Once Again French Influence
Lemongrass, Star Anise, Cayenne are Key Elements
Lemongrass
The Vietnamese were not great Beef eaters before the arrival of the French colonists. Later they developed a number of distinctive ways of using Beef, including Continue reading
A Ground Meat and Vegetable Classic
Tomatoes, Peas Complete the Dish
Tomatoes
“Keema” (Hindi:कीमा) refers to ground or minced Meat, and several kinds may appear in this dish, along with Continue reading
Different Approach to he Sweet Potato
Sweet Potatoes are often baked,sometimes steamed and usually on the heavy side. This Chinese approach to the tuber, stir-fried, is light Continue reading
A Defining Flavor
Texture of Sugar Crystals
Garlic
Lemongrass is a defining flavor of Vietnamese cuisine.. It’s used to flavor many dishes, including tho signature Chicken dish where, incidentally Continue reading
A Home Cooking Staple
Annatto and Sichuan Pepper Are Key
Sichuan Pepper, Hua Jiao
This spicy version of Chili Paste is a staple of Vietnamese cooking. It is very intense, so a little goes a long way. Annatto Seeds and Sichuan Peppers are key to the flavor balance here. Continue reading
Everyone’s Favorite Cookie
Baking Powder
Or at any rate, everyone’s favorite Chinese cookie, or so it seems. These are popular desserts at Chinese restaurants and sell well at Chinese bakeries. They are also Continue reading
A True Fusion Bevereage
Perfect on a Hot Day
“I’m Thai, but my husband is Vietnamese, so he has to have his Vietnamese, or French-style Coffee.”–Overheard at an Asian Supermarket in Chicago
Vietnamese-style Iced Coffee has to be a true Fusion dish, incorporating as it does, both Milk and Coffee, neither of which were native to Indo-China before the arrival of the French. Continue reading
Ginger Meets Oyster Sauce and Green Onions
Shao Xing Wine a Key
“Chicken often is cooked by a combination of methods…to shorten cooking time and conserve fuel.” — Gloria Bley Mller
Chicken Balls Braised with Oyster Sauce
In this dish, adapted from Miller, the Chicken is first fried briefly then braised.
This suble and delicate Chicken dish is esy to make and is low on fat and sodium. There is no Soy Sauce, though of course the Oyster Sauce contains some sodium.
Chicken Balls Braised in Oyster Sauce Continue reading
Star Anise and Ginger Provide Mystery
Pho without Beef Is Possible
Le’s Pho
Phó bò or Beef Soup, often called the national dish of Vietnam, only has a short history. It’s said to date from Continue reading
A Tast Thai Classic
On Menus Everywhere
Thai Omelet
This tasty Thai classic Omelet is a classic in home cooking and appears on menus throughout Thailand. A standard in Thai cuisine. Here’s a classic simple version: Continue reading