Spicy Lemongrass Tofu

I’ve been very faithful to my favorite way to prepare tofu, which is the Grit restaurant way of crisping cubes in a pan, sprinkling on
soy sauce, giving them another crisping, then dusting them with nutritional yeast.  I found another recipe that gives tofu so much flavor it really surprised me.  This recipe, from Pleasures of [...]

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Eggplant with Coconut Milk

This was my personal favorite recipe from the Vietnamese meal that I cooked this weekend, but you know I’m a sucker for eggplant.
The eggplant turned out perfectly tender in a rich coconut milk sauce that was almost like a curry, but much easier and faster to make.  If you don’t love eggplant, I think you [...]

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Vietnamese Rice Noodle Salad

This rice noodle salad is a great cold noodle salad perfect for summer.  The key is not to overcook the noodles, which can happen in an
instant.  If you follow the directions below they’ll turn out just fine.  This salad is great with chicken, and would be really good with this lemongrass beef recipe, or a [...]

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Carmelized Black Pepper Chicken

Yesterday Haley and I finally made a long-talked about trip to the Buford Highway Farmer’s Market, which is known for all their Asian produce.  I decided to make some Vietnamese food for dinner and looked up a few recipes before I went so I wouldn’t just buy random stuff that wouldn’t actually yield a final [...]

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Grilled Lemongrass Beef over Noodle Salad

This past weekend we had a party for Greg’s birthday and I made a variety of Asian barbecue dishes that I’ll post this week.  The hit of the party was these grilled beef skewers, which had a slightly sweet and salty
flavor.  They were quick to grill and easy to eat since they were on skewers.  [...]

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Vietnamese Chicken Salad

Here’s another shower recipe- a cold chicken salad that you can make ahead and let sit for a few hours.  The cabbage will stay crunchy for a while since it’s such a tough vegetable.  The dressing on this salad is very light and a lot of the salad’s flavor comes from the broth the chicken [...]

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Vietnamese Spring Rolls

This recipe is really more of a Chinese/Vietnamese hybrid, because the insides are Vietnamese with some Chinese ingredients, and I used Chinese egg roll wrappers instead of the traditional Vietnamese rice paper spring roll wrappers because they are so much easier to work with.
Spring rolls:
7 1/2 oz very thin bean thread noodles (also known as [...]

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