When I first started cooking in my tiny kitchen in a studio five floors above Pasteur Street with a view of Notre Dame from my window (shame Instagram wasn’t invented in 2006), this came in second on my Aunt’s recommendations for idiot-proof recipes that she believed I could try (the first one was hard-boiled egg, in case you’re wondering).
Tép ram thịt as it is known in Vietnamese, is the perfect choice for week-day dinner – minimal prepping, few steps to remember and you can just put it together in 15 minutes. Throw in a few slices of pineapples or lime leaves in the end and the flavors will just shine like the summer sun.
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