The flavors of Vietnam come to life on the plate at HaiSous {1800 South Carpenter Street; 312.702.1303} in Pilsen. Drawing upon family recipes, street food trends, and traditional techniques, Chef Thai Dang has created an adventurous menu of original Vietnamese dishes that changes as quickly as the seasons. This fusion of old and new flavors is on full display in items like the Fresh Papaya Salad with Vietnamese beef jerky, Mussels cooked in an aromatic coconut broth, and Fried Chicken Wings smothered in caramelized fish sauce. Bí Nướng (the dish showcased here) is cooked using the traditional Vietnamese clay pot method and has quickly become this season’s most popular dish at HaiSous (and it just so happens to be vegan and gluten-free!).
- KABOCHA SQUASH is grilled in Chef Dang’s Lo Dat, an authentic charcoal-fired clay pot used by his very own mother when he was growing up.
- The slow-cooked sweetness of SMOTHERED ONIONS perfectly complements the smoky char of the squash.
- Salty TOASTED PEANUTS add a contrasting texture.
- A classic sprinkling of SESAME SEEDS finishes the dish.
By Audrey Rompon
The post Culinary Close-Up: Bí Nướng from HaiSous appeared first on DiningOut Chicago.