Except my food is not GROSS!
I’ve recently become fascinated with the idea of cooking more asian foods. Mostly because Kev and I spend a good deal of money having restaurants cook various and exotic dishes for us, and it would be easier to make them at home. Also, I feel a desperate need to take advantage of the wide variety of food market option available to me while we’re still here in atlanta. I’m sure NC has it’s ethnic groceries…but I’m guessing they are nothing compared to the almost intimidating array found in Atlanta.
However, I still have to find and follow recipes. With other styles of cooking that I am more familiar with (italian, mexican…uhh..”american.”) I know what combinations of flavorings go together almost instintively. But for asian cooking, I am mostly clueless. And I don’t want to do the “throw everything in the fridge into a wok and then drown it all in soy sauce” type cooking. I want the exotic and fun! The spicey! The delicious!
Anyway…after drooling over this picture and noting that it’s HOT AS FUCK out, and a nice cold but hearty summer dish would be welcomed right now, I decided to give it a try. Plus….it’s BUN! Certain people in blogland will think it’s very appropriate for me to be making bun.
I followed this recipe, more or less. I forgot the thai chiles, so I ended up using Kev’s hot chile garlic sauce (from the same company that makes sriracha) for the marinade and for the nuoc cham dressing. I used sliced up boneless pork chops for the meat.
Here is the result!
GOD it was good! Hot and sweet and refreshing. Just perfect. Definately on my “make again” list.
That looks excellent!!
No way will you turn into a Malaysian blog, because the first time you say “lah” I’ll come smack ya.:D
Where’s the bento, beyotch?
If your cooking bring you out of a… malaise… then good for you! Har har, I made a pun.
I love to cook Asian. I should send you my fave recipe for Mai Fun. Also, because I can’t get j-shite for asian foods up here in the sticks of NE GA, I use asianfoods.com for a bunch of stuff. Well that and I stock up on stuff like benito flakes and kombu when I’m in L.A. Oh and grow my own lemongrass because I can never find it fresh.
I recently made Vietnamese spring rolls with the rice paper? OMG SO GOOD. And cold.
Looks delicious!
I’m taking advantage of the summer season for cooking. I bought a whole bunch of fresh fruits and veggies and have been enjoying yummy meals too.
Btw - Hi - it’s a been a while since I’ve been over here.
“Certain people in blogland will think it’s very appropriate for me to be making bun.”
Hmmm… does your daddy own a shotgun?
Dude, seriously.
Lovisa nicknamed me Bunsen, and then someone shortened it to Bun, which Sloth then said reminded her of the vienamese noodle dish.
Which is why Aimee sometimes still calls me noodle.
WHY DOES EVERYTHING I SAY ON THIS BLOG LEAD PEOPLE TO THINK I’M PREGNANT???
Wow, that dish looks FANTASTIC. I had to de-lurk to tell you that. It looks like a picture that you might find on the menu in an fancy Asian restaurant.
By the way, do you still have your own recipes site still up? I didn’t see a link for it here, but I may have missed it. You’re a great cook!
Dawn
Sounds delicious. I’ll have to give it a shot.