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First dinner with guest in West Ann Arbor on 10/23/10

Skate wing ceviche

Gỏi hến trộn mít non (baby clams & young jack fruit salad with rau om)

Hột vịt lộn

Thịt kho nước dừa (pork caramelized in coconut water in buttercup squash)

Cá kho trà (fish caramelized in barley tea in heart of gold squash)

Vịt tiềm (five-spice & medicinal herb duck soup in spaghetti squash)

Bún ốc (snail/whelk vermicelli soup)

Thơm sên nước dừa (pineapple cooked in coconut milk, served on tomato gel, topped with rau om)

Chè mùa thu (cốm (young rice), bamboo shoots cooked in coconut milk in sweet potato squash)

Honey-poached pears in muscat


Hello world!

We are excited to keep an online journal of our culinary ideas & experiments and meals we put together for friends and families.

The name of the blog refers to Limnophila aromatic, a plant commonly found in flooded rice fields, so the English common name is rice paddy herb. We love this herb for its distinctive floral flavor and its versatility. It’s an essential ingredient in “canh chua”. It’s also great in accompaniment with phở.

Even though it’s found throughout Southeast Asia, it’s only prominently used in Vietnamese cuisine, probably because of our love affair with fresh herbs. Large plates of fresh, raw vegetables and herbs are quintessentially Vietnamese edible centerpieces. Yet, this distinctive element is often overlooked in restaurants seeking to introduce Vietnamese cuisine to a wider audience. We intend for this blog to document our adventures in cooking while shedding light on other distinctive but similarly overlooked aspects of Vietnamese cuisine.