Host Mitch Orr goes on a journey with chef Thi Li of Anchovy in Richmond to her favourite Melbourne restaurant Lucky Noi to experience the Laotian food of Aunty Noi and her famous beef tongue dish. They then head back to Anchovy to create her own version of the classic dish.
Thi Lee takes us to Springvale, a predominantly Vietnamese community south of Melbourne, with a special focus on a high Cambodian pocket. She introduces us to Noi Lucky, her favorite restaurant in Middleburg, and its owner, Aunty Noi, who had a challenging journey to Australia.
Aunty Noi's Remarkable Journey
Aunty Noi shares her story of escaping as a refugee after the Vietnam War and her initial years working in a dim sum factory. Her dream of owning a restaurant only came true close to retirement through hard work and determination.
Lao Cuisine: The Heart of Noi Lucky
Thi Lee highlights the uniqueness of Lao cuisine, often overlooked in favor of Thai food. She expresses her love for Lao cuisine and how it resonates with people.
Cooking Twice Cooked Ox Tongue
Thi Lee introduces the dish they will be preparing at Anchovy, a twice-cooked Ox tongue glazed with native lime, galangal, and tamarind. They discuss the glazing process, using fish sauce, palm sugar, and tamarind in a 1:1:1 ratio.
The secret to their flavorful stock, made with Quail Bones from Cumulus, which has been cultivated and refined over 12 years, creating layers of flavors.
The Ox tongue, braised for 12 hours, is peeled, sliced, and grilled to perfection. Thi Lee explains the unique texture and flavors achieved by cooking it twice.