I attended a media preview last week, starting my morning with some spiced boiled peanuts. I remember as a kid I loved boiled peanuts and would buy them at the zoo (I think they were meant for the elephants). I just love the texture! Here, suck on the shells a bit to get the flavors!
Chef Connie Tran explained to us the philosophy behind a Vietnamese meal. She said there is always a "water" component, which in our meal was the chao sang: rice porridge, lardon crisps, poached egg, sage brown butter
This one was not served family style but a small individual bowl for everyone. Egg lovers will rejoice over the high egg:porridge ratio here.
After that there will be 1-2 proteins but one of them will always have vegetables. More on that later, though, as she modernizes and expands things a bit with her own take.
Our second course was a beautiful salad of starfruit, fennel, burrata, bibb lettuce with lemon balm dressing
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