With Cold Kitchen's chef de cuisine Thơm Nguyễn at Saigon Café Restaurant, Sheraton Saigon Hotel
Chef de cuisine Thơm Nguyễn. VNS photo
Chef Thơm is a mastermind of the Cold Kitchen and has been a notable member of the Sheraton Saigon family for 18 years. If you're a hardcore fan of hand-rolled sushi, salad dishes or cured meat delights at Saigon Café, Thơm is the one who makes these delectable dishes. She's also an expert in salad recipes at work and a master in making Vietnamese stuffed bitter melon soup at home.
Sharing her secrets to a happy career, chef Thơm says it's only about three things: your dedication, your self-confidence and your trust in the power of teamwork.
Here's a recipe from the talented chef that will impress your family members.
Chinese-style pickled cucumber with chili flakes . VNS photo
Ingredients:
- Baby cucumber 200gr
- Coriander leaf 2gr
- Thin-sliced chili 2gr
- Thin-sliced ginger 2gr
Salad dressing:
- Black vinegar 20gr
- Sesame oil 10gr
- Soya sauce 20gr
- Deep-fried garlic 4gr
- Chili flakes 2gr
Method:
- Cut baby cucumbers into small chunks, remove the core to preserve the crunchiness.
- Add vinegar, sugar to cucumber chunks and let sit in the room temperature.
- Mix pickled cucumber chunks, coriander, chili and ginger together with the dressing.
- Plate up, add garnish to your liking and enjoy.
The pickled cucumber salad is among the favourites at Saigon Café seafood buffet restaurant, Sheraton Saigon Hotel, at 88 Đồng Khởi Street in HCM City’s District 1. VNS
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