Coconut and Pandan Ice Cream
Introduction: It was a sticky, hot and humid day as we disembarked from the small boat and clambered on to terra firma. Having just visited the most amazing floating market
Introduction: It was a sticky, hot and humid day as we disembarked from the small boat and clambered on to terra firma. Having just visited the most amazing floating market
Introduction: I recall being sat in the middle of steamy kitchen in a small town in Thailand; the two women speaking melodically in their native tongue. There was giggling, laughter
Introduction: This dish is a great combination of healthiness and ephemeral non-healthiness; that being from the spike of sugar. Well, there is also the long-term consideration of the effect of
Introduction: Lime is the hardest, sharpest and most acidic member of the citrus family. Soy sauce is that rich, savoury, salty seasoning. And sugar is the pure sensation, crystallised pleasure
Introduction: Where phở originally came from has proven inconclusive to researchers. From my little bit of digging around in Hanoi (Hà Nội) I found three theories each with their merits,
Introduction: After a morning’s trek with my seven year old son through the misty terraced rice fields that are home to the Hmong tribe, we are approached by a young
Introduction: There were three dishes that stuck with me more than most from my month in Hanoi: banh cuon (rice paper pancake with minced pork and wood ear mushroom), pho
Physically I am back in Melbourne. The rest of me is still twisting and turning, smelling and eating, listening and chatting, and sipping Vietnamese ca phe at my local.
…a very difficult one to call. Before I give the final answer, a subjective one of course, it’s important to define what actually makes a good pho (in case you
One of the most surprising cultures in Hanoi is the coffee one; purely from a point of dissociation I have (or had) with South East Asia and coffee. This dissociation
COOK BETTER. EAT BETTER. FEEL GREAT