Princeton Club treats gastronomes to a delightful Vietnamese Food Festival 

Princeton Club’s recently concluded Vietnamese Food Festival treated patrons to a gamut of dishes from the South Asian Republic. Known for its fresh flavours of herbs, vegetables and minimal use of oil and dairy products, Vietnamese cuisine is deemed to be one of the healthiest cuisines in the world. The special gastronomy experience, organised from May 11 to 14, started with Pho — a Vietnamese soup made with rice noodles, herbs and meat, a popular appetiser served in households, street stalls and restaurants in Vietnam. Replete with flavours of crisp pickled vegetables, sweet prawns, heady herbs, fried shallot, toasted peanuts, tangy spicy dressing and a Vietnamese fish sauce vinaigrette, Lotus Root Salad is perfect for summer. The fare also included a Vietnamese rice paper roll that wraps chicken, lettuce, Chinese cabbage, peanut and tomato sauce dressing in a delicate rice paper.“We live in an exciting culinary era. Food is not only extremely abundant in Calcutta, but also more varied than ever before. We at Princeton Club like our guests to take a culinary tour through different ethnic cuisines. Hence the idea of Vietnamese food festival came to our mind. Vietnamese cuisine is based on fresh ingredients, minimal cooking, lots of leafy greens and fish, very limited amounts of animal protein and fat, and moderate use of sugar. This cuisine is apt for the sweltering heat of summer,” said Sanjay Karmakar, manager of operations, Princeton Club.