An Australian musician’s first encounter with Vietnam's traditional dish of fermented shrimp paste (mam tom) with pickled eggplant (ca phao) left him both surprised and delighted. Despite initial apprehension about the aroma, he ended up savoring the dish, describing it as a "symphony of flavors."

A cross-cultural culinary experience

Cody Jon, a 22-year-old Australian singer-songwriter, recently joined Choi Jongrak, a South Korean YouTuber living in Ho Chi Minh City, for a traditional Vietnamese meal.

Jongrak, who co-runs a popular YouTube channel with over one million followers, frequently shares cultural and culinary experiences between Vietnam and Korea. In a recent episode, he introduced Cody to several classic Vietnamese dishes at a restaurant in the Thao Dien Ward of Thu Duc City, Ho Chi Minh City.

The meal included familiar staples like garlic stir-fried morning glory, braised pork belly (thit kho tau), spring rolls (cha gio), sour soup (canh chua), and, of course, the standout dish - ca phao chấm mam tom.

A bold introduction to mam tom

Cody's initial reaction to garlic stir-fried morning glory was positive, praising its crisp texture and the slightly sweet dipping sauce. He found the sour soup refreshing and unique, noting that its combination of pineapple and tomato was unlike any soup he'd tried before.

As the meal progressed, Cody was introduced to the fermented shrimp paste with pickled eggplant - a dish known for its polarizing aroma and intense flavor.

Jongrak playfully warned Cody, calling the dish “an acquired taste” with an aroma that can be off-putting at first. Encouraged to sniff the shrimp paste, Cody described the smell as "indescribable," comparing it to paint.

Despite his initial hesitation, Cody followed Jongrak’s advice to focus on the taste rather than the aroma.

Discovering the flavor

The Australian guest bravely dipped a crunchy eggplant into the shrimp paste and paired it with a bite of steamed rice.

He described the eggplant’s texture as crispy and enjoyable, while the shrimp paste added a complex, exciting flavor. "It’s strange but good," he said, noting that the dipping sauce enhanced the dish in a way that intrigued him.

Cody likened the experience to a symphony, where different flavors combined harmoniously. Finding himself unexpectedly drawn to the dish, he continued to eat more, commenting on how the taste improved with each bite.

By the end of the meal, Cody was thoroughly impressed with the variety and freshness of the traditional Vietnamese dishes. He expressed gratitude to Jongrak for the experience, calling it one of the most enjoyable meals he had had in a long time.

This cross-cultural exchange highlighted the power of food to bridge differences and create unforgettable memories.