin, insist on the importance of “the right ingredients that change everything”. What are they ?
The most obvious example is soy sauce. In Quebec, we are most familiar with VH brand soy sauce, but in fact, we don’t use it at all in Asian cuisine. To get really authentic flavors, you have to get a light soy sauce and a dark soy sauce, which have nothing to do with VH. And it’s the same for fish sauces: each type of sauce has its specificities. These little details change everything. Among the essentials of the Asian pantry, there are also the various oyster sauces and sesame oil, of course.
You are not a trained cook, but you learned the secrets of Vietnamese cuisine from your mother. What is the best advice she gave you?
As a child, I climbed into a chair next to her while she cooked. She always took the time to explain to me the function of each ingredient, because it’s true that there are a lot of ingredients in Asian recipes, and it’s important to understand all the nuances. I am lucky that my mother introduced me to such a wide range of flavors and I hope to do the same for my children. The oldest is already very curious and she loves everything!
What is your favorite food ?
Honestly, it’s hard to answer, because I love too many. For sure, chicken and rice soup has a special place in my heart because that’s what my mom used to make me when I was sick. It seems trivial in the bowl, but it’s so good! It’s full of delicate flavors, and at the same time, it’s really comforting. It’s not for nothing that it’s a classic: everyone who follows us on the channel and who has tried it has fallen in love with this soup.
Yatai Mtl and Cho dem Mtl, respectively from June 8 to 11 and from June 15 to 18 in Peel Basin.
Hop in lewok! The secrets of Asian cooking at home
Christina Potvin and Quy Tâm Vo, Éditions Cardinal, Montreal, 2022, 296 pages
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This content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.