This quick fix for thai-ish slash Vietnamese flavors is perfect for a summer light meal. Its all about the balance of the intense larb’s fragrance combined with naked cucumbers, buttercup lettuce wraps and herbs. Make a dipping sauce and drizzle with sesame oil.
A long simmering broth made of Shiitake mushrooms and Miso, topped off with thinly sliced crispy seared duck breast, fried shallots and jalapeño, arugula, red cabbage, scallions, cilantro and truffle oil. Try also to substitute arugula for some charred bok-choy or gai-lan.
So fragrant and tasty, don’t be afraid of the fish sauce it really makes the dish come together with the lime zest. I use ham because pineapple is a good digestive tool for pork. But crab meat, or crackling roasted pork or plain vegetarian would be good choices too. Bottom line is, fried rice is what you make to finish leftover and one of those dishes where you can throw in anything.
Fresh summer noodle salad with juicy shrimps, pickled carrots, lots of cilantro and jalapeño.
I like to give a twist to the honey sauce using vietnamese 4 spices : star anise, cloves, pepper and cinnamon. Also like to add some hotness to the potatoes using piment d’espelette.
Three words : Pan Bagnat + Beach + Picnic. In Nice, these three are like what peanut butter is to the jelly. And bread. Packing that cooler, exactly a year ago, October 2nd on the beach in Rockaway NYC. It was 90º that day, for the record. Alors Pan Bagnats sur la plage en Octobre, a must. Wait… did you try one yet?