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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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Phở khô nấu chân không (dry-style Pho cooked sous vide)

Beef cooked sous vide (under vacuum) for 24 hours with phở spices was so dramatically tender and flavorful and deserving of extra attention, serving phở dry-style was our way to highlight our favorite new star. Serving noodle soups dry with broth on the side showcases the flavors of the meats and emphasizes their textural interactions with the other ingredients, all before a rush of hot broth reconstitutes the noodle soup experience. Phở isn’t usually served this way, but we were inspired by the dry variant of Hủ tiếu Nam Vang (Phnom-Penh style noodle soup). Surprisingly, this style also made phở more drink-friendly (more on that later) !

Hot bowl of clear phở broth  served on the side of soft noodle and sous-vide cooked beef

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