For my birthday back in November I got Uyen Luu’s My Vietnamese Kitchen and I was so excited. I dove into it and buried myself in the vibrant colors and beautiful photography, wanting to cook and eat everything all at once. Then I started looking through the lists of ingredients. It is fair to say that Vietnamese cooking requires a lot of what we would term ‘specialist’ ingredients − but, of course, they wouldn’t be considered specialist ingredients in Vietnam, would they?
I’ll admit to being a bit skeptical about this one. I mean caramel has it’s place, and I’m all for sweet and savory combinations – you’ll never see me turn down a chocolate-coated pretzel and, yes, I have been known to dip my french fries in my milkshake. But caramel on fish?