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Pork with caramel

Subscribe https://bit.ly/JulieEnFranceYT In France, Asian cuisine carries a touch of exotism, appealing to a large portion of the population. While the differences between Chinese and Japanese dishes are fairly obvious, it’s not always easy to distinguish the unique culinary characteristics of each Asian country—aside from Indian cuisine. Just like Europe has its regional specialties, Asia also has its own. Neighboring countries like China, Thailand, Vietnam, and Cambodia share common references and similar products, but geographical, historical, and climatic diversity gives rise to distinct specialties in each region. Unknowingly, the French often consume traditional Vietnamese dishes, which are commonly found on the menus of Chinese restaurants in France. The art of Vietnamese cooking is often centered around nuoc mam—a sauce made from fermented anchovies and fish in salt, which imparts a distinctive flavor to the cuisine. Recipes can vary from the north to the south of Vietnam. Pork with caramel is a classic dish found in many Asian restaurants. It’s a subtle sweet-salty meat dish, simmered in sugar and soy sauce or nuoc mam, with a beautiful amber color. Contrary to what the name might suggest and how it is typically found in so-called "Asian" restaurants, the Vietnamese version, Thit heo kho, is not sweet but rather savory. Regardless, it’s a dish that transports you and continues to delight the taste buds of both young and old alike.