Already, we find ourselves at the tail end of the year. I spent a good part of this year stuck in an unbending state of …
This spicy lemongrass king oyster mushroom dish is a meatless version of gà xào sả ớt (lemongrass and chili chicken). Although the cooking time is much shorter than that of the chicken dish, it’s equally as flavorful and delicious.
This variation of the French cake salé | savory cake infuses the flavors of a traditional Vietnamese chicken curry into a radiantly colored loaf. You’ll often find such savory cakes served alongside apéritifs during the cocktail hour. Given how easy they are to make and their versatility, they also make an ideal hors-d’œuvre for picnics or potlucks. They travel well and can be served warm, room temp or even cold.
Whipping up a satiating weeknight meal doesn’t have to be a complicated affair. Preparing these roasted chicken leg quarters with lemongrass and curry require minimal time and effort and only a few kitchen staples.
Similar to bò kho in flavor (beef stew) but much quicker to make, fried tofu and king oyster mushrooms are simmered in a broth seasoned with lemongrass, chilis and a blend of spices. The king oyster mushrooms add a satisfying meaty texture, while the combination of chili peppers and spices gives a bold depth of flavor. The dish packs such a punch that you may even forget that you’re eating a vegetarian dish!
Before lightly frying the tofu, the surface is dusted with turmeric and coated them with minced lemongrass and chili peppers. The fried tofu and vermicelli rice noodles sit on a bed of chopped lettuce and fresh aromatic herbs. The noodle bowl is dressed with a drizzle of a Vietnamese fish sauce mix before serving. This is an ideal summer dish that minimizes stove and prep time, yet doesn’t skimp on flavor.