Wednesday, July 30, 2014

Vietnamese Cooking: Grilled Salmon with Chili-Lime Sauce

This could not have been easier or more delicious. Get it at Meanwhile, Back in the Kitchen.


  1. I don't remember salmon, peppers, or limes in Viet-Nam, but perhaps I wasn't paying attention.

    I DO remember, with great fondness, the bread, French bread, with a hard crust and wonderfully soft inside. I've never been to France, but I think the Vietnamese inheritors of French cuisine got this exactly right.

  2. Chilis and limes are both key ingredients in Vietnamese cooking. Maybe not in the Army kitchens if that is when you were there. :-D

    And French bread would be good to dunk in that sauce.

  3. I'm willing to give it a go - French bread (to paraphrase Old Ben) is proof that God loves us and wants to be happy. And the rest of the menu sounds so not C-ration!