Simon Stanley takes two Vietnamese members of the AsiaLIFE team, Phuong Thao and Cam Tu Tran, for their first traditional British Sunday roast.
We’ve come to Dtwo Sportspub at 55-57 Thao Dien, District 2. The Sunday roast here is already legendary for its size, value for money (VND200,000) and authenticity. Thao has spotted the mammoth meal on the menu board. “I’m a little scared,” she says.
Loaded with Yorkshire puddings, plenty of fresh veg, creamy mashed potato and crisp roast potatoes, plus all the trimmings, our meals soon arrive and sit between us. The meat changes each week and today we have a mountain of beautifully blushed pink slices of beef courtesy of The Meatworks.
CTT: For a family meal in Vietnam, we would prepare lots of dishes – meat, fish, vegetables, rice, and a soup – but we don’t put them all on the same plate like this.
PT: It’s so big.
SS: How about the flavours?
PT: I don’t like this [mashed potato]. I had it before in KFC. It reminds me of baby food. The rest is nice. But there’s so much!
CTT: It’s a bit strange having a pudding on the plate [holding up a Yorkie], but I like it. British food is good.
SS: Agreed, but I see you’ve added some chilli sauce to everything…
CTT: I’m Vietnamese!
SS: Don’t sweat it. I’ve seen British people coating their roast dinners in ketchup, so you’re not the first to commit such sacrilege. In fact, compared to Asian food, there’s hardly any added spices or herbs here. It’s all about combining the flavours; getting a bit of everything on your fork, mixing it up.
CTT: Peas and mashed potato works well.
SS: A classic combo.
PT: I can’t finish it. Do you use the leftovers for anything?
SS: Yes, it’s called bubble and squeak.
SS: Another time, maybe.