Results tagged fish sauce from David Lebovitz

Vietnam

I wrote a story in my next book about all the places that I’m supposed to go to, or want to go to, or should go to. For a long time, Vietnam was near the very top of that list. We have friends that live in Vietnam, settling there after a few years of living in Japan, Laos, and Thailand. An assortment of commitments had prevented…

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When I realized we were going to Vietnam, I decided not to start making lists of places to go or things to eat, like I often do. (I’m learning to say “Yes” to less-scheduled vacations.) Fortunately, a friend who lives with her family in Ho Chi Minh City planned almost our entire trip for us, and I was happy to relinquish the role to her….

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It’s been a goofy month. I don’t know if the word “goofy” exists or translates into French, but c’est comme ça, as they say, or “that’s how it is.” It seems like everything got discombobulated; even my vacation plans were thwarted by a server outage and a nasty jellyfish sting, whose only upside was that it was on my thigh – near, but not on, my…

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The first time I had chicken cooked caramel sauce was at The Slanted Door in San Francisco. “Caramel? With chicken?” I thought. But once I tasted it, I didn’t need to wonder why it became their signature dish. Back then, The Slanted Door was a small restaurant in the Mission, on a street that was notable for Latin markets, edgy bars, and burritos. Things have…

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I was recently interviewed about cookbooks that I like and when I thought about the ones I’ve been most intrigued with, a few stood out. They were single-subject books that explore a single topic, which I find useful when looking for a straightforward recipe to try out. But the more complex, thorough books help me understand cuisines that I’m not all familiar with. For example,…

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One thing I love about traveling is that I get to read. As much as we all love to be connected, it’s nice to be somewhere – like 5000 feet up in the air, where your biggest concern is who gets the armrest – where that isn’t usually a possibility. (Although I also spend a considerable amount of time up there wondering if whoever designed…

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I’d read a rather head-scratching review of a book that I was very fond of from the day it landed in my apartment. Burma: Rivers of Flavor is a cookbook that has been haunting me ever since I opened it up and leafed through the pages. It was written by Naomi Duguid, a seasoned cookbook author who traveled throughout the country before the change in…

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I’ve had so many requests for my Vietnamese Caramelized Ribs! Part of their appeal, of course, is the sticky, sweet-salty glaze. But the other is that you don’t need a grill or any fancy equipment. You begin with an inexpensive cut of meat and after about 15 minutes worth of work, you pop the whole thing in the oven for a couple of hours. Later, you’ll…

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