So
many great cookbooks have come out recently discussing the diverse ethnic
landscape of New Orleans, for instance “New Orleans con Sabor Latino:The History and Passion of Latino Cooking” by Zella Palmer Cuadra and “New Orleans’ Best Ethnic Restaurants” by Ann Benoit, both excellent books. Now,
Suzanne Pfefferle showcases the Crescent City’s Vietnamese community in
“Vietnamese Cuisine in New Orleans,” published by Pelican Publishing. In
addition to spotlighting Vietnamese dishes, restaurants, festivals and culinary
traditions, Pfefferle includes recipes by New Orleans chefs Emeril Lagasse and
John Besh.
Gỏi Ga
Tom (Shredded Chicken or Shrimp Salad)
By Pho Tau Bay
Fish Sauce
1/2 cup
water
1 tablespoon vinegar
1/8 cup fish
sauce
2 tablespoons sugar
Salad
1 large head green cabbage, thinly sliced
1 large boiled boneless, skinless chicken breast, shredded,
or 1 1/2
pounds boiled shrimp, cut in half
1/2 yellow onion, thinly sliced
1/2 cup cilantro leaves
1/4 cup rau ram leaves (Vietnamese cilantro)
1/3 cup sweet pickled carrots
1/2 ounce sesame oil
4 ounces crushed roasted peanuts
4 ounces fried shallots
1 sprig cilantro
Directions:
For sauce, mix all ingredients thoroughly. Add lime juice and chilis to taste,
if desired. For salad, place cabbage, chicken or shrimp, onion, cilantro
leaves, and carrots in a large mixing bowl, and toss together. Add oil and fish
sauce, and distribute evenly. Top with peanuts, shallots, and sprig of
cilantro. Serves 3-4.
Cheré Coen is a Lafayette freelance
travel and food writer. She is the author of “Haunted Lafayette, Louisiana” and
“Exploring Cajun Country: A Tour of Historic Acadiana,” both from The History
Press.
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