Slices of corned beef served in bib lettuce with rice noodles, mustard, and a simple slaw
A big bowl of spicy coconut broth filled with grilled pork and broccoli, and rice noodles.
Grilled pork with a Vietnamese inspired marinade served on a bowl of noodles, lettuce, and cucumber, and topped with a refreshing watermelon salsa
All the usual summer roll ingredients like vermicelli noodles, cucumber, carrot, mint, shrimp, and peanuts, served in a mini taco boat.
Fresh summer rolls filled with pineapple, jalapeno, mint, salami, carrot, cucumber, and rice noodles, dipped in a honey-chile sauce.
Thick rice noodles are tossed with kale, cauliflower, radish, banana peppers, sesame oil, ginger, and soy sauce. Works great as a side for your next bbq.
Cumin rubbed lamb shoulder is smoked for 8 hours until tender, and then tossed with rice noodles, carrot, cabbage, and mint.
A Vietnamese twist on a classic Italian snack I grew up with called pastere.
There is always something great about making that first dish in your new kitchen. Learning the new space, finding out things that are great and not so great about it. Realizing things that you forgot to move or get at the store and making quick changes to the dish based on that. I made these bacon coconut noodles as the first dish at the place I moved into a few days ago and I am absolutely loving it. The kitchen and the noodles.
I was craving a breaded chicken dish with pasta like chicken parm but I wanted it to be lighter. I was also craving Vietnamese bun vermicelli. I put the two cravings together to create this dish. I had been thinking of Vietnamese for a long time actually. The other day I finally was going to order some but I was having a lazy day and didn’t want to leave the house, so I found the only place that delivered. I had never been there and didn’t look at the reviews, but it turned out that it was more of a Chinese place that had some Vietnamese dishes on the menu. The bun vermicelli was almost embarrassingly bad and it made me crave the stuff even more! I’m not saying what I made here is super authentic or anything, but when I am craving it what I really need is the interplay of cucumber, mint, peanut, fish sauce, and rice noodles. The one that I ordered that day only had 3 out of 5 of these ingredients and for me that just doesn’t cut it!
Last week I went to an awesome burger event in Boston called Battle of the Burger. It was lots of fun and sponsored by Amstel, so as you can imagine I had a few. I tried as hard as I could to taste all 20 burgers there, but alas, I only made it to about 15. I almost had to crawl out of the event I was so full! I even had to pass on the make your own sundae booth, and throw away a few bites of a shake shack burger which might have been a low point of my life. I was really impressed with many of the burgers, especially the lamb and tzatziki burger from Cafeteria, but overall, I wished some of the restaurants lightened things up a bit. Every burger was an overindulgent savory bomb which was awesome at first, but after trying 10 or so, they all started to meld together. If I was there, I would have served these Vietnamese vermicelli topped burgers as a bit of a reprieve from the bacon-truffle-mushroom-aioli-cheese madness.