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Aug15

Trà canh rau răm (clarified Vietnamese coriander soup)

Ah, Canh Rau Răm / Vietnamese Coriander Soup. Such a perfectly simple soup, needing only 4 ingredients – rau răm, beef, garlic, and tomato – to achieve a balanced, flavorful broth that is light and refreshing, even when served hot. That the broth itself  contained the highlights and the majority of the experience of the dish made this soup an ideal candidate to test out the modernist/stunt cuisine techniques of clarification. The goal was to produce a clear broth that delivered all the flavors of canh rau răm, We’ve decided to call the clarified soup Trà Canh Rau Răm (lit. Vietnamese Coriander Soup Tea) to avoid confusion .

Canh Trà Rau Răm / Clarified Vietnamese Coriander Soup

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Jul11

Gỏi dưa hấu heo quay / Watermelon salad with roast pork belly

Summertime in North America is the season of heat, watermelon, and family gatherings, and the perfect time to make and enjoy this refreshing and festive salad. The recipe was an original creation of Fatty Crab‘s Zekary Pelaccio and was written up by The New York Times, where we found it. Sweet and fluffy watermelon cubes tossed in an aromatic ginger cilantro dressing and tangy pickled watermelon rinds were coolly delicious contrasts against juicy roast pork belly. Spicy scallion, rau răm / Vietnamese coriander, and Thai basil completed this unusual salad that in its own way provided all the textural and flavor elements of gỏi (Vietnamese salad). The original recipe combined elements of Southern United States cuisine with spices and techniques chef Pelaccio encountered in Malaysia. We substituted his crispy fried pork belly for a star anise marinated roast pork that was more reminiscent of heo quay (roast pork), an ingredient associated with celebrations in Vietnam. We had no idea how one would classify a dish in which so many lineages were mixed together, but we felt perfectly at home serving and enjoying this salad out in the backyard with the rest of our family.

Watermelon salad with roast pork belly

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Jun13

Delicious Vietnam #14

We are excited to host the June 2011 edition of Delicious Vietnam. It was fun to read through the amazing array of posts on different aspects of Vietnamese cuisine. Without further ado, let’s start the multi-course feast.

Breakfast fares: Bánh mì & Xôi (sticky rice)

From San Francisco, CA, USA, Mary at tiny banh mi presented a new flavor combination for bánh mì with a clever name: a Duck Confit Bánh Mì, which she calls Damn Bien (“damn good”)

Damn Bien: Duck Confit Bánh Mì

“To me, nostalgia is the language of inspiration for the different types of bánh mì I’m making and writing about here. The Damn Bien (aspiring to be ‘damn good’) bánh mì contains the specially dressed fresh carrots, jicama, cucumber and cilantro surrounding the French comfort food of sumptuous and crispy duck confit hash I fried.”

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May16

Delicious Vietnam #14: Call for entries

We are excited to host the next installment of Delicious Vietnam, a monthly web roundup celebrating Vietnamese cuisine. Entries could be anything related to Vietnamese food: recipes, restaurant reviews, essays, etc. If you don’t have a blog, we can host your entries.

We can’t wait to read all the contributions this month!

Click on the logo to see recaps from past events. A special thank to Jing at My Fusion Kitchen for a lovely recap of Delicious Vietnam #13!

Participation in Delicious Vietnam #14 (June 2011)