Q&A: Beth McDonald – The Hanoi Bike Shop
- The List
- 27 October 2014
Assistant Manager and Pho Chef talks festive food as Christmas approaches
How does your restaurant change in look and atmosphere in December? What effect are you hoping for?
We like to keep things as authentic as possible, even throughout the festive period, therefore we have very few decorations. We do however like to keep a fun party atmosphere over the festive
What are the challenges in catering for larger groups and parties? What works? What doesn't work?
The challenges which face us are usually involving space due to our Canteen style, traditional Vietnamese surroundings. However our upstairs room can be arranged for larger parties. The Vietnamese cuisine we serve is designed for sharing so is ideal for large groups.
Anything new and exciting likely to be on your December menu this year?
Well that would be our Jungle fowl, including partridge and pheasant, varieties of which are native to Vietnam. You will be surprised to hear that they are all Scottish born and bred ... you should pop in to find out more!
Any top tips for cooking for a big group at home?
OK, a stalk of fresh brussels sprouts has just arrived in the kitchen. What do you do next?
We would treat brussels sprouts in a true Vietnamese fashion with fish sauce, chilli garlic, crispy shallots and herbs ... we wouldn’t give our sprouts any other treatment!
What's your favourite day of the Christmas season? What are you likely to be eating?
My favourite day would be boxing day, turning Mum’s leftover turkey into a wonderful Ca Ri Ga,
spiced coconut and coriander turkey curry!