Vietnamese

Lately I have been enjoying Vietnamese cuisine, the fresh and simple flavors, lime, basil, cilantro.

There are two restaurants we visit often.  Three Seasons in SF in the Cow Hollow area, they are considered modern Vietnamese and I have been known to make a side trip when in the city to pick up their duck rice paper rolls or garlic parmesan noodles. A bride recommended them to me many years ago for their Ahi Mango rice paper roll.  I rate everything on their menu as at least very good, and most of it is truely excellent.

La Maison de la Reine is in the Corte Madera Town Center mall, much closer and a great place to grab a light lunch.  This past weekend I had a Vermicelli bowl; a thin round rice noodle that was cooked and chilled, it was served on top of lettuce and mung bean sprouts, and topped with bbq pork, then garnished with shredded carrot and daikon, cucumber and lime wedges.

I've been experimenting at home.  If you have not worked with the rice noodles before they look a bit intimidating, they cook very quickly-3-5 minutes in boiling water. Try using them in place a of steamed rice for your favorite Asian dish.  For a great lunch or dinner try pairing with left over roast chicken, grated  carrot and juillaned snow peas, serve with a great peanut dressing.

Enjoy,
A