Vol. 5 - Fusion Recipes

 What if culinary history had flowed in reverse—how would global flavours transform if cultures swapped roles in the kitchen?

Imagine if culinary history flipped its script. What if, instead of French influence shaping Vietnamese cuisine, Vietnamese flavours had journeyed to France, inspiring dishes in classic French kitchens? In this volume of Trading Tastes, I have envisioned and created 4 recipes which explore the concept of reverse fusion cuisine, exploring a world of flavours inspired by the previous editions of the series, reimagining how iconic dishes may look if culinary paths had crossed the other way around.

More Fusion Food!

Vol. 1 - THE BÁNH MÌ

In the first edition of the blog series, we indulged ourselves into how the classic Banh Mi came to be, delving into the French occupation of Vietnam and the various ingredients brought over - such as pâté and the baguette. For the next few centuries, such ingredients became embedded in Vietnamese food culture, combining cultures by melding together French produce with local flavours. 

Find Out More Here!

But what if these roles were reversed? Imagine an alternate history in which it was Vietnam who occupied France at such a time, what would the culinary landscape of such an event turn out to be? Based on such hypotheticals, I have devised the first recipe of this blog edition, combining classic Vietnamese produce with a staple of French cooking. 

Rouleaux de Printemps - Bouillabaisse Spring Rolls

To mimic the influence in which the French had, I aimed to match the purpose that the baguette served within the eating experience of the banh mi, and translate that over to a traditional Southeast Asian palate. I needed to find a Vietnamese twist on the role bread takes up within the concept of a banh mi. This led me to rice paper wrappers, which are used as a neat, handheld parcel to deliver more flavourful fillings, much like a French baguette would. With this base, and the understanding of rice paper wrappers commonly being used to make Vietnamese spring rolls, I began to plan the French aspect of the dish. 

Bouillabaisse Recipe Here!

Through this logic, I aimed to take advantage of the fresh, vibrant nature of spring rolls, and find a suitable counterpart to that, inspired by the classic kitchens of France. And what could be more fresh than Bouillabaisse - a soup made from freshly caught seafood, originally made by humble fisherman in Marseille, and has since been upscaled to fit the high class society of fine dining. From this, my plan was clear - create a new take on Vietnamese spring rolls, filled with fresh seafood accompanied with a Bouillabaisse inspired dipping sauce.

Roleaux de Printemps Recipe Here!

Vol. 2 - GALINHA À AFRICANA

In this edition of Trading Tastes, we explored the unique Macanese food scene, and how Portuguese settlers sculpted what is now known to be some of the oldest fusion food recorded. A telling example of this, Galinha A Africana (African Chicken), was used to highlight the melding of cultures and tastes into something unique and tasty. 

Explore More Here!

But what if these roles were reversed? What if residents of Macau had settled on the shores of Portugal instead? In order to visualise how this could play out, I aimed to take a staple of the Portuguese diet and incorporate Macanese influence throughout its assembly. This way of thinking led to the creation of the second recipe of this blog edition.

Fran-Char-Siunha - Macanese Francesinha

Classic Portuguese cooking can be defined in many ways, drawing heavily on Mediterranean techniques and produce sourced from the Atlantic. Its notoriety for grilled meats has also gained global recognition, most strikingly from the success observed through the Nandos restaurant chain. However, more authentically speaking, nothing quite embodies the Iberian peninsula like the Francesinha (Fran-Chesh-Een-Ya). Originally created in Porto, this dish combines the concept of the French Croque Madame with the Portuguese art of grilled meats, a fusion food in its own right! Layers of cured ham, steak and linguica - a traditional pork sausage - are placed between two slices of thick white bread. Sliced cheese is then draped over the tower of bread and meat, melted by ladles of near molten tomato-and-beer sauce, molho. To add to the chaos, a fried egg is then placed atop the creation to crown a delicious and indulgent take on your plain old toastie. 

Francesinha Recipe

Using the template of such a dish, I was able to incorporate ingredients associated with the Cantonese style of cooking native to Macau, in order to create the aptly named Fran-Char-Siunha.

Fran-Char-Siunha Recipe Here!

Vol. 3 - Gumbo

In volume 3 of Trading Tastes, we were transported to the colonial Deep South, which acted as a melting pot of different cuisines, all fusing together to make new and exciting dishes. Nothing quite encapsulates this influence as well as Gumbo, which drew inspiration from French techniques, paired with both Native American and African ingredients alike. Such a comforting bowl of excellently spiced broth paired with hearty vegetables and various assorted meats is a prime example of the Creole cooking culture we know today. 

Explore More Here!

But what if these roles were reversed? What if Native American techniques took on French and African ingredients instead? Such a hypothetical gave birth to the third recipe of this blog edition.

Saumon sur Bâtonnets - French Inspired Salmon on Sticks

Native American cuisine draws on very basic means of cooking using simple ingredients, mainly taking advantage of what can be sourced solely from the natural environment. As one of the oldest cooking methods in the North American continent, open flame roasting of meats was a staple technique within the culture, while also making use of native produce such as corn and maize. This allowed for an easy, yet satiating way of cooking and eating. One of the ways such techniques are showcased can be explored through the Northwest of the continent, in which river fishing was the main source of hunting and gathering, specifically taking advantage of the abundance of salmon. Ceremony, song, dance, and prayer were said to bring back the salmon each year to spawn and make their run for preservation of their species. When caught, the salmon was then roasted on sticks over fiery pits of wood and coal. 

Native American Roast Salmon on Sticks

In order to create an alternate history based dish, such a method, combined with an African and French inspired marinade was devised, resulting in the creation of the third recipe of the series, Saumon sur Bâtonnets.

Saumon sur Bâtonnets Recipe Here!

Vol. 4 - Ramen

Concluding the exploration of fusion cuisine, volume 4 of the Trading Tastes series dived into the innovative evolution of modern day Ramen. Taking inspiration from soup based noodle dishes brought over by Chinese immigration, Ramen has transformed into being synonymous with Japan and its culture. A hearty, umami packed broth topped with fresh, seasonal veggies and rich, mouthwatering meats makes for a vibrant, moreish staple of East Asian cooking. 

Learn About Ramen!

But what if roles were reversed? What dish would encapsulate a way of cooking brought over by the Japanese to China, and then adapted to fit the native palate? This train of thought brought with it the fourth and final recipe of the Trading Tastes series.

Wokonomiyaki - Chinese Okonomiyaki

Japan has a rich culinary history, drawing upon unique ways of cooking and an emphasis on seasonal, local ingredients. In post-war Japan, and experiencing a short supply of rice, Japanese locals had to make do in the absence of such a staple ingredient of their cooking. This gave rise to the popularity of Okonomiyaki, an inexpensive, filling savoury pancake which incorporated vegetables and meat into the batter to create an easy dish suitable for all ages. Hailing from the more simple 16th century technique of savoury crêpe making - known as funoyaki - the evolution into Okonomiyaki was then further transformed into regional and modern adaptations. Cooked on a flat griddle, and now topped with a worcestershire based sauce, kewpie mayo and bonito (dried fish) flakes, Okonomiyaki is now seen as a widely available, hearty meal throughout the nation, with thousands of restaurants dedicated to its mastery sprawled across Japan. 

Traditional Okonomiyaki!

Using the base concept of this savoury pancake dish, and by including traditional Chinese cooking, the creation of ‘Wokonomiyaki’ was brought to life for the final recipe of the series.

Wokonomiyaki Recipe Here!

So that concludes the Trading Tastes series, an invigorating whistle stop tour of the worlds finest and most unique fusion food wonders, capped off with 4 bespoke recipe ideas that incorporate an alternate culinary history! A big thanks to each and every one of you readers who joined me on this adventure and provided me with great support and feedback throughout! It's been an absolute pleasure, and let me know what you think about this last edition of the series!!!

Additional Resources: Char Siu Pork Recipe