British chef shares Vietnamese cuisine with the world

Michelin-starred chef John Burton-Race. Burton-Race makes salmon with green tea. Taking special care with every dish to create a wonderful meal. At the kitchen of Home Moc Restaurant where Burton-Race’s cooking show takes place. Discussing the menu with Vietnamese chef Nguyen Gia Thien (left) for an event in Hanoi. Tasting Burton-Race’s dishes.

Burton-Race joined Vietnamese chef Nguyen Gia Thien in preparing four dishes at a cooking show at Home Moc restaurant in Hanoi. The dishes included rock lobster tail with cauliflower panna cotta, brown butter, rum and raisin, and smoked “H’Mong” chicken with green tea leaves, crispy green sticky rice and black mushrooms.

He also prepared dinner on a Paradise Elegance cruise on Ha Long Bay, which included Italian gnocchi with creamy herb sauce, shavings of parmesan and truffle; and rack of lamb with lamb shank tortellini, lettuce, morels and mustard seeds. During the two-day one-night cruise, Burton-Race also offered a seafood lunch buffet and pre-dinner cocktails at Cua Van floating village.

The British chef also teamed up with Vietnamese Iron Chef Nguyen Thanh Tung at Home Finest Saigon restaurant to prepare four European and Vietnamese dishes, including duck breast with honey, citrus, fennel puree and lychee, and braised crab claws and Mekong delta rice noodle soup in coconut, paired with wines from Italy’s Banfi winery.

Rock lobster tail with cauliflower panna cotta, brown butter, rum and raisin Soup served with grilled beef and ginger-flavored fried rice noodle. Fried sticky rice cake served with roasted cashew nuts with chilli and salt . Smoked “H’Mong” chicken with green tea leaves, crispy green sticky rice and black mushrooms.

The diversity of Vietnamese culinary materials has largely inspired Burton-Race who believes that the materials decide half of the success of a dish. Burton-Race feels lucky to have found Vietnam, a country with abundant fresh vegetables and fruits and seafood which are necessary ingredients for a chef.

“It’s great that I can join talented chefs to offer diners European flavors in a wonderful culinary space. I also have the opportunity to try Vietnamese food and introduce it to the world,” said Bruton-Race.