Home Cooking


Into The Vietnamese Kitchen


Home Cooking Vietnamese

Into The Vietnamese Kitchen

Candy | | Apr 16, 2007 02:37 PM

Pikawicca and I are near neighbors, within walking distance if we are not being lazy. We both discovered Into The Vietnamese Kitchen, she had bought it and I had just found it at the library and have since ordered a copy.

Sat.PM her husband was out of town and she was going to get some take out from a nearby Asian restaurant. Scallion Pancakes were on her mind. I suggested that she come over and that we'd make the pancakes (thise were from Trang's Essentials and dead easy) and that we each make something from Into the Vietnamese Kitchen. I also had some cold rice and threw together a little fried rice with Chinese sausage. She made the shrimp toast from the book. Oh my they were good. bread much thinner,crispier and baked and more shrimp flavor. I made stuffed squid (use a food processor and a pastry bag for filling) also wonderful with the accompanying sauce my DH put together from the book. The next AM I did have squid filling left over and took the suggestion from the book to use it as an omelet filling and my DH and I split a leftover scallion pancake. If Vietnamese and Asian foods are favorites this boook is not one to be missed. On my list for this week is her Tamarind Shrimp and Vietnamese Chicken Salad. Another thing i like about the book is that there is a glossary of Vietnamese herbs with a phonetic pronounciation guide. I have a favorite Vietnamese recipe for fried squid rings with dill. I was asking a Vietnamese friend what the Viet. name for dill was and she was clueless as to what i was talking about. Now I know it is spelled Thi La and pronounced "tee la".

Oh and my kitchen smelled so good on Sunday AM!

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