This book was lying around for ages. I bought it before we went to vietnam – for a long time after we came back we wanted nothing but european food so I almost forgot about it.
It’s a really nice book that is also fun to read. There’s not so many inspiring Vietnamese cookbooks out there so I was really happy when I found this – I definitely plan on cooking my way through it.
We probably were a bit over enthusiastic when we planned so we had a rather late but delicious dinner.
On the menu was:
Pomelo Crab salad ( we used carb instead of lobster which) page 96. I have to admit I had never eaten pomelo before and to me it was quite a discovery. Shrimp paste on sugar cane , a Vietnamese favorite of mine we could find any sugar cane so we used lemongrass stalks. A great dish you can prepare in advance. Then came the caramelized fish , with this had had our problems. First we did not realize that the fish has to cook for 2 hours and also we either got something wrong with the proportions or the recipe is not really working. There was way to much sauce but it tasted really nice. We added a bit of chopped cilantro which made this dish rally sing. Dessert would have been a Pierre Hermé Belle helene but here we took the short way by then it was already 23h.
This book was lying around for ages. I bought it before we went to vietnam – for a long time after we came back we wanted nothing but european food so I almost forgot about it.
It’s a really nice book that is also fun to read. There’s not so many inspiring Vietnamese cookbooks out there so I was really happy when I found this – I definitely plan on cooking my way through it.
the taste of vietnam by bobby chinn
We probably were a bit over enthusiastic when we planned so we had a rather late but delicious dinner.
On the menu was:
Pomelo Crab salad ( we used carb instead of lobster which) page 96. I have to admit I had never eaten pomelo before and to me it was quite a discovery.
Shrimp paste on sugar cane , a Vietnamese favorite of mine we could find any sugar cane so we used lemongrass stalks. A great dish you can prepare in advance. Then came the caramelized fish , with this had had our problems. First we did not realize that the fish has to cook for 2 hours and also we either got something wrong with the proportions or the recipe is not really working. There was way to much sauce but it tasted really nice. We added a bit of chopped cilantro which made this dish rally sing. Dessert would have been a Pierre Hermé Belle helene but here we took the short way by then it was already 23h.