From dawn to dusk, enjoy Vietnamese cuisine at its best.
Join chef and author Jerry Mai as she shares the iconic dishes and street-food eats that are enjoyed throughout Vietnam, from morning to midnight.
As the sun rises, mornings start early in Vietnam: locals perch on plastic stools, slurping large bowls of beef pho, while others grab a crispy pork banh mi for breakfast on the go. Lunch might include delicious grilled meats piled high onto rice, or a cold noodle salad to help stay cool in the midday heat.
Weaving through the bustling streets, snacks are all around: rice paper rolls, savoury pancakes, sweet treats, drinks and more. At the end of the day, grilled or barbecued savoury snacks are the perfect foil for freshly brewed beer and are the best prelude to dinner – a communal feast of shared dishes.
This is how Vietnam eats, and you’ll find it all here in Jerry Mai's Vietnam: Morning to Midnight.
Jerry Mai is a Vietnamese–Australian chef living and working in Melbourne, Australia. She has spent over twenty years working in some of Melbourne’s greatest kitchens including Longrain, Gingerboy, and Seamstress. Jerry now owns and runs two restaurants offering different Vietnamese food experiences – the cool, casual street-food of Pho Nom, and Annam, Jerry’s pimped-up Vietnamese restaurant showcasing her mother’s recipes, all intertwined with her own unique food experiences.
From dawn to dusk, enjoy Vietnamese cuisine at its best.
Join chef and author Jerry Mai as she shares the iconic dishes and street-food eats that are enjoyed throughout Vietnam, from morning to midnight.
As the sun rises, mornings start early in Vietnam: locals perch on plastic stools, slurping large bowls of beef pho, while others grab a crispy pork banh mi for breakfast on the go. Lunch might include delicious grilled meats piled high onto rice, or a cold noodle salad to help stay cool in the midday heat.
Weaving through the bustling streets, snacks are all around: rice paper rolls, savoury pancakes, sweet treats, drinks and more. At the end of the day, grilled or barbecued savoury snacks are the perfect foil for freshly brewed beer and are the best prelude to dinner – a communal feast of shared dishes.
This is how Vietnam eats, and you’ll find it all here in Jerry Mai's Vietnam: Morning to Midnight.
Creators
Jerry Mai is a Vietnamese–Australian chef living and working in Melbourne, Australia. She has spent over twenty years working in some of Melbourne’s greatest kitchens including Longrain, Gingerboy, and Seamstress. Jerry now owns and runs two restaurants offering different Vietnamese food experiences – the cool, casual street-food of Pho Nom, and Annam, Jerry’s pimped-up Vietnamese restaurant showcasing her mother’s recipes, all intertwined with her own unique food experiences.
