Why Over-Modifying Traditional Foods Can Dishonor Cultural Identity - what are the vietnamese dishes at restaurants

Bon Appétit angered many Asian-Americans in September for its accepted "mistakes" and epic style
Failed tutorial video of Vietnamese noodle soup pho.
The magazine touted pho as a "new ramen", which of course is Japanese and a master of how to eat pho with a young white chef.
A month later, the magazine, proud of the "place where food and culture meet", once again praised its "Halo"
"Halo" is a signature shaved ice and tropical fruit training class in the Philippines.
Bon appe tit published the article in August 2016.
But the recipe went viral in October, the month of Filipino American History.
The tribute recipes include blueberry and blackberry puree, lime juice, coconut milk, fudge and popcorn (popcorn? ! ? ). First, halo-
Aura is not smoothies.
Frankly, this is a combination of feelings of blasphemy.
The comments section, which Bon appe tit has removed since then, exploded in a polite and fun way in a bitter and mean voice --loving people (
Of course, it does not include the killing situation during the new president of the Philippines. )
Readers on Twitter call it "blasphemy", "disgusting" and "Columbus recipe ".
On Facebook, Filipinos made angry comments about Recipe Makers (Chris Morocco)
And photographers (Alex Lau)
Like those in pho-gate.
I have been eating Filipino food all my life and have heard a lot of predictions that Filipino food will be the next big thing.
But somehow, the taste of eight kilometers (shrimp paste), patis (fish sauce), fried tuyo (dried fish)
Or the fear factor of balut (duck embryo)
Our dishes are always under the lid.
It's finally time to eat Filipino food.
This interest exists not only on the West Coast or Queens, where there is a large population of the Philippines, but is now booming on the East Coast as well, with a growing fan base in Europe.
It's okay now-even cool —
Go out for Filipino food, thanks in part to Bon appe tit, which was named Washington, D. C. in August 2016C.
Bad Saint is the second-ranked restaurant in the country.
The irony is here.
A few articles have been written about why Halo
Halo tribute is so wrong on so many levels.
This is the song of my aura.
I was born in the tropical country of the Philippines in the hot and humid summer, worth a cooling savior.
We pray for shade, shower and airconditioner.
But with or without these blessings, the Filipinos find salvation in the Dew known as the aura --halo (HAH-loh HAH-loh).
This local Merida snack consists of a mixture of shaved ice and beans, fruit jam, condensed milk and sometimes ice
Cream, flan and ubeng halaya (purple yam jam).
These fillings are piled together like a colorful tropical fruit.
Salad in the snow.
Imagine the red and black Mungo (mung beans)at the bottom;
Cooked saging na saba yellow (
Native Bananas), langka (jackfruit)or garbanzos;
White light milk, coconut fruit ,(coconut jelly), macapuno (young coconut)and kaong (palm fruit);
Kamote in orange (yams).
Add the translucent and chewy flavors of sago (tapioca pearls)and gulaman (
Like a jelly made of natural qiongjiao. agar).
The crisis stems from pinipig (
Baked glutinous rice at night).
The aura in Tagalog means mixing-this is what you do when you consume this delicacy, spin it together until it turns into a beautiful purple.
Filipinos believe Halo
This tropical cool place dates back to our colonial history.
The Japanese came to the Philippines before World War II and since the 10 th century their royal family members have been enjoying the ice and they have brought us the aura of the first version --
Called the halo of Mungoya --
White beans on ice.
1902 after Spain
The American war made the Philippines a territory of the United States, where Americans built Island ice Mills. Halo-
Halo evokes memories of the lives of millions of Filipinos scattered around the world in the Philippines.
I think of the streets of my childhood, my barkada (
Tight group of friends)got our halo-
Halo treatment in Carinderia corner (
Like a food truck, but at the chef's House).
I think of our neighbor, Laura Lucine, the grandmother of a friend, who sold the halo --
Halo of Two Pesos
She placed a small table in front of the house with small plastic containers and a bowl of ingredients.
We pointed our glasses to what we wanted.
I can understand Bon appe tit's desire to make an old recipe or even understand why it chose to use certain ingredients.
Dark berries mixed with ice may produce tones similar to traditional purple yam.
The texture of the bear gum is like the softness of coconut jelly and potato powder Pearl.
Popcorn, probably the weirdest inclusion, could be another Filipino ice snack, mais con hielo (corn with ice).
But the popcorn is not fresh or wet.
Because we didn't put the citrus in the halo, green lime juice is a mystery --halo at all.
And coconut milk. . .
Well, now it's cool that we use it in a lot of food --
Except for the nature in the Halohalo.
Like any cultural dish on the Western stage, Philippine dishes are also popular.
There is no problem except that the modifications do not have any similarities to the original in flavor and texture.
In the Western world, serious discussions about national food are not true.
I love tradition but as a chef and an artist I respect evolution
Distortion or adjustment here and there.
For a healthier version, I do it myself --
Rice oatmeal in Champorado (
Chocolate breakfast porridge)
Grind Turkey for embutido instead of pork and hot dogs (Meat roll)
And the peas in my seafood rice.
When an adjustment successfully presents the chef's culinary vision without sacrificing taste, I sing a love song of praise.
But unfortunately, Bon appe tit's recent efforts to appeal to different readers by modernizing dishes from other cultures have led to a social media disaster.
However, I did not see an apology for this halohalo debacle.
Still, there may be something positive.
Of course, millions of foodies in this generation are beginning to accept Philippine food and culture.
If nothing else, perhaps this fiasco will teach those who want to recreate or revise the tradition to cook with care and respect.