The Culinary Institute of America

Nearby, in Trapani, we discovered something the Arabs brought to Sicily—or so they say—when they occupied the island more than a thousand years ago. This is couscous. Pino Maggiore, chef and owner of the trattoria Cantina Siciliana in the heart of Trapani's old ghetto, showed Steve Jilleba, executive chef at Unilever Foodsolutions, how it's done and Mary Taylor Simeti, an American writer who has lived in Sicily and written about its food traditions for a good 40 years, helped us to understand it. Download Podcast Video

Travel with Mai Pham, (pronounced "My fahm") a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong. Watch the full series and find recipes at http://www.ciaprochef.com/wca/vietnam/

Travel with Mai Pham, (pronounced "My fahm") a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong. Watch the full series and find recipes at http://www.ciaprochef.com/wca/vietnam/ Download Podcast Video

Travel with Mai Pham, (My Fom) a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong. Download Podcast Video

Our culinary adventure in Vietnam ends in Ho Chi Minh City, still informally known as Saigon. Ingredients and cooks from all over the country converge on this hustling city, the country’s largest, and despite Saigon’s wealth of sophisticated restaurants, there may be no more enjoyable place to eat in town than at the Ben Thanh Market. At its no-fuss food counters, diners can feast on steamed rice rolls or bun cha, (Boon Cha) grilled pork with rice noodles. Watch the full series and find recipes at http://www.ciaprochef.com/wca/vietnam/

Our culinary adventure in Vietnam ends in Ho Chi Minh City, still informally known as Saigon. Ingredients and cooks from all over the country converge on this hustling city, the country’s largest, and despite Saigon’s wealth of sophisticated restaurants, there may be no more enjoyable place to eat in town than at the Ben Thanh Market. At its no-fuss food counters, diners can feast on steamed rice rolls or bun cha, (Boon Cha) grilled pork with rice noodles. Watch the full series and find recipes at http://www.ciaprochef.com/wca/vietnam/ Download Podcast Video

Our culinary adventure in Vietnam ends in Ho Chi Minh City, still informally known as Saigon. Ingredients and cooks from all over the country converge on this hustling city, the country’s largest, and despite Saigon’s wealth of sophisticated restaurants, there may be no more enjoyable place to eat in town than at the Ben Thanh Market. At its no-fuss food counters, diners can feast on steamed rice rolls or bun cha, (Boon Cha) grilled pork with rice noodles.Download Podcast Video

Fusion food is nothing new. On the streets of Vietnam, sidewalk vendors sell a popular sandwich that reflects the country’s history in every bite. Banh mi, (Bahn Mee) Vietnam’s version of a baguette sandwich, shows the obvious influence of both China and France, countries that had a long presence here. Stop at a street cart some afternoon and treat yourself to a traditional banh mi. Made on an airy baguette spread with mayonnaise—that’s the French legacy—the banh mi includes a variety of Vietnamese charcuterie, depending on the maker and the customer. Chinese-style roast pork is customary, but a French-style pâté scented with star anise may be an option, too. Secret sauces are often part of the ritual, with the Vietnamese contribution last: crunchy onions, sliced chilies, fresh herbs and pickled vegetables. Without them, it’s not banh mi. Watch the full series and find recipes at http://www.ciaprochef.com/wca/vietnam/

Fusion food is nothing new. On the streets of Vietnam, sidewalk vendors sell a popular sandwich that reflects the country’s history in every bite. Banh mi, (Bahn Mee) Vietnam’s version of a baguette sandwich, shows the obvious influence of both China and France, countries that had a long presence here. Stop at a street cart some afternoon and treat yourself to a traditional banh mi. Made on an airy baguette spread with mayonnaise—that’s the French legacy—the banh mi includes a variety of Vietnamese charcuterie, depending on the maker and the customer. Chinese-style roast pork is customary, but a French-style pâté scented with star anise may be an option, too. Secret sauces are often part of the ritual, with the Vietnamese contribution last: crunchy onions, sliced chilies, fresh herbs and pickled vegetables. Without them, it’s not banh mi. Watch the full series and find recipes at http://www.ciaprochef.com/wca/vietnam/ Download Podcast Video

Fusion food is nothing new. On the streets of Vietnam, sidewalk vendors sell a popular sandwich that reflects the country’s history in every bite. Banh mi, (Bahn Mee) Vietnam’s version of a baguette sandwich, shows the obvious influence of both China and France, countries that had a long presence here. Stop at a street cart some afternoon and treat yourself to a traditional banh mi. Made on an airy baguette spread with mayonnaise—that’s the French legacy—the banh mi includes a variety of Vietnamese charcuterie, depending on the maker and the customer. Chinese-style roast pork is customary, but a French-style pâté scented with star anise may be an option, too. Secret sauces are often part of the ritual, with the Vietnamese contribution last: crunchy onions, sliced chilies, fresh herbs and pickled vegetables. Without them, it’s not banh mi. Download Podcast Video

The slender, serpentine profile of Vietnam extends nearly 1,000 miles from north to south, but measures just thirty miles across at its narrowest. Bordered by China to the north, and Laos and Cambodia to the west, this lengthy country can boast an astonishing range of landscapes and climates. In the chilly north, near the China border, tribal people inhabit spectacular mountains known as the Tonkinese Alps (TAWN-Kin-Ease). In the cool central highlands, coffee plantations thrive, while in the tropical south, banana trees lurk in the lush jungle valleys and miles of pristine beaches draw vacationers to the coast. Watch the full series and find recipes at http://www.ciaprochef.com/wca/vietnam/

The slender, serpentine profile of Vietnam extends nearly 1,000 miles from north to south, but measures just thirty miles across at its narrowest. Bordered by China to the north, and Laos and Cambodia to the west, this lengthy country can boast an astonishing range of landscapes and climates. In the chilly north, near the China border, tribal people inhabit spectacular mountains known as the Tonkinese Alps (TAWN-Kin-Ease). In the cool central highlands, coffee plantations thrive, while in the tropical south, banana trees lurk in the lush jungle valleys and miles of pristine beaches draw vacationers to the coast. Watch the full series and find recipes at http://www.ciaprochef.com/wca/vietnam/ Download Podcast Video

The slender, serpentine profile of Vietnam extends nearly 1,000 miles from north to south, but measures just thirty miles across at its narrowest. Bordered by China to the north, and Laos and Cambodia to the west, this lengthy country can boast an astonishing range of landscapes and climates. In the chilly north, near the China border, tribal people inhabit spectacular mountains known as the Tonkinese Alps (TAWN-Kin-Ease). In the cool central highlands, coffee plantations thrive, while in the tropical south, banana trees lurk in the lush jungle valleys and miles of pristine beaches draw vacationers to the coast. Download Podcast Video

Fresh coconut is one of the mainstays of the market. Young coconut, which hasn’t formed a hairy shell yet, is sweet and juicy, and vendors shave it on the spot for use in salads or for a quick snack. Note the clever knife, with its central slit, used to shave fruits and vegetables. It’s the Vietnamese version of a mandoline, and you can pick one up at the market.

Fresh coconut is one of the mainstays of the market. Young coconut, which hasn’t formed a hairy shell yet, is sweet and juicy, and vendors shave it on the spot for use in salads or for a quick snack. Note the clever knife, with its central slit, used to shave fruits and vegetables. It’s the Vietnamese version of a mandoline, and you can pick one up at the market. Download Podcast Video