In order to introduce the Vietnamese beautiful cuisine to friends over the five oceans, recently, NCS has combined with Heritage to bring regional specialties - Signature dishes handled by NCS talented chefs.
Bun Bo Hue - a specialty of the Central region
As Gordon Ramsey – a famous chef, judge of the Master Chef competition - has recognized the complexity of Vietnamese noodle soup as he said “I thought Vietnamese food was similar to Thai, but It’s completely different, so I think It’d be harder to understand than any countries I’ve ever visited”.
Moreover, for each kitchen, the broth recipe also vary, which contributes to the richness and diverse in taste for every enjoyment in different regions. For Hue beef noodle soup, NCS chefs have created a recipe with all the traditional ingredients in such dish: Chili lemongrass is distilled then boiled in bone broth for 3-4 hours with Hue shrimp sauce, together with crunchy beef knuckle and pork rolls, the dish brings to the passengers a warm and sour taste from chili lemongrass, the special sweet characteristic of shrimp paste, ensuring a delicious breakfast.
East Sea-bass - a gift from the Pearl island
Grouper with chewy and sweet texture after being marinated is lightly fried to shape a slight crunch on the outside shall be coated with a layer of sugar caramel to create attractive color. Then the chef starts slow cooking the dish with green pepper sauce for the fish to be fully absorbed with spices. Phu Quoc green pepper is famous for the special taste of Pearl Island's soil with the spicy and aromatic flavor alongside a little salty from the seaside island.
Seabass with chewy and sweet texture after being marinated is lightly fried to shape a slight crunch on the outside shall be coated with a layer of sugar caramel to create attractive color. Then the chef starts slow cooking the dish with green pepper sauce for the fish to be fully absorbed with spices. Phu Quoc green pepper is famous for the special taste of Pearl Island's soil with the spicy and aromatic flavor alongside a little salty from the seaside island.
“Japanese stewed grouper rice” is a Signature dish delivered to the Business class passengers in the beginning days of the Year.
Selected from clean seas and ensure food hygiene and safety standards, grouper will be filtered out the best fresh meat to be processed in accordance with Japanese cuisine. Each fiber of white grouper meat shall carry sweet flavor after being marinated with spices, Mirin, Sake, fresh ginger and braised with special sauce which help rise up the seductive deliciousness. Braised grouper served with fragrant white rice, mushrooms and fresh vegetables will force the diner to finish the very last pieces. Especially, this dish also has high nutritional value, rich in protein, vitamins and minerals with anti-fatigue effect, enhances the ability of bone operation, which is suitable for passengers on long flights.
As a culinary ambassador of Vietnam, NCS is keeping bringing specialties from different regions of the country to the sky.