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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.
By BeeZee,
By Shelby,
