Dill – my unconditional love, my comfort spicing, the piece in my nostalgia puzzle and all that… now imagine my surprise when i discover that dill is one of the essential vietnamese herbs!.. To give myself a credit i didn’t dismiss the idea but in fact embraced several vietnamese dishes to become part of my repertoire de cuisine. Cha ca La Vong especially, because it involves fresh turmeric and fresh galangal! (disclaimer – i use both fresh frozen):
Tonight made with wild gulf shrimp, and served with edamame and black rye bread (gasp… but then again, did i mention russians and loved in the title)…
Another vietnamese dish is our summer staple, a spicy seafood stew with lemongrass, tomatoes, chinese celery and dill, cooked with beer – from Pleasures of Vietnamese Table by Mai Pham – the flavor profile somehow reminiscent of russian borscht… which brings us naturally to the subject of beets but this is another post altogether…
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