Wednesday, 10/2/19

I made a recipe from a new Vietnamese cookbook from Andrea Nyugen  (Vietnamese Food Any Day) called "crispy caramelized pork crumbles'. You make a dark caramel (and add water so it stays liquid) to sauteed ground pork, along with fish sauce, onions and scallions. I also added a little sriracha and soy, added some broccoli and served it over rice. Thanks to the fish sauce, it was a little pungent while cooking, but is really quite delicious and easy. The caramel isn't overly sweet, just adds an interesting dark note. Everyone liked it, so hurray!