Tonight I had dinner at Diane's house - increasingly she's been having more ethnic food in her diet (and by ethnic, I mean Asian). On the menu for this evening was nam neung rice rolls with a red tofu peanut sauce. This dish is Vietnamese intertwined with Thai influences. Nam neung is Vietnamese style 'meatball' that is rolls into sausage shapes.
In the rolls we put in lettuce, a variety of herbs, cucumber, green mango, and vermicelli. The dipping sauce for this meal I found to be quite robust and heavy on its own, but when eaten with the rolls, the myriad of fresh and crisp vegetables balanced out the weight of the sauce, but still retained the robust peanut flavour. The sauce had minute amounts of spiciness that helped further enhanced the overall bite.
The sourness of green mango truly balanced out the warmth and slight greasiness of the nam neung, while the lettuce and cucumber gave it extra crunch, and the herbs added fresh fragrance. And certainly the vermicelli helped make this meal truly filling.
Unfortunately I don't know where to get this meal other than at Diane's house, making this meal positively unique. To top it off: the nam neung was homemade!
No comments:
Post a Comment