I just ordered Red Boat fish sauce with nomnompaleo’s free shipping coupon code. Planning this meal when it get’s here:
Vietnamese is, hands-down, one of my favorite cuisines. I love how most dishes combine salty, sweet, sour, and umami. Plus, my favorite items have contrasting temperatures and textures which makes it feel like I’m hosting a party in my mouth.
Unfortunately, I rarely eat Vietnamese food nowadays because there’s sugar in most dishes, it’s grain-heavy (e.g. pho, banh mi, bun, etc.), and almost all fish sauces contain sugar and/or hydrolyzed wheat protein. However, all that’s gonna change now that I’ve gotten my hands on a bottle of Red Boat fish sauce.
For the past week, I’ve been poring over my neglected copy of Andrea Nguyen’s Into the Vietnamese Kitchen looking for yummy recipes to Paleo-ize. Her book is phenomenal as are her blogs – she’s an expert in all matters pertaining to Vietnamese cuisine and Asian dumplings.
The first recipe I tackled was Bo Kho (beef stewed with tomato, star anise, and lemongrass) and, boy, was it yummy!
See the recipe after the jump!
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