Vietnamese Pork Pintxo with Shrimp Fried Rice

I love and miss Vietnamese food more than anything else on this island, except for maybe Alaskan salmon or dungeness crab. The barbeque pork that you get in bun cha sometimes, or bahn mi, is sweet and aromatic. Put it on spicy fried rice with fresh herbs, serve it with cold glass noodles and nuoc cham with mint …

So Many Dishes, So Little Time

Sometimes I think my menu isn't big enough. There are hundreds, thousands of recipes I'd like to try but I've inadvertently developed a menu that people like. There are a handful of plates people would be sad to see go, though you shouldn't get too comfortable. It started years ago with the steak and mahi …

Masters of a Cuisine by Calling, not Roots – NYTimes.com

Masters of a Cuisine by Calling, not Roots - NYTimes.com. I posted this because one day, in the not-so-distant future, I want to travel through Vietnam and all over southeast Asia gathering recipes and stories. Papaya Thief Goes Global?

the ever-essential nuoc mam

Here's our recipe for nuoc mam, the essential Vietnamese fish sauce that I use a lot. I can't get enough of it. It's nice to make a batch of this and have it in your fridge for later use... in any and everything. In the restaurant we quadruple this recipe... we throw the solids in …

Notes of a Papaya Thief

Welcome After many years of debate, travel, lost and found-ness, thousands of dollars spent in restaurants across the world, stints at scores of restaurants from busboy to server, prep to line cook, and finally co-owner and chef of a small restaurant in Puerto Rico, I’ve decided to try to write about it all. But where …