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Continue reading →: Chargrilled barramundi (Cá nuóʼng)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 198)by Pauline Nguyen and Luke Nguyen and Mark Jensen Served with plenty of butter lettuce, perilla, mint, and rice paper p198 Anchovy and pineapple sauce p199 Fish dipping sauce p33 All pages from Secrets of Red Lantern Instead of caster sugar, I substituted two…
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Continue reading →: Lemon-cured sirloin (Bò tái chanh)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 194)by Pauline Nguyen and Luke Nguyen and Mark Jensen
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Continue reading →: *Crisp vegetarian rice flour crepe (Bánh xèo chay)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 233) by Pauline Nguyen and Luke Nguyen and Mark Jensen Served with Dipping Fish Sauce. P 33.
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Continue reading →: Turmeric and lemon grass vegetarian curry (Cà ri chay)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 236) by Pauline Nguyen and Luke Nguyen and Mark Jensen I noticed too late the quantities serve 6 as a main course. I departed from the recipe in three respects: 1. Instead of 1.08L of coconut cream, I used half coconut cream, and half coconut…
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Continue reading →: *Tamarind and pineapple broth with silver perch (Canh chua cá)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 97) by Pauline Nguyen and Luke Nguyen and Mark Jensen (It would not fit in the clay pot, so I used a large sauspan). Required Elephant Ear Stem (taro stalks). First for me. I used the leaf as decoration (as well as the stem in…
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Continue reading →: Wok fried noodles with tofu, prawns and vegetablesBok Choy, carrot, Asian Mushrooms, spring onion, garlic, ginger, chilli, soy sauce, fish sauce, and sesame oil
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Continue reading →: Fried Noodles with Bean Sprouts (Mi Xao Gia).From The Exotic Cookery Course: Vietnam (page 44) by Thai Dang. Cao Simple and good!
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Continue reading →: Grilled corn with scallion oil (Bắp nướng mỡ hành)from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (page 183) by Andrea Nguyen
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Continue reading →: *Ling fillets marinated with dill and turmeric (Cha cá)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 167) by Pauline Nguyen and Luke Nguyen and Mark Jensen Highly recommended, it was like a healthy laksa! Red Rice Stir fry Broccoli, English Spinach, Spring Onions, garlic, chilli, oyster sauce and soy sauce.
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Continue reading →: Coconut crème caramel (Bánh gan)from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 27)by Roberta Muir and Mark Jensen I need more practice with this, the sauce turned to toffee! Attempt 2 (added toasted desiccated coconut)
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