vietnamese stir-fry: a send off for a friend.

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A friend is leaving. Robbie is jetting off, across the world, to obtain a rich accent and perhaps a Welsh pony. We had to send him off in style -- with loving friends around, some wine, and good food.

The night began with an epic board game and progressed to food. Then some more board games. Then some deep and delicious cake. Then the St. Regis pub. What could be a better progression?

Every time someone comes over, we ask them what this one, random object near our fireplace is. So far, we've had a myriad of answers, some probably right, some just . . . odd.

Robbie is a lovely man -- funny, honest, and above all, kind. One who I have known for at least a decade, and have thought he was wonderful the moment I made his acquaintance. We shall miss you friend, have a marvelous time in Wales.

Vietnamese Stir-Fry
(adapted from Mark Bittman) 


3 tbs. sesame oil
2 chicken breasts, cut into strips
1 large onion, sliced 
1 bird chili, seeded and chopped
1tbs.  minced garlic
1/8 c. fish sauce
1/8 c. soy sauce
3 tbs. packed brown sugar
1 lime, juiced
1/2 cup chopped fresh cilantro
1 c. bok choy, chopped
1 c. mushrooms, chopped
1 c. bean sprouts
1 c. sweet peppers, chopped

1. Mix the lime juice, soy sauce, fish sauce, brown sugar, garlic and chili together.

2. Place a wok on high on the stove and add the oil. Fry the onions and chicken until the onions are golden and the chicken is barely cooked through. Place in a bowl and set aside. Pour half of the sauce over the chicken.

3. Add the vegetables to the wok, with more oil if need be. Fry until they are almost cooked through. Add the rest of the sauce and the chicken to the wok.

4. Pray. Eat. Enjoy. Send off those you love with a full belly.

vietnamese rice paper wraps: the best theme for a potluck.

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I've decided that themed pot-lucks (called 'pot-licks' by me when I was younger - it made more sense, for you were to lick the pot at the end because it was so tasty!) are the only way to go. With Vietnamese smells mingling with strains of the accordion, it could not have been a better night.

Rice paper, both edible and not, has been used for centuries in East and South-East Asia. The kind you can eat has a tough, leathery feel (although it is translucent) until it is dipped in water. It then softens, forming the perfect parcel for either sweet or savory fillings.

So we sat around, filled our stomachs with wrapped goodness, jiggly green pudding(ish) . . . thing (although apparently authentic), and melty-in-our-mouth almond cookies. There were also wasabi peas, candy corn, and wine. An odd mix, but a delightful one, mirroring our odd (yet delightful) conversation throughout the night. Potlucks seem to inspire great dialogue and great food and my conclusion from the evening: we must hold them more often, for they are good for the soul.

Vietnamese Rice Paper Wraps
(adapted from Epicurious)

Traditional Vinegar Sauce
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)*
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves
1 teaspoon minced jalapeño chili with seeds

Peanut Sauce
1/4 c. fresh lime juice
1/8 c. sugar
3 tbs. fermented fish sauce (nam pla)

2 tbs. rice vinegar
1 tbs. chopped fresh cilantro
2 garlic cloves, minced

1/2 c. peanut butter, natural

1/4 c. coconut milk
1 teaspoon minced jalapeño chili with seeds

1. Blend the first set of ingredients together. Set aside. Blend the second set of ingredients together separately. Set aside separately.

2. Steps for the rice paper wraps can be found here.

3. Suggestions for ingredients can be found here. Some more interesting fillings are unripe avocado and cut-up plantain (Wesley said these are traditional ones).

4. Pray. Eat. Enjoy. Theme your next potluck.