Thursday, June 21, 2007

Summer Roll for Marijke

Please note the mint leaves on the right. Terrace-grown. New York organic. From left: chicken marinated in ginger, garlic, brown sugar, lime, fish sauce, chile, then grilled till sticky and sliced. Coriander/cilantro depending on your continent; shallots, thinly sliced; greenish mango; carrot; then mint. Dip rice paper wrappers in hot water (Mimi says there are two schools of thought in Vietnam: either dip one side, or dip two sides). Actually I just plopped them into hot water, not knowing any better and they were fine. Make a dressing of lime, fish sauce, brown sugar, chile - and use as a dipping sauce once the rolls have been, er, rolled.

1 comment:

  1. Fantastic! I have always been a supporter of ILLUSTRATED recipe books (my sister on the other hand has a favourite paperback with anecdotal recipes). But this one photo says it all - shows me at a glance how things should be chopped. Which - after all - makes a huge difference to the texture / eating experience. Really, it does. Thanks Marie - this illustrated recipe idea on your blog - hope it flourishes.... transcontinental touches included. (makes me giggle)


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