Huge parking under the premises as well!!.
If its Thai, from Vietnam or China, they have it fresh! Alladin's cave that champions and inspires the cook in you..
What a learning curve, you have to keep pinching yourself to remind yourself that you are still in Paris.
Here a rows of green herbs. Many I simply don't know how to use, but testing and trying them is part of the fun. On this trip I learn't about Hairy Basil, a cross between thai basil and lemon grass. Below some this incredible bounty!
Can somebody let me know about this Rao Ram (Phak Pheo) Vietnamese Cilantro
I'd love to figure out how to use that!
This is Jack Fruit
Saboutier tastes like a collision of date and Kiwi
A vietnamese "Sugar Apple"
Here Cinnamon Apples, I wonder how one would use these? Any ideas?
On this occasion I used the Tang Freres goodies for a superb salad. Hope you enjoy this recipe! It's a keeper
Vietnamese Chili Chicken Herby Mint Salad
Poach 2 kilos of chicken breast in enough water to cover with three thai chilis, a red onion cut in four, 5 sticks of lemon grass bruised with the back of a knife, the stalks of two bunches of coriander, four pieces of roughly chopped Galangal (Thai Ginger) and a big bunch of thai basil. BOIL UNTIL just cooked through then remove chicken from the stock, to cool on a rack. Reserve the stock for thai Yom Gai soup if you want or freeze.
1 Head of CHINESE CABBAGE julienned
4 carrots sliced on a mandolin to make ribbons
250 grams of bean sprouts
2 Bunches of Spring onions (Cebettes)
1 Bunch of Coriander
1 Bunch of mint sizzle cut
1 bunch thai basil
1 1 trevise/radiccio julienned
3 THAI red chilli, seeded and minced
2 fat garlic clove, peeled and minced
4 tbsp sugar (Prefer PALM SUGAR)
1/3 cup rice vinegar
Juice of 10 limes about to produce a cup of juice and the juice of one large lemon
1/3 cup Vietnamese or Thai fish sauce (nuoc nam or nam pla)
1/3 vegetable oil sunflower is good
1 Red Onion, finely sliced
3 bunches of mint leaves only
2 bunches of thai basil leaves only
2 bunches of coriander destalked
Put the herbs for the dressing in a food processor with a few spoon of the oil and pulse slowly to control the effect. You must avoid it pulping or liquidizing, herbs must remain as finely chopped herbs
In a bowl, combine the chilli, garlic, sugar, vinegar, lime/lemon juice, fish sauce, oil and onion, black pepper. Taste to see if the balance of sugar, spice, vinegar, citrus is right!, you can always add a bit more of any ingredient.
Add the herbs to the bowl and mix all together.
slice thinly or shred the chicken and transfer to the dressing and mix it making sure to soak all the chicken in the dressing. Put in fridge for an hour
Arrange the cabbage, sprouts, carrots and treviso on a plate interlacing herbs and spring onion within the cabbage. Leave a hole in the middle of the plate and fill that with the chicken.
cover with any remaining herbs!