| Jul202009 | Vietnamese Food |
I don’t know about you but I love Vietnamese food. Especially in the summer. If you subscribe to the cult of Anthony Bourdain, you’ll know there is nothing better than sweating while you eat a meal. Sweating means you’ve reached that zone, it’s like a food orgasm but not the quicky kind that you get from an intense, sugar-laden dessert. It’s the slow, hot, passionate kind where you are way past your limits but you forge ahead.
Right.
Vietnamese food provides everything you could ever want in summer: gorgeous bowls of noodle soup to swelter over, deliciously marinated grilled meats and salads delivered in finger food form and dipped into sweet, sour and spicy sauces. Plus, I don’t know if you’ve ever had Vietnamese pork rolls (aka banh mi) but, honest to God, they make better baguettes than the French bakeries do; it is bread in its ultimate form.
All this is to say that next on my list of culinary education will probably be Vietnamese food. Something that I’ve grown up with and something that I can hardly contain my enthusiasm about. Hopefully, it will give me a chance to leverage my mother’s knowledge, to learn some more about Vietnam, to be more comfortable around seafood and to feel a little bit more Asian in the kitchen.
I may also take a side trip to Korean cuisine and try to recreate some of their delicious grilled meats that marry with beer so well.
(See, this is what gets me excited about summer. Not superficial junk like tanning and hiking and outdoor activities and the beach.)
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