b'Indochinese Cuisine From& at h e \x08 F r e n c h \x08 testament to theC o n n e c t i o narchitecturetoeducation,theFrenchcolonial Its not only ingredients that bare erainIndochinahashadprofoundandlasting colonialera,butalsocookingstyles.Sauting,impactonsocietyinSoutheastAsia.Eventoday, roasting and grilling have all become integral to thenearly 70 years after the last garrison of colonial rule Indochineseculinarytradition,ashavetraditionalwasreturnedtolocalhands,astrongcolonial Frenchculinarytechniquessuchasbraising,influencecanbeseenacrossVietnam,Laosand poaching, and deglazing.Cambodia. While there is certainly something to besaid of the romantic vibes of colonial architecture inthe region, the most tantalising record of this Frenchconnection is undoubtedly in the cuisine.Instarkcontrastwithneighbouringcountries,traditionallywesterningredientslikebutter,cream,cheese,breadand,ofcourse,winestillfindthemselves in dishes and on plates but with a uniquecharacter and flair that has been imbued upon themover decades.'