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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 rice paddy herb lemons garlic sawtooth herb red onions Thai bird’s eye chiles beef sirloin steaks fish sauce raw peanuts bean sprouts
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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 turmeric dried shiitake mushrooms spring onions tofu canned coconut cream soda water mint oyster mushrooms bean sprouts enoki mushrooms butter lettuce perilla rice flour mung beans 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 turmeric Thai red curry powder baby corn potatoes tamarind paste garlic canned coconut cream palm sugar button mushrooms snow peas Japanese eggplants Asian shallots raw peanuts bean sprouts winter squash bok choy dried red chiles…
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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 rice paddy herb (substituted coriander) tomatoes okra taro stalks garlic Thai bird’s eye chiles fish sauce Asian shallots silver perch (substituted basa, prawns and tofu) bean sprouts tamarind pulp pineapple fish stock (It would not…
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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 spring onions canola oil corn
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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 turmeric curry powder spring onions lemons dill fish sauce ling bean sprouts yogurt fine rice vermicelli noodles Highly recommended, it was like a healthy laksa! Red Rice Stir fry Broccoli, English Spinach, Spring Onions, garlic,…
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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 coconut cream egg sugar milk I need more practice with this, the sauce turned to toffee! Attempt 2 (added toasted desiccated coconut)
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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 garlic mussels Thai bird’s eye chiles fish sauce potato starch oyster sauce lemongrass coriander leaves
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