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Continue reading →: *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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Continue reading →: *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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Continue reading →: *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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Continue reading →: 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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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 →: 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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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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