There is a big Vietnamese community in Australia and I learned to make goi by being exposed to the different ways it can be made and then creating my own version. I have changed the way I cook this dish over the years, but one thing that always stays the same is that it must have lots of colour. It’s also very important for the dressing to have a good balance of sweet and sour flavours.
I love goi because it’s tasty, fresh and healthy. It can be simple or fancy, depending on the ingredients used. I like cooking it on special occasions, such as birthdays and death anniversaries, because it is a very traditional dish. My children [Yen, 34, Thomas, 31, and Julie, 28] love goi. I haven’t taught them how to cook it because it entices them home for a family meal when I make it for them.
As seen in Feast magazine, Issue 6, pg162.
Interview by Carla Grossetti. Photography by Katie Kaars.