Eastington@Paddington

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 63) by Pauline Nguyen and Luke Nguyen and Mark Jensen Mrs B: “Bitter melon rightly named. A very sophisticated dish. The stuffing was a beautiful foil for the melon” VERSION 2 As the stuffing makes about twice the quantity needed for the original dish, I…

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Desserts, Pineapple, VIETNAM

Watermelon jelly with pineapple & mint salad (Thạch dưa hấu với dớa và bạc hà)

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Marcus

on

February 24, 2025

Watermelon jelly with pineapple & mint salad (Thạch dưa hấu với dớa và bạc hà)

from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 43) by Mark Jensen and Roberta Muir

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Snapper, VIETNAM

Crispy-skin snapper with ginger and lime fish sauce (Cá chiên dòn)

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Marcus

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February 24, 2025

Crispy-skin snapper with ginger and lime fish sauce (Cá chiên dòn)

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 197) by Pauline Nguyen and Luke Nguyen and Mark Jensen This was very good. Served with steamed Bok Choy in oyster sauce with garlic and chilli

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*Favourites, Eggs, Pig, VIETNAM

*Omelette of pork mince, preserved radish and spring onion (Trúŉg chiên thit băm)

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Marcus

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February 24, 2025

*Omelette of pork mince, preserved radish and spring onion (Trúŉg chiên thit băm)

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 59)by Pauline Nguyen and Luke Nguyen and Mark Jensen Served with white rice, fish sauce and fresh chilli. I added coriander and spring onions as a garnish like the photo in the book. Note sure why this omelette uses black pepper corns. (Black pepper…

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*Favourites, Snake beans, VIETNAM

*Wok-tossed snake beans in oyster sauce (Đâu đũa xào)

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Marcus

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February 24, 2025

*Wok-tossed snake beans in oyster sauce (Đâu đũa xào)

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 238) by Pauline Nguyen and Luke Nguyen and Mark Jensen

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*Favourites, Salmon, VIETNAM

*Salad of chargrilled salmon, pickled vegetables and bean sprouts (Goi cá nuóŉg)

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Marcus

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February 24, 2025

*Salad of chargrilled salmon, pickled vegetables and bean sprouts (Goi cá nuóŉg)

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 87) by Pauline Nguyen and Luke Nguyen and Mark Jensen This is a big explosion of flavours! (I substituted stevia for sugar) The skin I dried in a fan forced oven on a silicone sheet.

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Spinach, VIETNAM

Wok-tossed water spinach with fermented bean curd sauce (Rau muông xào chao)

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Marcus

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February 24, 2025

Wok-tossed water spinach with fermented bean curd sauce (Rau muông xào chao)

fromSecrets of the Red Lantern: Stories and Recipes from the Heart(page 241) by Pauline Nguyen and Luke Nguyen and Mark Jensen

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*Favourites, Noodles, Salad, VIETNAM

*Vermicelli salad (Bún vói rau thom)

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Marcus

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February 24, 2025

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 118)by Pauline Nguyen and Luke Nguyen and Mark Jensen

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Pig, VIETNAM

Stir-fried pork with lemongrass, chilli & garlic (Thịt heo sả ớt tỏi)

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Marcus

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February 24, 2025

Stir-fried pork with lemongrass, chilli & garlic (Thịt heo sả ớt tỏi)

from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 38) by Mark Jensen and Roberta Muir Great idea Roberta to zest the lemon grass. (Especially when the stalk was very hard). I got so much zest from one, I needed to add more oil to create a marinade.

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