Jestynn was on stage first thing Friday morning. In her usual style of swiftness and efficiency, she took us through a speech on Vietnam's cuisine then demonstrated three dishes.
Jestynn is the quietest member of our class. She seemingly keeps to herself, but, with a knowing smile that is nothing short of beautiful, she doesn't miss a beat.
She began by making a chicken dish with cellophane noodles, a very traditional dish that was flavorful and peppery. I think by the time I got my camera out Mookie had eaten it all. He is fork ready for every tasting and a true bottomless pit. Half the pictures I take have to be deleted because they have his hand in them trying to get at the food. I'm tempted to write to Miss Manners for advice.
Back to Jestynn. Next she made a Pickled Carrot and Daikon Salad. Refreshing and a good accompaniment to the Spicy River Prawns. Simple and
delicious.
Like I said, quick and efficient. She did a wonderful job. It was perfect because Jestynn was the only one presenting from this country so Chef had quite a few dishes to demo and for us to make.
He jumped right in and made a Pho soup. The broth was incredible. I have tried to make this at home and can never get the flavor as intense and favorable as it is in the restaurants. Well, today I learned a little trick of using a 1/2 veal stock and 1/2 chicken stock to create this wonderful broth. Which is basically a double stock. After combining the stocks you produce this broth basically by adding to it, charred onions and ginger, blanched oxtail-type bones and an array of seasonings such as star anise, cinnamon, fish sauce and duong phen,which is like a rock candy.
We served it with all the garnishes. We also made fresh spring rolls, and a Clay Pot Cat Fish.
What a way to end a week.
Goodnight
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