Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
It’s too damned hot to eat, never mind cook. Over 40℃, so tonight, I waited until dark then just quickly fried some shrimp with garlic, chilli, garlic chives, salt and pepper, then finished with a splash of Chaoshan fish sauce. Served with a simple salad of ‘Vietnamese’ herbs.
The salad contains
Vietnamese Coriander - VN: Rau răm
Culantro Rau mù
Mint bạc hà
Coriander leaf / Cilantro Ngò and Garlic Chives Hẹ
Struggled to finish that! No carbs were possible.
It’s too damned hot to eat, never mind cook. Over 40℃, so tonight, I waited until dark then just quickly fried some shrimp with garlic, chilli, garlic chives, salt and pepper, then finished with a splash of Chaoshan fish sauce. Served with a simple salad of ‘Vietnamese’ herbs.
The salad contains
Vietnamese Coriander - VN: Rau răm
Culantro Rau mù
Mint bạc hà
Coriander leaf / Cilantro Ngò and Garlic Chives Hẹ
Struggled to finish that! No carbs were possible.
It’s too damned hot to eat, never mind cook. Over 40℃, so tonight, I waited until dark then just quickly fried some shrimp with garlic, chilli, garlic chives, salt and pepper, then finished with a splash of Chaoshan fish sauce. Served with a simple salad of ‘Vietnamese’ herbs.
The salad contains
Fish mint - VN: diếp cá
Culantro Rau mù
Mint bạc hà
Coriander leaf / Cilantro Ngò and Garlic Chives Hẹ
Struggled to finish that! No carbs were possible.
