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Continue reading →: Mussels with lemon grass, chilli and garlic (Chem chép xa ót)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 175) by Pauline Nguyen and Luke Nguyen and Mark Jensen
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Continue reading →: Silken tofu and garlic chive soup (Canh đâu hu he)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 235) by Pauline Nguyen and Luke Nguyen and Mark Jensen
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Continue reading →: Vermicelli salad (Bún vói rau thom)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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Continue reading →: Radishes w/ Butter & SaltRecipe online from Be-Inspired (Roberta Muir): https://beinspired.au/recipes/radishes-with-butter-salt/ For me it was just a minimal spread of butter, and one or two flakes of salt per half radish. Both I found overpowering, as I rarely use either.
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Continue reading →: *Pickled vegetables (Đô chua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 34) by Pauline Nguyen and Luke Nguyen andMark Jensen
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Continue reading →: Wok-tossed bok choy with bamboo shoots and shiitake mushrooms (Măng xào nâm đông cô)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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Continue reading →: Watercress & Cucumber Salad (Gỏi Xà Lách Son Và Dưa Leo)Watercress, Cucumber, Spanish Onion and Tomato Salad, with Dipping Fish Sauce. This was a refreshing salad.
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Continue reading →: Five spice quail (Chim cút chiên dòn)from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 19) by Mark Jensen and Roberta Muir Delicious! Served with Watercress, Cucumber, Spanish Onion and Tomato Salad, with Dipping Fish Sauce. This was a refreshing salad. (Both sauces were from the book, and the same as what I used with Salt & Pepper…
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Continue reading →: Caramelised clay pot salmon (Cá kho tộ)from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 23) by Roberta Muir and Mark Jensen Clay pots don’t work on induction cooktops, so the Weber was dusted off Version 2: Ocean Trout with a side of pickles.
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Continue reading →: *Fresh rice paper rolls with prawn & pork (Gỏi cuốn)from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 17) by Roberta Muir and Mark Jensen Hoisin peanut dipping sauce I will definitely will do this often. I have quite a few Vietnamese cookbooks, so I read each of the sections on rice paper rolls. Most of them use a soft lettuce…
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