My Vietnamese Kitchen: Fish Congee

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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?

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Meatless Monday: Roasted Potatoes and Fennel with Bagna Cauda Dressing

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I’ve got to come clean right away, this isn’t…strictly…vegetarian. But hear me out! The star of the show is definitely vegetables, right? And there is no meat, as such, involved in any way. The caramelized potatoes and fennel just happen to be bathed in the most. amazing. dressing. ever. Which also happens to contain an entire can of anchovies…

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