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Vietnam by Way of Upstate NY

August 1, 2008

My dinner this evening was absolutely fantastic! I’m hesitant to call it Wendalicious, because it was not my recipe – I found it in this month’s issue of Cooking Light, my favorite magazine in the world! I’ve been a subscriber for 12 years now, and it’s been worth every single penny of the subscription price.

Anyhoo, the recipe is called Cold Soba Noodles with Vietnamese Pork (link directs you to the recipe at I served it with a side of Snow Pea and Carrot Slaw. If you pick up the August 2008 issue of the magazine, you can find the slaw recipe there (really, I’m just too lazy to go downstairs and get the magazine).

Tonight’s secret ingredient, which I will NEVER leave out of Asian recipes again is FISH SAUCE (also known as nước mắm – though I haven’t a clue how to pronounce it). It adds just the right amount of umami to the dish, and really enhances the flavor. Here are photos of tonight’s delish dish – are you hungry yet?

Snow Pea and Carrot SLaw

Snow Pea and Carrot Slaw

Cold Soba Noodles w/ Vietnamese Pork

Cold Soba Noodles w/ Vietnamese Pork

2 Comments leave one →
  1. sockii permalink
    August 2, 2008 6:40 pm

    Ha! I think I saw that recipe myself and bookmarked it. Will have to give it a try later.

    Agree on the fish sauce 100%. It’s one of those things that is a little intimidating to use at first, but once you learn how to use it and what it imparts in a recipe, it’s impossible to leave it out.

  2. wendalicious permalink
    August 2, 2008 6:54 pm

    Definitely give the dish a try – it was awesome. AND it tastes even better the next day.

    Glad to see you here – what’s up??

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