brendat4
07-31-2001, 07:05 PM
I just made this recipe from the CL March 2001 issue for dinner tonight. It was great! My husband has lately become "addicted" to Vietnamese food--eating it at least every other day at a place near his work. When we go out to eat we usually choose between a Vietnamese restaurant near our home or two different salad places. The Vietnamese often wins out. So he's been saying to me "we need to figure out how to make this at home, it seems so easy"--and it was--super easy.
His first comment tonight was that "it tastes just like our favorite restaurant!" And it did. I guess the ingredients are pretty basic to Vietnamese cooking so that made it super easy to put together. This afternoon I went to a local Asian market to get the fish sauce for the broth. I also bought hot sauce, hoisin sauce, cilantro, bean sprouts & mint to go with it (that's how it's usually served in the restaurants). The cilantro is what makes it really authentic.
So if you're looking to try something new or already love Vietnamese food, I'd try this. The next think we're going to try ourselves is charbroiled pork with vermicelli. It's usually served with cucumbers, carrots and bean sprouts and hoisin sauce, fish sauce or chili sauce on the side.
His first comment tonight was that "it tastes just like our favorite restaurant!" And it did. I guess the ingredients are pretty basic to Vietnamese cooking so that made it super easy to put together. This afternoon I went to a local Asian market to get the fish sauce for the broth. I also bought hot sauce, hoisin sauce, cilantro, bean sprouts & mint to go with it (that's how it's usually served in the restaurants). The cilantro is what makes it really authentic.
So if you're looking to try something new or already love Vietnamese food, I'd try this. The next think we're going to try ourselves is charbroiled pork with vermicelli. It's usually served with cucumbers, carrots and bean sprouts and hoisin sauce, fish sauce or chili sauce on the side.