DINNER --- pan-fried shishito peppers | pan-fried lotus root | Vietnamese spring rolls with shrimp, lettuce, shiso leaves, mint, cilantro, sliced fennel and rice noodle
- assembled at table, slow food is very satisfying without too stuffed
Thursday, September 3, 2020
delicate Vietnamese spring rolls
9-03-2020 Thu.
DINNER --- pan-fried shishito peppers | pan-fried lotus root | Vietnamese spring rolls with shrimp, lettuce, shiso leaves, mint, cilantro, sliced fennel and rice noodle
DINNER --- pan-fried shishito peppers | pan-fried lotus root | Vietnamese spring rolls with shrimp, lettuce, shiso leaves, mint, cilantro, sliced fennel and rice noodle
Labels:
vietnamese food
Blog Archive
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2020
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September
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- shrimp wonton
- winter melon
- Korean style short ribs
- Sunday in the park
- in season, blue crabs and autumn garden
- meadow, woods and art, GlenStone
- fried rice
- Korean rice cake, Japanese pumpkin
- lamb vegetable dumplings
- crab meat and hybrid fruit
- extraordinary eggs
- MOMA, JUDD!
- taco special, upper east side
- pasta with roasted red pepper sauce
- fall food
- a Japanese set
- Sichuan pickled cabbage
- waffles and noodles
- Japanese bellflower, Japanese pumpkin
- sichuan style pickling cabbage
- pan-fried pork chop, workman style
- tong-hao leaf porridge over rice
- ease into different season
- from monkey bread to onigiri
- salmon in miso and fresh ginger
- among trees and flowers in Longwood
- Bread Furst for breakfast
- delicate Vietnamese spring rolls
- homemade Norwegian lefse
- steamed egg custard
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September
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