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Jul07

Playing with gấc (spiny bitter/sweet/Cochinchin gourd) leads to vegan bò nướng lá lốt (grilled beef wrapped in lolot leaves)

Our experiments with colorful bánh tét and xôi (steamed sticky rice) started my fascination with gấc (spiny bitter gourd, sweet gourd, cochinchin gourd). Lamp and I both loved xôi gấc for its nuttiness and unique flavor. Gấc was also reported to be very well endowed with healthful phytochemicals. I was curious why such a colorful fruit with very distinctive taste is relegated to only one dish – sticky rice. I wanted to explore gấc’s potential when paired with other ingredients in different preparations. So far, we found we really liked pairing gấc & tofu wrapped in lá lốt (Piper lolot) and other herbs.

Tofu with gấc & lá lốt

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