Courtesy of Chef Louis Singh, Dish a Licious
My mom, being Vietnamese, doesn’t really have a sweet tooth. In fact, most times dessert in our house was just fruit, often accompanied by a savory-sweet Vietnamese chili salt. The dish is simple to make, and a terrific example of the salty-sweet-spicy trifecta that pervades Vietnamese cuisine. Try it with crisp Fuyu persimmons, green mangoes, grapes or any slightly acidic fruit. I even enjoy it on watermelon.
ELIZABETH MCQUEEN lights up the stage when she plays guitar and sings with Asleep at the Wheel, as well as with some of the best musicians in the country. She just released her new record, The Laziest Girl in Town, and somehow manages to travel (and blog) with the band and a baby girl! Find out more at elizabeth-mcqueen.com.
Fresh chiles de agua are the most commonly used for this recipe, with the dried chiles pasillas in second place. The former look innocent enough but can be very picante; therefore, some cooks recommend, after charring and peeling the chiles, letting them soak in lightly salted water, with a little vinegar added, for about ½ hour. If you prefer to stuff the pasillas, choose the largest ones. In preparing any chile for filling, make sure the top holding the stem is intact.
Courtesy of Sibby Barrett, owner and cooking instructor of Onion Creek Kitchens at Juniper Hills Farm
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
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