This month sees some of us travelling and visiting families for the Lunar New Year, so thank you all for spending time to write up your delicious pieces, which surprisingly comprise a very balanced and harmonious mix of courses, recipes, and reviews.
From Los Angeles, California: Hong and Kim, the Ravenous Couple, slices out a beautiful assortment of papaya, carrot, daikon, garden herbs, and (my personal addiction) dried anchovies, in the name of Green Papaya Salad (Gỏi Đu Đủ)
The salad, like all Vietnamese salads, is accompanied by Nước Mắm Pha, coincidentally also the dipping sauce that Penny at Jeroxie (Melbourne, Australia) uses for her BBQ lamb, fish, and beef! We wish her lemon tree the best.
From Tennessee, USA: Pam at Sidewalk Shoes (Tennessee, US) combines Bò Lúc Lắc (shaken beef) with Xà Lách Xoong (watercress) to make an entrée full of “simple, clean, and fresh flavors”.
From Melbourne, Australia: Anh, author of A Food Lover’s Journey, deconstructs Hanoian Vietnamese Coffee, brewing the old neighborhood’s filtering essence into your homemade cups. Her aromatic review of the vintage, “small, simply decorated [coffee] shops around town” makes me want to get on the next flight to Hanoi, and I don’t even drink coffee.
Good eats here and there
From San Diego, California: Nam Nguyen recommends the best joint for Bánh Cuốn (steamed rice crepe roll) in Santa Ana on her blog The Culinary Chronicles.
And lastly, from Houston, Texas: my mom discovers two new specialties unique to Kim Son Restaurant: Bánh Canh Cua Nam Phồ (Nam Phổ style crab-and-chewy-round-noodle soup) and Chả Ốc bọc lá chuối nướng (grilled snail sausage in banana leaf) this past week of the Lunar New Year.
That concludes this month’s Delicious Vietnam edition. So many thanks to the Food Lover Anh and the Ravenous Couple Hong and Kim for organizing the event.
The next roundup, Delicious Vietnam #11, is hosted by Nam Nguyen at The Culinary Chronicles. Make sure to send your entries (post link and one 300-pixel-wide picture per entry) to her email theculinarychronicles [at] gmail [dot] com by Sunday March 13th.