So, this isn’t much of a recipe. Mostly logging it here so I can remember what I did for next time. These are generally served at room temperature. I used tofu, but you can use any kind of meat if you like. Shrimp is a very popular option, they’re great that way as well. Getting… Continue reading Vietnamese Spring Rolls
Category: Southeast Asian
Vietnamese Peanut Sauce
This is one of those things where either you know exactly what it is or you have no idea. It’s often served as a dipping sauce for Vietnamese spring rolls, the ones that come come cold and are wrapped in really thin rice paper. I’ve always loved this sauce, turns out it’s super easy to… Continue reading Vietnamese Peanut Sauce
Pad Woon Sen
This is my absolutely favorite thing to get from a Thai place. I like it better than pad thai, basil rice, or anything else. I think it’s the noddles, I can’t get enough of them. On the subject of the noddles: you may have to go to an Asian grocery store to get them. You… Continue reading Pad Woon Sen
Pad Thai
Got this recipe from a friend and I’m typing it up here so I can find it later. I don’t know how authentic this is, but it tastes great. I never would have thought to use ketchup, but trust me, it totally works. The original recipe just called for curry powder. I don’t know what… Continue reading Pad Thai
Red curry paste
Okay, so, I’m not sure how accurate this is, because I couldn’t get the right chili peppers. Here’s the thing: if you buy thai red chilis in the store, I’m pretty sure that they’re just red birds eye chilis. Which is fine, but from what I’ve read, when you make this, you actually want red… Continue reading Red curry paste
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