I have been obsessed with baking Asian cakes such as mooncakes, anpan, Hokkaido bread lately. My tiny New York City apartment kitchen has been filled with baking ingredients and tools including five different types of flour, different molds for different cakes and bread. The basic equipment and ingredients are readily available in my home.
However when I started making mooncakes for example, I ran into the problem of recipes. In order to get a hang of baking techniques, I often go to Youtube, and observe how other people from different countries make mooncakes, and Hokkaido bread. Once I read a few blog posts, and watch a few videos, I seem to get a conceptual hang of the workflow, and feel that I can comfortably make a new type of bread without much difficulty. However, people often say that baking is a science. That means, what determines whether a cake is a success or not lies in the precise measurement. This I found to be a troubling issue especially when making Vietnamese cakes.
I found recipes in Vietnamese on the Internet to be very underwhelming. Most of the time, the measurements are not precise, which throw me off. Whenever I found a ciabatta recipe for example, the instruction is full with details that I feel happy about actually not reading the extra story that the writer tags along to personalize the food making experience. I would go straight to the end of the blog post, look at the recipe, get a general idea of the workflow, then I would go to Youtube and find videos to see how the recipe actually is executed, and certain steps that could never be verbalized in writing.
This general workflow helps me with many cuisines: Chinese, German, American, Mexican and Mediterranean. But when it comes to Vietnamese food particularly Vietnamese recipes that I remember as kid growing up in Vietnam, I find lots of frustration. I often find the writing to be dry, not detailed enough, and it leaves me with an unsatisfactory feeling that the author does not try to make sure that I’d be able to re-create the same experience. This realization made me think about a culture of writing cookbooks, recipes, and blogs. Each recipe takes a lot of care to master, and then to write a blog post to explain what one does. This is a lot of labor and care. What sets the Vietnamese recipes and Western cuisines recipes apart for me now is this level of care, level of appreciation.
I believe that there are many Vietnamese recipes out there that people need to try. Yet, in order to figure out what they are, one needs a class of cultural producers who would be able to introduce these different recipes online, and then popularize it in the world. This is such a cool idea for a Youtube channel, and food blog. I hope that a class of young talented Vietnamese people out there are doing precisely this: to make sure that Vietnamese recipes are accessible to the culinary world, and treat Vietnamese foods with care, and patience.