February 18, 2011

Viet at Home: Thit Bo Luc Lac

I’ve rambled on about my love for Vietnamese food for years now (more than 3 years on this blog). I’m drawn to the contrast in the way meats are treated – either raw meat, sliced thin and quickly cooked in flavorful broth or marinated with intense ingredients (dark soy, fish sauce – nước mắm, lemongrass, […]