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
No comments:
Post a Comment