Dinner in
Clay Irving
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Vietnamese Spring Roll |
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Kaeng Jeut Wunsen (Noodle
Soup) This is
a clear, bland, “Chinese style” soup. The broth is very good, almost like an
onion soup flavor. The soup contains pork meatballs, kratiem
jeow (slivers of fried garlic), green onions, and wunsen (cellophane noodles). |
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Som Tam (Green Papaya Salad) Wow! Som Tam is usually pretty spicey,
but this dish was some of the spiciest I’ve had. It is made with julienne strips of green
papaya, prik kin nu (fiery Thai chiles),
kratieum (garlic), raw crab, prik
chi fa daeng (Thail jalapeno chiles), Nam Pla (fish sauce), long beans, Nam Manao
(lime juice), and ma kua teet
(tomato). |
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Grouper with This
dish is very similar to the Vietnamese dish, Ca Chien,
and it was delicious! The skin was fried to perfection and the sauce was
wonderful with the flavors of chile, lime, and
basil. |
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Bu Yaang (Grilled Sea
Crab) I think
this is the single largest crab I ever ate! The claws were huge. It was
served with Nam Jim (the bowl in the top middle of the picture). Nam Jim is a
fiery combination of Prik Ki
Nu (incendiary Thai chiles),
Hom Daeng (shallots), Nam
Manao (Lime Juice), Nam Pla
(Fish Sauce), Phak Chi (Cilantro), and a little Kratiem (garlic). It is fiery hot with a very citrus
taste, and goes very well with the crab meat. |
