Vietnamese

Recipes |
January 20, 2013

Vietnamese Fish Tacos

Núóc Mam Dipping Sauce3/4 cup Squid brand fish sauce (núóc mam, available at oriental markets) 1/4 cup rice wine vinegar 2 tablespoons chopped scallions (green onions)Whisk ingredients together and set aside.Vegetable Platter1 head leaf lettuce 1 bunch fresh mint 8 ounces bean sprouts 8 thin spears fresh pineapple, cut lengthwise

Recipes |
January 20, 2013

Hot-and-Sour Soup

2 teaspoons instant tamarind Salt and sugar, to taste 2 serrano peppers 2 small new potatoes, cut into chunks 1/2 pound catfish, deboned and cut into chunks 2 tablespoons each of chopped pineapple, bean sprouts, and celery 2 teaspoons chopped garlic 1 tablespoon vegetable oil Nuoc mamIn large saucepan, bring

Food & Drink |
January 20, 2013

Vietnamese Restaurants

AustinSaigon Kitchen, 9200 N. Lamar, 512-837-9910. This modest-looking restaurant’s bracing hot-and-sour soup was filled with shrimp, pineapple, celery, tomato, okra, noodles, and anise. Vermicelli with rice-paper pancakes that were more like omelettes came with grilled pork, fish sauce, and a platter frilly lettuce, cilantro, cucumbers, and mint. Tender frogs’ legs

Food & Drink |
January 20, 2013

Vietnamese Grocery Stores

Most of the specialty items needed to prepare Vietnamese recipes can be found at the following Asian and Vietnamese groceries.AustinLien, Huong Oriental Market, 8610 N. Lamar, 512-835-9618. My Thanh Oriental Market, 7435 N. Lamar, 454-4804. Say Hi, 5249 Burnet Road, 453-1411.DallasAsian Grocery, 9191 Forest Lane, 214-235-3038. Laos Store, 4536 Bryan,

Recipes |
January 20, 2013

Charcoal-Broiled Pork With Rice Vermicelli

1/3 cup plus 2 tablespoons sugar 1/2 cup nuoc mam 4 shallots, thinly sliced Freshly ground black pepper, to taste 8 ounces thin rice vermicelli 1 pound boneless pork loin 1 pound ground beef (chuck) 8 garlic cloves, minced 24 bamboo skewers, soaked in water for 30 minutes (use metal

Recipes |
January 20, 2013

Spring Rolls With Peanut Sauce

Spring Rolls2 ounces thin rice vermicelli 8 uncooked medium shrimp 12 ounces boneless pork loin, in 1 piece 1 large carrot, shredded 1 teaspoon sugar 8 rounds rice paper (banh trang), each 8 1/2 inches in diameter 4 large leaves leaf lettuce with thick stem ends removed, cut in half

Food & Drink |
January 20, 2013

Cultural Exchange

Vietnamese cuisine is a multiethnic parade of Chinese techniques, French flavors, and spices from India. New ingredients, such as catfish and serrano peppers, add a Texas twang.

Eat My Words |
July 22, 2010

Trailer Thursday: Me So Hungry

It’s a little ironic that the best part about Me So Hungry, situated in the parking lot of all-vegan Cheer Up Charlie’s, is the meat. The Asian-style barbecue chicken in my Zen Salad was delicious, and it was a great surprise to find heaps of fresh baby romaine,

Eat My Words |
July 15, 2010

Trailer Thursday: ¡Hola Aloha! and Lulu B’s

Vegan ice cream? Let me say what you’re thinking: Hmmm. But there’s something special going on at ¡Hola Aloha!, a South Austin snow cone and sweet treat stand. Their vegan ice cream, made with coconut milk, was just that—creamy, cold, milky, and delicious. I tried it in an Aloha

Politics & Policy |
May 31, 2005

Get Out the Vo

The demographics of one legislative district in Houston have changed so dramatically that they allowed a novice Democrat to unseat an eleven-term Republican powerhouse. But the real story is what could happen elsewhere in the not-so-distant future.

Art |
January 1, 1997

Trinh Pham

Why hire an architect, an interior designer, a graphic designer, and an image consultant when one person can do the whole job? That’s the idea 29-year-old Trinh Pham has been building on since she earned an architecture degree from the University of Houston in 1991. Her first big job had

Recipes |
June 30, 1985

Char-Grilled Honey-Braised Chicken

Recipe From Kim Son, Houston1 lb. boneless, skinless chicken breast 2 heaping tablespoons brown sugar 2 tablespoons soy sauce 1/2 teaspoon garlic powder honey to taste 1 package rice vermicelli noodles garnish of mung bean sprouts, shredded green lettuce, chopped fresh mint, peeled and seeded, chopped cucumber 2 tablespoons chopped

Food & Drink |
June 30, 1985

On the Menu: Kim Son

HANKERING FOR HONEY-ROASTED PIGEON? How about Vietnamese fajitas? With offerings ranging from the frighteningly authentic to the infinitely accessible, Kim Son has paced the Vietnamese food explosion in Houston. Owned and managed by war refugees Tri M. La and family, Kim Son has grown from a hole in a graffitied