However, these dishes alone cannot show the true quintessence of Vietnamese cuisine, which most foreigners have not been exposed to. Acknowledging this issue, many young Vietnamese in New York City have been putting their creativity to increase the presence of other Vietnamese dishes such as banh xeo, Huế beef noodle soup, and spring rolls, on NYC’s culinary map.
“To be truly authentic Vietnamese, you need to push it forward a little bit somehow, whether it’s new technique or using better ingredients, or using farm grows, or cooking pho in a combi oven I feel like that represent the drive of our culture, and I love seeing that”, Matt-Le Khac, Owner, Bolero Restaurant, New York, USA said.
