Having just made his Hong Kong debut with Moi Moi the Vietnamese-Australian celebrity chef is now focusing on Ho Chi Minh City, where he plans to open three restaurants this year.
Wagyu Pho
This is my favourite dish on Moi Moi’s menu. The broth is simmered for 16 hours, extracting all the goodness out of the beef bones, ox tail, herbs, spices, and chargrilled vegetables. It’s such a labour of love.
Phu Quoc Fish Sauce
This is the one ingredient I always use. It’s no ordinary fish sauce, though; it’s the best in the world, as it comes from Phu Quoc Island in southern Vietnam. Like a good butter is important to French cooking and a good extra virgin olive oil, is vital to Italian cooking, a premium fish sauce is key to Vietnamese cuisine.
Mortar and Pestle
As a chef, I can’t live without a good heavy stone mortar and pestle to make all of my pastes for marinades and sauces, and my versatile cleaver.
A Well-made Negroni
My secret to unwinding after a hard day’s work is a well-made negroni. Always does the trick.
Danang
This city in central Vietnam is my favourite getaway. It has everything—beaches, jungles, mountains, rice fields, luxurious hotels, friendly locals and, of course, fantastic food.
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