As with almost every Vietnamese dish I've eaten and cooked, this is a savory and addictive, awesomely good and simple recipe, especially when the dish is served with sauteed vegetables, sesame green beans and jasmine rice (as mentioned by a previous reviewer) or vermicelli (as mentioned by another). I agree that the lemongrass must be pulverized with a mortar & pestle or in a food processor (you can also buy frozen pulverized lemongrass in little plastic cups in some Asian markets). Additionally, only the tender interior of the fresh lemongrass should be used for this as the outer leaves are too fibrous. My one comment about this dish is that it is much more authentic and tastier made with fish sauce (Vietnamese nuoc mam, Thai nam pla or even Filipino patis) instead of soy sauce, which I know can sometimes be harder to find than the readily available soy sauce. NOTE: the fish sauce I mention is *NOT* the sweetened American kind served as a dip with fried fish, but the Asian version made from fermented fish. Soy sauce makes it universal for everybody to make, and still creates a terrific dish. Thanks for sharing this great recipe!
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As with almost every Vietnamese dish I've eaten and cooked, this is a savory and addictive,...