Wednesday, 9/27/17

A podcast I listen to (The Level Teaspoon) convinced me that I needed to make fried rice noodles, Vietnamese sate sauce and stir-fry. The sate sauce didn't quite live up to the hype, mostly because I think my ground dried shrimp were too assertive. Even after cutting the amount called for in half, Carter still remarked that it smelled like cat food (I couldn't really disagree). Plus getting the lemongrass ground up was quite a process. But anyway, the fried noodle cake was amazing (and not difficult in a low, nonstick pan), and the stir-fry (chicken, garlic, ginger, dark and light soy, sesame oil and bok choy) was a good foil. The sauce soaks into the noodles, making it simultaneously crunchy and chewy in a way that was hard to stop eating. All recipes from The Pho Cookbook. I am thinking of doubling down on Vietnamese for a week or so.