A Vietnamese Classic with
Fusion Touches
Olive Oil
This is a classic Vietnamese dish which would work well for a special dinner. While there are a number of ingredients and steps in the preparation, it is not actually as formidable to make as it might seem. Total time involved is Continue reading
Fish Sauce, Nuoc Mam and Sea Ghost Fingers
The National Dish Is a Soup — Even at Breakfast
“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]
“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]
Three Crabs Brand Fish Sauce
Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading