Vietnamese Red Cabbage Salad
Introduction: I recall being sat in the middle of steamy kitchen in a small town in Thailand; the two women speaking melodically in their native tongue. There was giggling, laughter
Introduction: I recall being sat in the middle of steamy kitchen in a small town in Thailand; the two women speaking melodically in their native tongue. There was giggling, laughter
Introduction: Lime is the hardest, sharpest and most acidic member of the citrus family. Soy sauce is that rich, savoury, salty seasoning. And sugar is the pure sensation, crystallised pleasure
Introduction: Where phở originally came from has proven inconclusive to researchers. From my little bit of digging around in Hanoi (Hà Nội) I found three theories each with their merits,
Introduction: Why do we love chilli? Why are some of us addicted to the sensation that traverses the plain of delight to pain? Studies conducted at Reading university suggests that
Introduction: After a morning’s trek with my seven year old son through the misty terraced rice fields that are home to the Hmong tribe, we are approached by a young
Introduction: Stern faced, the guard in a snowy white uniform, gripping a menacing looking rifle and holding an intense stare that penetrated the thick grey granite, suddenly flicked his eyes
Physically I am back in Melbourne. The rest of me is still twisting and turning, smelling and eating, listening and chatting, and sipping Vietnamese ca phe at my local.
…a very difficult one to call. Before I give the final answer, a subjective one of course, it’s important to define what actually makes a good pho (in case you
I was talking to some other traveller about taking a cook class in Sapa, and she replied that she cooked Vietnamese already as she had two Vietnamese cookbooks back at
We disembarked from the overnight train in Lao Cai, after a 9 hour overnight, truly Vietnamese, truly bumpy, truly noisy but truly exciting journey. It was nonetheless an incredible experience
COOK BETTER. EAT BETTER. FEEL GREAT