Two Guys Went Against Convetional Wisdom and Turn "Authentic" Food on Its Head
This is about Chinese food, but it can well apply to any ethnic food, including Vietnamese.
BBC News had a piece on a couple of guys bringing American-style Chinese food back to China. What more, it's Shanghai, the hotbed of big city growth and a place with an abundance of everything, including stiff competition.
Egg foo young. Chicken chow mein. Hot and sour soup. Fortune cookies. Yes they sell well in America since the past century, or whenever the first Chinese were brought here to work on America's railroads. But they're not authentic Chinese to Chinese in China.
These two guys found that they can sell well in China too, IF certain things are done right.
So what has this got to do with Vietnamese food and pho? Well it's an interesting analogy where Chinese food went full circle, that it's been brought by the Chinese to America, and changed to fit American taste, then brought back to sell to the Chinese.
In today's economy and technology, it may not take 100 years for Viet food to follow a similar path. In fact some of us may already be doing it within and outside the Viet communities in North America, Australia and Europe.
The key is to do it right in the right market. I think the Shanghai Americanized Chinese food was done right, with a bit of guts, luck, and attention to detail ad quality. On the other hand what's done at Nudo Nudo with fried egg over pho is not necessarily good and sustainable. Time will tell.
Read more... Why Shanghai's first American Chinese restaurant is taking off
Read more... Nudo Nudo