It’s a small world after all when you take a moment to think about how common certain culinary elements are across the globe. The Marco Polo did-he-or-didn’t-he specifics are not very important to me; I just find it interesting to note how perogies are similar to ravioli, the variations on a theme in Central American street snacks, and how most of the world relies on a starch for soaking or sopping things up.

In Vietnam, I ran across noodles as often as rice—fat or skinny, in a soup, as a salad, or on their own.  My spaghetti dreams were adequately filled. At the Red Bridge Cooking School, I had the opportunity to make my own noodles for pho.  I stirred the thin batter, poured it on taut cotton, steamed it, carefully lifted the thick rice crepes, and then cut them into noodles to add to my soup.  I’m not sure I could ever do it again without the watchful eye of Chef Phi, but it was an experience I won’t soon forget.

Most often, I order bun at home with a lemongrass protein (usually beef or chicken) rather than something on a skewer or only spring rolls. I like that the lemongrass sauce as it were adds another layer to the nuoc cham sauce that comes on the side.  (Note:  If you’re only getting straight fish sauce as your bun dressing, you’re getting cheated out of flavour.)

I went with beef, and as my Vietnamese cookbook had no recipe for bun, I took amalgamated inspiration from bun bo xao recipes that came from Food Safari and Williams-Sonoma.  I’m not a big fan of bean sprouts so I left those out. I found brown rice vermicelli and just followed the directions on the package (even with the trendy fibre, they are ready in less than 5 minutes).  My shredded carrots were in the nuoc cham.  The beef was marinated for about 20 minutes.  The Food Safari recipe calls for perilla.  If you can find this herb, I highly recommend using it (with mint like I did).  It has quite a strong flavour and is almost warming when compared to the freshness of the mint.  As important as the lemongrass is for flavour, so is the nuoc cham that you add before eating.  Make sure you have enough.  In my previous post, my friend Hong posted her recipe and it is very close to what I made.  I will reproduce hers as parts are easier to multiply than measurements.  I would go with one clove of garlic and one chili per serving.

Hong’s Nuoc Cham 

1 part fish sauce
4 parts water
2 parts fresh lime juice
2 parts sugar
fresh chillies (chopped)
fresh garlic (minced/chopped)

Stir everything together.

This “dressing” can be kept in your fridge for a couple of weeks. She uses this for everything (eggs, salads, meat, fish, etc). 

Don’t forget to mix! 

Green papaya salad with shrimp, Mango Rooms, Hoi An

Green papaya and green mango salads quickly became an obsession.  Few things seemed more perfect on a hot afternoon than a cold salad of crunchy fruit in a salty dressing.

Green papaya salad, Hoa Sua School, Hanoi

Hoa Sua School

KOTO

Banana flower salad, KOTO, Hanoi

Banana flower salad, Red Bridge Cooking School, Hoi An

The salads were what I wanted most when I came home.  An inspired bowl of cold-spicy and salty-sweet to offset the persistence of dry radiator air.  Something that would be kind to my waistline after one too many baguettes and cones of “young rice” ice cream.  For a quick fix, I headed to Lucky 97 to get some ingredients to go with the rotisserie chicken I had at home.   

With the exception of the dressing, I didn’t really follow a recipe.  For two girls who were to stay in and paint their nails, I bought two mangos and one green papaya.  Purple basil, cilantro, and mint.  Shredded carrots.  One diced chili.  Scallions.  Sesame seeds.  The chicken.   A super simple dressing c/o Red Bridge:  juice of one lime, 1 teaspoon of fish sauce, 1 garlic clove crushed, and 1 tablespoon of sugar. 

It was too cold for a cold beer, but that’s what was then needed.
And as they say in Vietnam:  Yo!

When the sun starts to shine on a more regular basis here in Alberta, my food cravings shift from the comfort foods of colder days, to crisp fresh goodies. With Farmer’s Markets in full swing, tomatoes that taste like tomatoes again, farm fresh carrots, and sweet mint poking up in my garden despite my lack of the proverbial green thumb, I start thinking BBQ and fresh salads.

With fresh on the mind, last weekend launched our BBQ season for the year and set the bar high. Perfectly grilled salmon with a Moroccan Chermoula that could make anything delectable. Admittedly, salmon is never my first choice of fish. I prefer the meatiness of halibut, they delicate taste of basa, or the simplicity of pan fried trout, but this preparation boosts a simple fresh piece of salmon to a crave worthy treat. Add to that two fresh and simple salads, one beetroot salad with arugula, snap peas, and fresh oranges, and one carrot, feta, and mint salad (both from Simply Bill by Bill Granger), and there was no doubt that my days of summer had begun.

These dishes are the kind you will return to again and again, when the days grow longer and the sun starts peaking through the long cold days to finally warm your skin.

Chermoula Grilled Salmon

fresh salmon fillet or fish of your choice

1/2 cup fresh cilantro

1/4 cup sesame seeds

4 cloves of minced garlic

1/2 cup extra virgin olive oil

1 tbsp paprika

1 tsp chili flakes

1/2 tsp coarse salt

1/4 cup fresh squeezed lemon juice

Using a food processor or mortar and pestle, chop/pound cilantro, sesame seeds, and garlic. Slowly add oil to mixture. stir in paprika, chilies, salt, and lemon juice.

Place salmon on foil lined with parchment. Spoon mixture over the top of the fish generously. (This recipe usually makes more marinade than I require and I freeze the extra for future use.) Fold parchment/foil over fish to form a sealed packet that will be placed directly on the BBQ. Let marinate in the fridge for up to one hour prior to grilling. Heat BBQ to medium heat and grill for approximately 10-15 minutes depending on the size of the fish.

Beetroot Salad

18 baby beets

baby arugula

handful of snap peas, trimmed and blanched

2 blood oranges, peeled and sliced (I couldn’t find blood oranges and substitued with a regular orange)

3 tbsp extra virgin olive oil

1 1/2 tbsp white wine vinegar

1 tsp chopped fresh oregano

sea salt

freshly ground black pepper

Trim beets and cook in boiling salted water for 30-40 minutes, or until tender.Rinse under running water and peel away the skin.

Arrange arugula, sliced beets, snap peas and blood oranges on a platter. Mix together olive oil, white wine vinegar, oregano, salt, and pepper and drizzle over salad.

Carrot, Feta and Mint Salad

1 kg carrots, peeled, halved, and sliced

2 garlic cloves crushed

3 tbsp lemon juice

3 tbsp extra virgin olive oil

2 tsp ground cumin

2 tsp paprika

1 tsp sea salt

freshly ground black pepper

1/2 cup feta cheese

1/4 cup pitted black olives (I like the dried at the Italian Centre for this recipe, or kalamata)

small handful of fresh mint leaves

Cook the carrots in boiling salted water for 1 minute. Drain and refresh in iced water. Stir together garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper. Arrange carrots on a serving platter. Top with crumbled feta, mint, and olives, and drizzle with the dressing.

Add a crisp chilled buttery viognier and soak up the sun!

There are few things more delightful than a proper cocktail with good company. I met my first Pimm’s Lemonade while visiting friend’s in London, and have been smitten ever since. The closely guarded recipe for Pimm’s No. 1 Cup, which is the gin based aperitif that is the basis for the tasty concoction, has remained top secret since it’s inception 1840. It’s fairly easy to find in quality liquor stores in the aperitif section.

The perfect Pimm’s lemonade goes something like this in my kitchen…

Pretty highball glass + 3 ice cubes +  2 sprigs of fresh mint + squeezed lime wedge + squeezed lemon wedge + 2 cucumber slices + 1/3 Pimm’s + 2/3 gingerale + a quick stir = cocktail heaven