After 22 years in Vietnam, celebrated chef Bobby Chinn still hasn’t had enough of the food. He continues to reinvent Vietnamese cuisine as a modern, international cuisine. And he wants the world to know that.
“When I arrived in Vietnam they didn’t have sweet corn, they had a very starchy corn or maize. Then there is a rice paper grilled over charcoal with a beaten egg with scallions with various toppings like a pizza. This is happening on the streets, in restaurants all over the country. The most obvious change or evolution is cosmetic, presentation where plating is getting more stylised and sophisticated,” says Chinn.