Vietnamese Curry Powder (Bot Ca Ri) - Viet World Kitchen
Why outsource the most important ingredient in a curry? Blend your own to craft better, more personalized food.| Viet World Kitchen
Why outsource the most important ingredient in a curry? Blend your own to craft better, more personalized food.| Viet World Kitchen
There are many simple sauces in the Vietnamese kitchen, not just the ubiquitous nuoc cham dipping sauce made with lime, fish sauce, sugar and chilies. This one has an unusual twang and slight thickness due to its source of tartness -- tamarind liquid. It's the thick liquid rendered from soaking and straining tamarind pulp. Make […] The post Vietnamese Tamarind-Ginger Sauce (Nước Mắm Me) appeared first on Viet World Kitchen.| Viet World Kitchen
I'm not South Asian but I have several shelves of cookbooks dedicated to the region's spectacular flavors. They are layered with complexity, sometimes subtle and sometimes yowza wowza. South Asians have had a long history in Vietnam too so we are connected in many ways. This recipe is nuanced and incredibly good. I made it […] The post Gujarati-Style Charred Eggplant (Olo) appeared first on Viet World Kitchen.| Viet World Kitchen
Elegant, delectable and classic, this Chinese classic is doable at home. Go for it.| Viet World Kitchen
