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Nov14

Bánh Đập Pháp Việt (French-Vietnamese grilled Époisses rice crackling)

We’re excited to present this recipe which combines infamous delicacies from Vietnamese and French cuisine. We’re huge fans of a Burgundy cheese called Époisses, a cheese so potent it’s supposedly (apocryphally?) banned from public transportation. The first time we had it, we immediately thought “Oh, this smells like mắm (salty fermented fish/seafood)!” In our take on the north-central dish bánh đập, we finally had a chance to combine Époisses with mắm to astonishingly harmonious effects. In the process, we had crystallized for us a concept we’ve always been aware of regarding food, but never seen so vivid a demonstration thereof.

Bánh đập with melted Époisses

 

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