Wednesday, July 23, 2008
Now this is the kind of thirty-minute meal even foodies-like-us will love. Fresh ingredients, nothing pre-cut or pre-cooked, but still you can put it together in less than 30 minutes, ok, 45 with not-so-fast knife skills. The ingredients are not all that exotic either: if you can find fish sauce and lemongrass at your local market you’re all set.
As we’re getting deeper into the summer season, I’m always craving something light and refreshing. This Vietnamese wrap dinner I put together the other day fits the bill perfectly. And no, Adam, you don’t need an outdoor grill to make this dish. I grilled my prawn “kebobs” right there on a ridge pan on my kitchen range. It works just as well for this. It’s also a pretty low-stress dish, you don’t even need to bother rolling each one before serving. Just put
everything on a big platter and set out some dry rice paper with a bowl
of warm or tepid water. Your guests can roll their own as they eat.
It’s more fun that way anyway.