Bún Bò Huế – Vietnamese Beef & Lemon Grass Noodle Soup
The most magical part of making bun bo Hue happens around hour three when the beef, pork, and lemongrass broth is transformed into the familiar fiery orange soup. A sizzling mixture of vegetable oil, scallions, fish sauce, and paprika imparts the broth with its characteristically bright hue and rich, umami flavor. A heavy dose of fermented shrimp paste, along with a touch of sugar and salt, add the finishing touches to the broth.
Ruth Reichl’s Dangerously Delicious Apricot Jam
After procuring two pounds of apricots and setting aside an evening without commitments, I set out to make my first lazy man’s jam. First, I pulled apart the fruit using my bare hands, leaving the skins on and removing the pits, then I made a simple syrup and macerated half the fruit in it. More fruit, a whole vanilla bean, and a squeeze of lemon juice later, I had a dangerously delicious apricot jam on my hands. I couldn’t believe how awesomely simple it all was.
Sườn Nướng – Vietnamese Grilled Pork Ribs
Comprised of just five ingredients—fish sauce, sugar, salt, black pepper, and shallots—this easy marinade treats pork to a sweet, salty, and wholly umami bath. Soaked overnight, then grilled over hot flames, the ribs’ exterior caramelizes beautifully, while the innards remain tender and flavorful.
