Hello there, Peter emailed last week asking about a machine to make a special little rice noodle called bánh hỏi. He used to get them fresh when he lived in Chicago and now that he lives in rural North Carolina, he misses them dearly. Did I have a lead on a machine to make them? Sadly no, I don't have a machine to suggest. A string hopper maker was a possibility. The best option for most people is to use dried bánh hỏi. I've been meaning to write a primer and make a video for using the dried noodles, which are featured in my upcoming book, Ever-Green Vietnamese. The noodles are a bit quirky to prep so I hope that the new blog post will help you source and prep the delicate rice noodles. Check out the new article, video and recipe blueprint so you may incorporate bánh hỏi into your rotation. (Hint: The noodles are great for lazy summer day meal prep.) |
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What did I serve the noodles with? This past weekend, I grilled off another batch of char siu pork skewers plus some summer squash. Both were great with the noodles, lettuce and herbs. I can totally see this as part of the long holiday weekend – as a great way to deal with leftover grilled tidbits, for example. Or, make a Viet feast with the noodles. Another Fantastic Thing to Make Hot Green Tahini, a thick, verdant sauce from Andy Baraghani's new best-selling cookbook is incredibly easy and tasty. It incorporates a ton of fresh herbs, which is perfect for summer's harvest. The versatile sauce lives up the recipe introduction as being versatile, too. I've used it to dress roasted carrots, slather it onto pita for a falafel sandwich, and much more. Hot Green Tahini is a reflection of Baraghani's Iranian-American heritage and experiences as a former chef and Bon Appetit magazine staffer and YouTube cooking star. The sauce recipe is simple and smart, just the like the rest of the content in his debut book, The Cook You Want To Be. |
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Hot Green Tahini Makes about 1 cup 2 jalapeño or serrano chiles, coarsely chopped 2 garlic cloves, crushed 2 cups mixed tender fresh herbs (such as parsley, mint and dill) 2 lemons ¼ cup extra-virgin olive oil ½ cup tahini Fine sea salt or kosher salt In a blender, combine the chiles, garlic, and herbs. Finely grate the zest of 1 lemon into the blender jar, then halve the lemon and squeeze out the juice into a measuring cup. Squeeze the juice of another lemon into the measuring cup to yield 1/2 cup of lemon juice. Add the lemon juice to the blender along with the olive oil. Blend until you get a nearly smooth green mixture (little herb flecks are fine). Pour the mixture into a medium bowl, then whisk in tahini until the sauce is smooth and well combined. Season with salt to taste. Transfer to a jar, cap, and refrigerate for up to 4 days. Bring to room temperature before using. Fun and Informative Reading For the Fourth of July, the Los Angeles Times spotlighted Martin Draluck, a Black chef who examines and cooks up historic recipes inspired by Charles Hemings and Hercules Posey, who were the chefs and enslaved property of Thomas Jefferson and George Washington, respectively. Draluck wrote a personal essay and shared his recipes in a wonderful article that's a keeper. As a distraction from the stressful news out there, I read a story about a controversial fast food in Jordan. An entrepreneur has taken the country's beloved mansaf, a mutton and rice dish, and sells it in disposable cups. Some people are up in arms while others welcome the casual approach to enjoy more of the classic. The New York Times story is a nice escape read. I also started a new thriller by Wanda Morris. It's been on my night table for months. After I finished Michelle Zauner's Crying in H-Mart (I cried!), I paused reading for a couple days and then opened up Morris's All Her Little Secrets. I read fifty (50!) pages before bedtime. Below in the recipe round-up, you'll find the Vietnamese noodle link plus other easygoing recipes to inspire your upcoming cooking and eating. |
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Have a wonderful week and holiday! |
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