Do you find that there are some foods that you could just eat and eat and eat? As if that food that is going into your stomach vanishes into thin air no matter how heavy the meal actually is? I do.
You may be familiar with the popular dish Bun Cha Gio (Rice noodles and spring rolls) which I can eat bowls upon bowls of and not small bowls either because it's a dish that has many toppings. Most people that know me know I can eat a lot but there's something different about these dishes maybe it's because they're so delicious and seem so light that they never fill me up.
Gỏi is one of these dishes that I love because it's
Gỏi with shrimp
- 1 head of cabbage, sliced super thin.
- 4-6 medium size carrots, sliced super thin
- 1 large onion, sliced super thin
- Chicken, torn into pieces.
- Vinegar, I used about a cup ...and a half?
- Salt, a few tsp.
- Peanuts, crushed
- Mint, finely chopped
- Nuoc Mam
Seriously, slice those veggies super thin. My mẹ was not entirely impressed with my idea to use our lovely Kitchenaid food processor and described the utensil she uses to slice cabbage super thin. Now my understanding of Vietnamese is decent, but there are a few conversation topics in which I have never engaged in, for example the description of a bladed object used to slice cabbage super thin. As far as I could piece together the description, I'm sure it looked something like this. I have yet to receive one of those in honourable combat, however not all hope was lost. She told me of how my great grandmother (or was it her great grandmother?) was able to slice cabbage paper thin with merely a knife. Yes, a k-nife. So arm yourself with whatever weapon you may have in your kitchen drawers and slice the veggies long and thin.
|The low quality of the camera does not do my paper thin cutting justice.|
|I know what you're thinking: Paper thin. Am I right?|
|Perhaps she should've taken a picture of me in the squeezing|
process. I certainly couldn't have.
|I threw on those mint leaves cause I had a lot leftover.|
|Oh Nuoc mam, I see you hiding in the background there.|
It keeps well in your fridge and tastes great the next day, and the day after that which is good because it makes a lot.
Mẹ also reminded me that one of my aunts makes a reeeeeally good gỏi, so I'll make it a mission to learn that one. I'm also sort of running out of dishes that I can think of off the top of my head, so I may need to search for inspiration in Chinatown. I also need to renew my passport and it happens to be very close to Chinatown... That was probably the most unrelated way to end.
Edit: I was informed by my cousin that it's actually her dad, (my uncle) who makes the good gỏi.
It was supposed to be so eeeeasy...