I have no idea why it is taken me over seven years to really delve into Vietnamese dishes, but better late than never. Tonight I made two dishes and two condiments and they were all amazing. A word to the wise, either be comfortable with garlic breath or make sure to have breath mints on hand after eating these dishes - I used almost two full bulbs of garlic.
Peppery Grilled Shrimp (Tom Nuong Toi Xa Ot)
The peppery grilled shrimp were the standout and I was glad I made the last minute decision to cook some rice noodles to go underneath the noodles. The marinade for the shrimp smelled out of the world, and Eric said the smell from the grill was amazing. I'm sad I forgot to add the fresh mint before serving, but honestly, it was just fine without it.
Things I learned from this recipe:
I think I could've eaten five more of these shrimp, but five + the noodles really was the perfect amount.
Would I make this recipe:
In a heartbeat.
The recipe
Sautéed Tofu (Dau Hu Xao Dau Hao)
While the shrimp was grilling I was pan sautéing the tofu. I taste-tested a cube right before they were done and it tasted amazing. I definitely thought these were going to be the tastiest thing of the night, that was of course until we bit into the shrimp. The recipe suggested adding carrots and mushrooms if you had them, and I of course took the opportunity to add what shredded carrots I had in the refrigerator and the rest of my green onions that didn't get used up in the shrimp marinade. Good call on both. I definitely think the tofu could be added to rice noodles and served as a dish on it's on, but as we ate it, it was delicious as a side dish to the shrimp.
Things I learned from this recipe:
I had another case of something not quite cooking right because the recipe called for a non-stick pan. The tofu definitely didn't brown-up like the photo suggests they should. I haven't a had chance to read-up on what I wanted to, but yet another sign that I should.
Would I make this recipe again?:
Definitely
The recipe
Fried Sliced Garlic (Toi Chien)
I have always wondered about these crispy little slices of heaven. They are normally strategically placed in all of my favorite Vietnamese dishes and I've often thought about how they get them to taste so delicious. Apparently it takes oil + garlic and three minutes to make them.
Things I learned from this recipe:
Some things really are that simple.
Would I make this recipe again?:
Definitely
The recipe
Vietnamese Dipping Sauce (Nuoc cham)
I love nuoc cham and can't get enough of it when I eat rice noodles. It was extremely simple to make and I ended up adding a couple extra splashes of fish sauce because I didn't think it was potent enough after taste-tasting. It was the perfect addition to the shrimp & noodles.
Things I learned from this recipe:
I'm not sure what a green or red bird chile is but I used a serrano which the recipe said was also acceptable. I think a red Thai chile may have brought a little more heat to the sauce.
Would I make this recipe again?:
Yes