Cool Down with Chef Thái Ngọc Tâm's Chrysanthemum, Longan Jelly and Italian Granita

In the heart of Vietnam's vibrant culinary scene, chef Thái Ngọc Tâm continues to inspire with her innovative yet deeply rooted approach to Vietnamese cuisine. Her latest offering, a delicate chrysanthemum and longan jelly paired with Italian granita, is more than just a recipe; it's a testament to her philosophy of blending traditional flavors with modern techniques. As shared with Tuổi Trẻ, Tâm's passion, ignited by her father, drives her to explore the vast world of gastronomy and share its wonders. This particular dessert, perfect for beating the heat, showcases her skill in balancing natural sweetness from longans with the subtle aroma of chrysanthemum. The detailed instructions, particularly on how to handle the 'sensitive' chrysanthemum and achieve the ideal jelly consistency using a mix of agar and jelly powder, highlight the precision she brings to her craft. For us at Tuổi Trẻ, Tâm's journey from a Top Chef Vietnam finalist to a respected culinary educator and innovator is a source of pride, reflecting the growing sophistication and global recognition of Vietnamese gastronomy. Her ability to make complex dishes accessible and enjoyable for home cooks is what makes her contributions so valuable.

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Cuisine is vast and immense, I share and guide cooking methods so that people can understand the world of cuisine more deeply and know how to make more delicious dishes for their loved ones.