I saw fennel
planted last year already have re-grown into a dense head of fine leaves, and
they are sweet and less spicy than those during summer.
This made me think of
making Vietnamese spring roll, which is always full of fresh herbs.
I brought back a lot
of rice paper from the visit to Hoi An Vietnam. Making spring roll is a way to have a casual
easy evening meal without too much cooking.
1. Julienne carrot and
green bell pepper, season with salt, white pepper and vinegar until soften,
around half an hour.
2. Cook soy sauce,
sugar, Sichuan pepper, wine, black pepper, ginger until flavor comes out, add
dried small fish and simmer gently until liquid absorbed. (Or use bacon/shrimp
etc).
3. Roast sesame or
pine nut, wash & dry herbs.
4. Wet rice paper
and make spring roll.
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