I love to eat and cook Asian food. My roommate is Taiwanese and we always joke that I am half Asian. My descent is Irish and my hair is dirty blonde, but my palate lends towards southeast Asian and Mediteranian food. I have come to love Vietnamese grilled pork with Vermicelli noodles. The combination of green onions, cilantro and lemongrass with soy sauce and honey is one that I can’t pass up.
Since I’ve been cooking with a lot of herbs, I’ve trained my nose to guide me in selecting ingredients and cooking but my nose isn’t well trained yet. I used this recipe for Vietnamese grilled pork and substituted lemon basil for the lemongrass. I bought the lemon basil at a farmer’s market and it smelled so good that I had to cook with it. My biggest mistake was that I used frozen shrimp when I am not accustomed to cooking shrimp. Another mistake or misfortune is that the basil started to dry up by time I used it.
I added fried carrots to the noodles which unfortunately turned out to be the best part. I think I need to cook the Vietnamese grilled pork a few more times until I know the tastes well and then perhaps I will be able to venture out.