The series called “Robert Danhi – Taste of Vietnam” will consist of 26 episodes which are 22 to 23 minutes long allowing TV viewers to follow in Danhi’s footsteps to discover the landscape and cuisine nationwide and to join in daily activities of people in each locality. The new show will introduce to people some new areas around the country, not popular destinations as previous shows through the youthful and lively style of Danhi.
Then the chef will instruct audiences on how to prepare food with his own style and creativity.
Danhi, a chef/culinary expert/writer from Los Angeles, is currently researching Southeast Asian cuisine for his PhD.
Danhi co-published book “Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore” five years ago featuring over 100 authentic recipes accompanied by more than 700 of Danhi’s photos explaining to readers what to shop for, details on countless ingredients, explaining techniques and celebrating the people, places and food of his second home. The book was awarded the title Best Asian Cookbook in the U.S. and second best Asian Cookbook in the World by Gourmand.
“We aim to use food to introduce to the world Vietnam’s tourism, culture and people,” said Do Van Buu Dien, CEO of Dien Quan Media & Entertainment, the show’s creator, on Monday in District 1. “The program was born to mark National Tourism Year 2013 in Vietnam as well as highlight the strengths of sea and island tourism in the country,” Dien added.
Audiences can admire some breathtaking scenery and typical features of people and culture in the mountainous northeastern and northwestern regions of Ha Giang and Yen Bai, as well as the Red River Delta provinces of Phu Tho, Haiphong, Thai Binh, Bac Ninh and the southwestern regions of Dong Thap, An Giang, Kien Giang and Ca Mau, among others.
This is the second season of Taste of Vietnam. The first featured Chinese-American celebrity chef Martin Yan on HTV9 earlier this year. Yan’s show is expected to be aired in North America next September.comments powered by Disqus