Now that the Easter holiday is over (and I can go back to eating whatever I want on Fridays) and all the ham and Easter eggs have been eaten (Thank Goodness!), I decided to be a little adventurous this week and go for a few meals with an Asian feel. Won’t you please join me? We all need a little adventure in our lives.
This past Saturday, we ate at our favorite Vietnamese restaurant in Little Rock, Pho Thanh My. Presley was the most adventurous of all of us with her order of a Rice Plate with a sausage cake and a char-grilled pork chop, topped with a fried egg. She was so pleased with her choice! Dave had the pork Banh Mi sandwich and Peyton and I shared a Bun bowl. I am going to try to re-create the Bun bowl this week as well as some fresh Spring rolls.
Monday: Grilled whole pork tenderloin with corn on the cob and Caesar kale salad. I have a delicious Bavarian seasoning mix from Penzeys Spices that I’m going to use as well as a Bell Pepper seasoning mix that I got from my sister-in-law for Christmas. They make an excellent mixture on pork. Don’t forget to top your salad with Parmesan cheese and almond slivers for a little crunch instead of croutons.
Tuesday: Leftover grilled pork “Bun” Bowls. First “pickle” some julienned carrots (and Daikon radish if you can find it) in sugar, salt, and rice wine vinegar. In wide bowls, layer shredded lettuce, bean sprouts, and prepared rice vermicelli noodles then top with cucumber slices, pickled carrots, and leftover pork. Garnish your bowl with cilantro, basil, (or mint), chopped peanuts, and a few chopped scallions. Nuoc Cham sauce makes a delicious “dressing.” I use Siracha in place of a red chili pepper since I always have it on hand and it makes it easier to adjust the “heat level”.
Wednesday: Ribeye steaks, roasted baby potatoes and broccoli, grilled Romaine salad. For the salad, simply slice heads of Romaine lettuce in half lengthwise, brush cut sides with olive oil and grill on a hot grill just long enough to get a nice cross-hatch pattern on them. Top with a bold vinaigrette and blue cheese crumbles.
Thursday: White Bean Soup and Corn Muffins. One more Easter leftover, take that ham bone and make a big pot of bean soup. It’s supposed to rain here today so soup will be a welcome meal.
Friday: Easy Egg Drop Soup and Fresh Vietnamese Spring rolls. I’ll post my Egg Drop Soup recipe for you. For the Spring rolls simply wrap up everything we put in the “Bun” bowl in a rice paper wrapper (chicken or shrimp work well too) and make more Nuoc Cham for dipping. Mediterrasian.com has a wonderful “primer” on making Spring rolls.