Ginger (the wife, not the spice) and I went to the Mai Village restaurant a few weeks ago and were supprised at how extensively mint is used in authentic Vietnamese cooking.
I was served a dish I can't remember the name of, but it was one of those assemble yourself productions. I had a stack of round tortilla-like discs, but they were the consistancy of pasta and made of rice.
You soaked a disc in a bowl of warm water until it became soft and pliable to wrap around the other ingredients. On the rice disc you piled chicken (or meat of your choice), pineapple, mint and some field greens.
The trick is to wrap the package so that it doesn't fall apart as you eat it. The dish is a wonderful combination of sweet and savory with the clear sharp note of mint penetrating.
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regna
(no subject)
Date: 2007-08-29 06:55 am (UTC)I was served a dish I can't remember the name of, but it was one of those assemble yourself productions. I had a stack of round tortilla-like discs, but they were the consistancy of pasta and made of rice.
You soaked a disc in a bowl of warm water until it became soft and pliable to wrap around the other ingredients. On the rice disc you piled chicken (or meat of your choice), pineapple, mint and some field greens.
The trick is to wrap the package so that it doesn't fall apart as you eat it. The dish is a wonderful combination of sweet and savory with the clear sharp note of mint penetrating.
Very tasty!