Wednesday, July 15, 2009

Pho Tien

A blog by Allison Cook a food critic out of Houston made me hunger for our local version

What you get is a rice flour crepe stuffed with sauteed shrimp, pork strips and bean sprouts. On the side you get basil, cilantro, pickled carrots and daikon with lettuce leafs and nuoc cham. Traditionally you eat as a lettuce wrap. Cut off some of the crepe and put in a torn off piece of lettuce with whatever you want to stuff in there. You did in the fish sauce sauce and eat it up. Very light and refreshing on a super hot day. It provides a variety of textures and flavors.

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