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.
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3 comments:

  1. Lawrence Hall, HSG7/31/14, 12:26 PM

    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.

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  2. Julie D.7/31/14, 2:09 PM

    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.

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  3. Lawrence Hall, HSG7/31/14, 7:42 PM

    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!

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