Martin Yan loves Việt Nam


World-famous Chinese-American chef Martin Yan is deeply in love with Việt Nam and its cuisine, and is willing to promote it to the rest of the world.

Yan has recently launched a 26-episode reality show titled:

“Martin – Taste of Việt Nam”

in which he travels to 15 provinces and cities including Hà Nội, Hồ Chí Minh City, Lào Cai, Ninh Bình, Đà Nẵng, Huế, Nha Trang, Tiền Giang and Cần Thơ to explore and showcase their places of interest, intriguing cuisine and culture.

The 64-year-old food expert shared his profound love for Việt Nam, saying he was even thinking about moving to the country if the show is a success.

In 2008, Yan and some of his friends visited Việt Nam from Hong Kong during the Tết holiday.

“The heartwarming welcome the Vietnamese gave me – as a total stranger, not a famed chef – impressed me most,”

Yan recalled.

His love for the country has budded and blossomed since then.


Martin Yan is harvesting rice with ethnic minority Dao Đỏ women on Mường Hoa valley, filled with terraced paddies in northern Lào Cai province’s Sa Pa town

This June, Yan and his extended family of more than 40 members will take a long trip to Việt Nam.

“I’m more than ready to showcase Vietnamese cuisine to the world,” Yan said with his iconic jerk of the thumb.

‘Martin Yan- Taste of Việt Nam’ show is broadcast on the Asian Food Channel (AFC) and several American channels, in addition to local TV networks.

The show, in which Yan joins local artisans in preparing two to three dishes in each 20-24 minute episode, will also be aired in 25 other countries.


Yan is groping for crabs and eels just like a real farmer


Martin Yan is learning to make Mỹ Long coconut-scented bánh tráng (rice papers) in southern Bến Tre province’s Giồng Trôm district

The most unforgettable dish

When asked which Vietnamese dish impressed him most while he was filming the show, Yan replied without hesitation:

‘It’s com tam (cooked broken rice)!’.

“Tam is what falls out from normal rice and contains fewer nutrients.

Instead of discarding them, the Vietnamese frugally use them to make such a tasty, healthful dish,”

Yan commented.


A chả cá (fried fish paste) small-scale business at Xóm Mới market in central Khánh Hòa province’s Nha Trang city

The most delicious, cosy meal

Yan considered the meal which he himself prepared with home-grown fish and vegetables and shared with a large family in Vung Viêng fishing village in northern Quảng Ninh province his most delicious one.

Though the family couldn’t even afford a light bulb, they gathered with the total stranger and shared an intimate meal.


Martin Yan is having his favorite meal with fish and soup together with a fisherman family at Vung Viêng fishing village in northern Quảng Ninh province

The most beautifully strange dish

Yan said he was lucky to taste the flamboyant petals of vô thường flowers during his visit to Việt Hải fishing village in Hải Phòng city’s Cát Bà National Park.

The petals of the flowers, which look like upside down lanterns, are usually dried and made into jam, a local specialty.

Their pistils are also dried and used as an aromatic tea, while the sour-tasting leaves serve as spices in several local dishes.


Martin Yan made Hải Hương chả cá, a famous brand name in Nha Trang


Martin Yan and Miss Việt Nam 2010 runner-up Hoàng My are tasting fresh vô thường flowers before turning them into jam

Unique blend

Among Yan’s friends in Việt Nam is French chef Didier Corlou, who left behind his fame as one of France’s top master chefs to act on his heart’s desire.

Armed with 30 years of experience in working at the global Sofitel hotel chain and ‘directing’ hundreds of banquets for top-ranking politicians in Paris, Corlou’s destiny with Việt Nam began in 1991, when he worked at the Sofitel Metropole in Hanoi.


Martin Yan and French chef Didier Corlou are preparing French dishes with Vietnamese spices

After falling in love with a Hanoian woman and her dishes, he decided to stay in the country.

After exploring Vietnamese cuisine, Corlou realized that nước mắm (fish sauce) is an indispensable spice in many local dishes.

He invented the Sel de nước mắm (Salt of nước mắm), a mixture of nước mắm and unrefined salt.

Yan and Corlou once prepared a four-course French meal with Vietnamese spices.

Corlou kept reminding Yan to pour some nuoc mam into the dishes, while Yan was sneezing the whole time from the aroma of the spices.



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