The Food of Vietnam
Beef and lemongrass wrapped in betel leaf (Bò Lá Lốt)
In India, we know of the Paan leaf, Betel leaf, Piper betle , a chew that is beloved by the nation. It is used as a wrap with calcium hydroxide, catechu (which gives the red colour), and araca nut seed, and often with rose jam (gulkand) for a sweet version. There are more varieties, some with tobacco, and various other spices and herbs. These are always chewed raw, and the taste of the beetle leaf is pungent. And then I discovered, with Naomi at her home, Miang kham, the Laotian version of a...
Crispy tofu in tomato pepper sauce
Tofu came to Vietnam from its neighbour, China, centuries ago. It rose to prominence due to Buddhism. Tofu serves as an essential part of...
Vietnamese green bean stir-fry with mushrooms and garlic
Mushrooms, particularly oyster mushrooms, play a significant role in Vietnamese cuisine. They are used in everything, from making stocks...