Yesterday celebrated the start of Lunar New Year as 2025 welcomed the Chinese Year of the Snake. Who better to ask for vibrant Vietnamese seafood recipes to mark the occasion than former Bentley Head Chef, Nina ‘Teddie’ Huynh?
Now an ambassador for the Aquaculture Stewardship Council (ASC), Nina champions responsibly sourced seafood, advocating for environmental sustainability, fair practices and the support of communities in Vietnam. In 2025, Nina has launched Pho & Femme – a series of pop-up cooking events focused on women’s stories, Vietnamese heritage and sustainability.
The cooking events pay homage to the women who have shaped the culture, the food and the future. Through her work, Nina continues to honour her Vietnamese heritage while pushing the boundaries of sustainable fine dining.
In Vietnam, ‘Tet’ (Lunar New Year) is a time for family gatherings and the joy of sharing meals with loved ones with seafood playing an important role in culinary celebrations.
Here are two of Nina’s recipes to try at home this week:
Chao tom is iconic to Vietnamese cuisine as these prawn skewers beautifully showcase Vietnam’s love for fresh seafood, aromatic herbs and unique cooking techniques with sugar cane adding a sweet flavour that perfectly complements to savoury prawn mix.
This dish has its roots in Vietnam’s southern regions, particularly in the Mekong Delta, where sugar cane is abundant and seafood plays a central role in local cuisine. The tradition of preparing elaborate meals during Tet highlights the importance of family gatherings and abundance, as food plays a central role in celebrating the holiday.
Nina loves to add lemon myrtle to this recipe to create an Australian native-inspired version. Lemon myrtle is a slightly citrusy, aromatic leaf similar to kaffir lime that adds a lovely kick to the dish.
Caramel braised fish is renowned for its rich savoury flavour, created by slowly braising catfish fillets in a blend of fish sauce, caramel and aromatic herbs, highlighting the balance of sweet, salty and umami flavours. This dish holds a special place in the hearts of many Vietnamese people as a beloved comfort food, often enjoyed during family gatherings.
During Tet, this dish takes on additional significance and is commonly prepared as part of the festive spread to symbolise abundance and family unity – key themes of the holiday. The braised fish, with its deep and comforting flavours, represents prosperity for the year ahead, while the act of sharing a meal like this with loved ones reinforces the importance of togetherness and good fortune in the New Year.
Tip:
Adjust the seasoning and aromatics to suit your taste. For a bit more fragrance, you can add a few slices of fresh ginger.
