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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 spring onions chicken stock garlic chives coriander leaves silky tofu
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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 spring onions iceberg lettuce Lebanese cucumbers Thai bird’s eye chiles fish sauce mint Asian shallots raw peanuts bean sprouts limes perilla fine rice vermicelli noodles
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Continue reading →: Radishes w/ Butter & SaltRecipe online from Be-Inspired (Roberta Muir): https://beinspired.au/recipes/radishes-with-butter-salt/ 1 bunch baby radishes 100g cultured butter Salt flakes, to taste 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 celery Lebanese cucumbers rice vinegar daikon radishes carrots sugar
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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 dried shiitake mushrooms black soy sauce Asian shallots potato starch bamboo shoots bok choy oyster sauce coriander leaves
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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 ground ginger Chinese five spice soy Lebanese cucumber red onion fish sauce rice vinegar dark soy sauce jumbo quail Vietnamese pickled ground chiles lime watercress Delicious! Served with Watercress, Cucumber, Spanish Onion and Tomato Salad, with…
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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 green onion shiitake mushrooms coconut water fish sauce Asian red shallots dark soy sauce sashimi grade salmon Clay pots don’t work on induction cooktops, so the Weber was dusted off Version 2: Ocean Trout with a…
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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 vermicelli rice noodles iceberg lettuce garlic chives mint char siu pork rice paper rounds perilla cooked prawns Hoisin peanut dipping sauce soy sauce hoisin sauce raw peanuts I will definitely will do this often. I have…
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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 sesame seeds fermented red bean curd fresh ginger water spinach (substituted English spinach as I couldn’t find water spinach within my lockdown radius)
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