One of my favorite foods that's a mix of flavors (mint, basil, ginger, soy) and textures (crispy lettuce, noodles, tofu) and only requires minimal cooking is Vietnamese goi cuon chay (or fresh spring rolls... some call them summer rolls or garden rolls). Ordinarily they would include pork or shrimp, but we sub slices of tofu, in addition to rice vermicelli noodles, green leaf lettuce, chopped cilantro, thai basil, and mint, and usually a little bit of onion sauteed with ginger in some soy sauce. Then wrap them all up in some rice paper and try not to overindulge. Just try!
Traditionally eaten with a hoisin peanut sauce, Zips prefers a peanut ginger dipping sauce:
2 Tb. fresh grated ginger
1/2 c. peanut butter (we use creamy, but I don't think chunky would be a problem)
2 Tb. white miso
2 Tb. soy sauce (we use low sodium)
4 Tb. rice vinegar
1/4 c. hot water
Whisk them all together (I like to add a swirl of sriracha) and dip away!
Traditionally eaten with a hoisin peanut sauce, Zips prefers a peanut ginger dipping sauce:
No comments:
Post a Comment