anonymous' Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
Quick & Easy Vietnamese: 75 Everyday Recipes
By Nancie McDermott
Chronicle Books - 2005
Everyday Pickled Carrots : page 108
Serve this with everything Vietnamese. Make ahead and just keep some in the fridge - this can be very versatile depending on your eating habits. The Vietnamese also use it in their sub sandwiches.
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I make this whenever I can get beautiful, fresh watercress - locally that means a trip to the Asian store or the local Stop and Shop. Everybody else only carries that awful stuff in plastic boxes or bags (this is the same complaint I have about good bean sprout availability). It makes a difference to use a well marbled cut like rib eye. I think I've also added cherry tomatoes when I have some kicking around.
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How can a sandwich taste so good? I first had one of these made to order in a local Vietnamese grocery store years ago and I thought I had died and gone to heaven. Later, I read John Thorne's essay on his search for this sandwich which crystalized in my mind what exactly I had eaten in that grocery store. This recipe is pretty good and offers a lot of meat choice options. This is better than the sandwich I've had at a recently opened local French bistro. I've used liverswurst instead of French pate (too much work and too expensive) and at least to my taste, it works well. I also use Chinese roast pork.
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Vietnamese Meat Loaf (Cha dum) : page 75
Very versatile. Use it in the Vietnamese sandwiches, in soup, or as a regular meal. I think I've used a small slow cooker to make this with good results. To my taste, I might like less fish sauce.
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