In the seventh episode of Classic Bites - chef Jerry Mai takes our host Mitch Orr to Richmond, a Melbourne suburb with a vibrant Vietnamese community that she has been visiting for over 20 years. Here they visit Thanh Ha 2 to chat with chef and owner Ha Nguyen and sample some of her delicious dishes. Then it's back to Jerry's restaurant Pho Nom where she cooks up an epic dish for Mitch taking inspiration from the morning's feast at Thanh Ha 2.
Richmond has been a hub for Vietnamese cuisine for over two decades, with restaurants like Thanh Ha 2 laying the foundation for contemporary Vietnamese food.
Discovering Thanh Ha 2
Jerry visits Thanh Ha 2, a long-standing Vietnamese institution in Richmond, known for its signature dishes, bun sale, and awesome.
Her strong connection with Tanhatu as a place where she learned to cook for her customers and felt excited about the culinary experience.
Culinary Experimentation
Jerry plan to experiment with the beef stew they had earlier, transforming it with Asian spices and flavors.
She demonstrates how to prepare the transformed beef stew, emphasizing the importance of spices, lemongrass, garlic, and tomato paste.
The slow cooking process for the beef stew involves keeping it at around 180 degrees for about three to four hours to ensure tenderness.
After hours of cooking, the beef stew is served in the middle of the table, ready to be enjoyed with rice or banh mi, accompanied by fresh garnishes.
The rich broth of the beef stew is ideal for dipping noodles, making it a perfect dish for indulgence and culinary delight.