The Harvest Table Culinary Group met at Georgetown University hosted by Hoya Hospitality this week to develop new authentic Vietnamese dishes for upcoming menus. We heard from our Guests that Vietnamese cuisine is one of their favorites and they’re looking for more authentic preparations. In particular Vietnamese cuisine is popular because:
the cuisine has influences from both Chinese and French cuisines
seafood, fresh herbs, fish sauce, and rice are staple ingredients
popular dishes include banh mi, sandwiches, and pho, noodle soup
considered one of the healthiest cuisines due to the emphasis on fresh herbs and ingredients and low oil use
The Chef’s Council from across the Harvest Table Culinary Group assembled at the LEO Market’s Launch Test Kitchen to innovate and ideate new recipes. Here are a few of the highlights:
Bánh mì Sandwich
This refers to a kind of sandwich that consists of a Vietnamese single-serving baguette, which is split lengthwise and filled with various savory ingredients. A typical Vietnamese sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (pork sausage), coriander leaf (cilantro), cucumber, pickled carrots, cabbage, and daikon combined with condiments.
Our team created three varieties of this popular sandwich. The first, a traditional recipe featuring pate, roasted pork, pickled vegetables, coriander leaves, and jalapeños. Due to the different dietary needs of our Guests on campus, we also created a chicken bahn mi for our Halal students and a spicy tofu bahn mi for our vegetarian Guests.
Pork Bánh mì Sandwich
Chicken Bánh mì Sandwich
Tofu Bánh mì Sandwich
Shrimp Toasts
The next dish we looked at was the shrimp toast. Admittedly, the shrimp toast is traditionally a Chinese dim sum dish. It is made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then cooked by baking or deep frying. The Chef’s Council took an innovative approach to this dish and embraced traditional Vietnamese ingredients and favor profiles to adapt this dish for the Vietnamese palette. Who doesn’t love a fried appetizer? -and of course, we couldn’t forget our vegetarian Guests or those with shellfish allergies. Using a dedicated fryer, we created pork and tofu versions of this popular dish!
Tofu, Shrimp and Pork Toasts -multiple versions for every palette!
Phở
Phở is a Vietnamese soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef (phở bò) or chicken (phở gà). Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. At Harvest Table we believe in scratch preparation so all three of our Phở broths are made in-house, beef, chicken and vegetarian.
Marinated Beef Phở
Lemongrass-Chicken Phở
Vegetarian Tofu Phở
Our last few dishes included a BBQ Pork Meatball, traditional vegetable rice noodle bowl and a five-spiced braised pork rice bowl.
BBQ Glazed Vietnamese Pork Meatball rice bowl
Vegetable Rice Noodle bowl with Vegetarian Nuoc Cham
Five-Spiced Braised Pork rice bowl with fresh vegetables & lime
Thanks to our Chef’s Council team for joining us at this recipe development session. We had representatives from Hoya Hospitality at Georgetown University, University of Rochester Dining, NYU Harvest Table at Third North and High Point University Dining.
Harvest Table Culinary Group Chef’s Council: Chefs Derrick, Sandy, Merrick, Matthew, Richard, Jeff and Ron.
THANK YOU HOYAS for tasting and providing essential Guest feedback on the new recipes we are creating for you as part of our mission to enrich and nourish lives through inspired food experiences!