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This article was originally published on the Macaroni Kid
What’s the secret ingredient? That one question weighed heavily on the mind of Chef Thoa Nguyen this past winter. Founder of Chinoise Café Issaquah at Grand Ridge Plaza in Issaquah, Washington, Nguyen was selected to compete on The Food Network’s “Beat Bobby Flay” show. The popular series pits talented chefs against one another in a race to create a unique dish with a secret ingredient. The winning chef continues to the next round to battle with celebrity chef Bobby Flay.
Several months ago, Nguyen traveled to New York City to tape the show, but was sworn to secrecy until the episode aired on May 14. We caught up with her to learn more about the experience of appearing on The Food Network. Warning: major spoilers ahead. (If you love a surprise, we suggest watching the episode, titled “Homeland,” online or on demand before reading further.)
Like many chefs, Nguyen is a huge fan of the “Beat Bobby Flay” show and The Food Network. In the first round of every episode, chefs compete using the same mystery ingredient. With thousands of possibilities in-mind, Nguyen spent weeks researching recipes and considering all the options for random ingredients, such as beets. According to Nguyen, once the ingredient is revealed during taping, “you have to think quickly and go with it.” In her case, the secret ingredient was oranges. She won the round with a mouth-watering citrus salad with grilled shrimp.
For Nguyen, nerves didn’t set in during taping (although her husband opted to wait outside because watching in the studio audience was too nerve-wracking). “You’re cooking under a great deal of pressure without being able to plan ahead,” recalls Nguyen. “You only have your experience; you trust in yourself and focus. Then, it’s fun to see what you can do.”
With Nguyen advancing to the next round to compete against Bobby Flay, producers gave her the option to cook one of three signature dishes from the restaurant’s menu. She and Bobby Flay would then go head-to-head to cook the same dish.
Nguyen chose Bi Bim Bap, a Korean dish that translates as “mixed rice.” Bi Bim Bap recipes vary widely and each family has their favorite, but most recipes combine rice, vegetables (fresh and cooked) and grilled meat – plus an egg on top. Nguyen’s version replaces the traditional grilled beef with Ahi (Tuna) Poke, and the fried egg with a sweet egg omelet sliced into thin strips.
“At first I was afraid that I would run out of time,” explains Nguyen. “This is a dish that requires several steps, from making your own kimchi (pickled vegetable garnish) to the sauce. The food pantry is stocked expertly and everything is fresh and of the highest quality. I glanced over at Bobby and he was making traditional Bi Bim Bap. In the end, I finished early and was able to joke with Bobby about giving him an extra hand.”
When the judging panel weighed in, Nguyen’s Bi Bim Bap won the day and she officially “Beat Bobby Flay” – an honor few chefs have earned in the show’s five seasons. Nguyen celebrated her win back home by announcing that she will open a new restaurant in the Beardslee Crossing development in Bothell, Washington later this year.
To learn more about Nguyen’s winning Pan Asian cooking style and get a copy of her Bi Bim Bap recipe, visit chinoisecafe.com. If you would like to share the cooking experience with kids and inspire them to help out, we suggest you check out the children’s book by Linda Sue Park titled Bee-bim Bop! – your local library may have a copy or two.
You can also try Bi Bim Bap yourself at Chinoise Café Issaquah at Grand Ridge Plaza, where it’s the star of the menu. Chinoise Café is located at 936 NE Park Drive in Issaquah Highlands, between Regal Cinemas and PinkaBella Cupcakes.
Directions and Parking at Grand Ridge Plaza: From I-90, take Exit 18 and follow E Sunset Way/Highlands Drive toward Issaquah Highlands. Continue on Highlands Drive for about half a mile to arrive at Grand Ridge Plaza. The shopping center offers plenty of free parking.
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