Andrea Nguyen’s Into the Vietnamese Kitchen

Today is the last day of my 2.5-week visit in Wisconsin. Below are a few Vietnamese dishes — all from Andrea Nguyen’s Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (2006) — we made during my stay. Wonderful, wonderful dishes.

Recipe 1. Spicy Cabbage and Chicken Salad. July 29, 2014.
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Recipe 2. Basic Rice Soup. July 29, 2014.
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Recipe 3. Rice Noodle Bowl with Stir-fried Beef. Aug 3, 2014.
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Recipe 4. Spicy Hue Beef and Rice Noodle Soup. Aug 4, 2014.
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Recipe 5. Chicken Pho. Aug 5, 2014.IMG_5395

Recipe 6. Pork with Rice Noodles and Herbs. Aug 10, 2014.
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catching up

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butternut squash tahini dip

 

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fried peppers with thyme

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crispy potatoes

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venison with peppers and crispy potatoes

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chicken and shrimp romesco

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duck fattee with chickpea pilaf, pomegranates, and walnuts
Christmas 2013

Here is to catching up on a few dishes. We now have completed 40 recipes from Moro East – 25% of the total recipes in the book.

 

pan-fried pork with pecans and fennel

pan-fried porkHere is a meat main course from Moro EastPan-fried pork with pecans and fennel. The Clarks call for almonds, but an allergy in the family pushed us toward the pecans. We actually really enjoyed the switch. The dish was prescient of the cooler weather to come. And I must say, fennel is fast becoming one of my favorite all-time foods. We now have completed 34 recipes from Moro East. Percentage complete: 21.25%

scallops with sherry, asparagus and migas

scallopsMy mother and I made scallops for the first time in our lives last week. It was an exciting day. This dish also represents our first attempt at making one of the seafood recipes in Moro East. This made for a doubly exciting day. For our first time, I think we had a success on our hands.

scallopsNearly as good as the scallops themselves were the migas. These are amazing. I never would have thought to pan-fry bread pieces like this. But my goodness. We pan-fried small pieces of crustless bread with garlic and bay leaves for over thirty minutes. We used a white sourdough for this. The oil soaked into the bread pieces, which turned out almost (almost) like dumplings. They were incredible. And they were the perfect complement to the scallops. Below is a photo of one of our plates with additional bread pieces. A lot of additional bread pieces.

scallopsThis represents our 33rd completed dish from Moro East. Percentage complete: 20.63%

 

pine nut and rosewater Tropezienne

2013-08-08 20.41.17It has been quite a while since I’ve made a cake — about a year, in fact.  But, I think I made a pretty good return with this pine nut and rosewater Tropezienne. Actually, I’m not sure how much of a cake it is; it’s more of a sliced piece of brioche filled with cream.

pine nut and rosewater tropezienneIt was very fun to make, although we did have to start this at 10 am because of the brioche. It was complete around 6:30 p.m.

2013-08-08 20.42.55Hooray for cakes. And for baking. All day. :) This represents my 32nd completed recipe from Moro East. Percentage complete: 20%

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