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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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Continue reading →: Wok-tossed water spinach with fermented bean curd sauce (Rau muông xào chao)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 →: *Salt and pepper tofu (Đâu hu rang muôi)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 238)by Pauline Nguyen and Luke Nguyen and Mark Jensen Vegetarian dipping sauce (Nuôc châm chay) This is one of my favourite dishes. This recipie calls for firm tofu (which I used). I prefer the silken tofu version which although harder to make sure it…
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Continue reading →: *Chargrilled eggplant with shallot and chilli (Cà tím nuóʼng)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 234) by Pauline Nguyen and Luke Nguyen andMark Jensen Vietnam National Day (September 2) Happy Ngày Quốc Khánh Love this dish! Served with: Dipping fish sauce (Nuóc măm châm) (p31) Spring onion oil (Mõ hành) (p37) Fried red Asian shallots (Hành phi) (p38) Roasted…
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![*Wok-fried rice noodles (Char kway teow) [Cheong Liew OAM]](https://eastingtonpaddington.com/wp-content/uploads/2025/02/img_8420.jpeg?w=1024)
Continue reading →: *Wok-fried rice noodles (Char kway teow) [Cheong Liew OAM]from The Great Australian Cookbook: The Ultimate Celebration of the Food We Love from 100 of Australia’s Finest Cooks, Chefs, Bakers and Local Heroes (page 228) by Helen Greenwood WOW. This is my favourite version of the 3. MRS B: “Loved the dish. The basa trout and prawns livened by the tiny morsels of…
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