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Congratulations to chef, restaurateur and humanitarian José Andrés, the recipient of this year’s Julia Child Award. In addition to his industry-leading work in restaurants, cookbooks and media, Andrés is known for his tireless dedication to helping others, and is the founder of World Central Kitchen, a non-profit organization that uses the power of food to strengthen communities and economies around the world. The Foundation will celebrate Andrés at this year’s Smithsonian Food History Gala on November 7, 2019, at the National Museum of American History in Washington D.C. (Photo: Scott Suchman)
Et voici que l'été commence. Le premier jour de torpeur de la saison chaude... Heureusement vous nous avez un peu remonté le moral l'autre jour en partageant avec nous vos souvenirs d'été et ce qui vous plaît dans cette saison. Cela nous donne un peu de courage mais ne me dissuade pas d'organiser notre plan de survie pour les deux prochains mois qui nous paraîtront bien longs. Ombrelles, chapeaux de paille, robes légères, costumes de lin, ombre et volets fermés, citronnade, thés glaçés (@maitre_infuseur of course), eau de concombre, bières blondes et rousses très fraîches, rosé et vin blanc, repas d'Orient et d'Asie sont au rendez-vous. Et bien sûr beaucoup d'eau... Le tout enfermés le plus possible au terrier. Et de sortie les jours d’accalmie... .
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And here comes the summer. The first day of sluggishness of the hot season ... Fortunately you have cheered us up a bit the other day by sharing with us your memories of summer and what you like in this season. It gives us a bit of courage, but it does not deter me from organizing our survival plan for the next two months, which will seem very long. Umbrellas, straw hats, light dresses, linen suits, shades and closed shutters, lemonade, iced teas (@maitreinfuseur of course), cucumber water, lagers very fresh, rosé and white wine, oriental meals and from Asia are at the rendez-vous. And of course a lot of water...All locked up as much as possible in the burrow. And out the days of calm ...
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#foodhistory #historicalfood #livinghistory #chiaroscuro#vermeer #victoriankitchen#rembrandtlighting #astilllifestyle#likeapainting #stilllifephotographer#historicalcooking#historicalliving #slowfood #antique #history #culinaryanthropology #oldworldcharm #oldworldelegance
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Bún bò Huế or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). .
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Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and umami flavors. The predominant flavor is that of lemon grass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical.The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Spicy chili oil is added later during the cooking process. Bún bò usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig's knuckles.
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Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. Thinly sliced purple cabbage is acceptable substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce is added to the soup according to taste. Ingredients might be varied by regions due to their availability.
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Enjoy!!!
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by @ourediblejourney
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This Vietnamese Spicy Noodle with Shrimp/Prawns ↔️Mì tôm Khô is everything you know and love about Vietnamese food.
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Recreate the incredible flavours of Vietnamese street food with this prawn and noodle.
Fresh, healthy, great textures and full of flavour! .
Enjoy!!!
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by @mishes_kitchen
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Banh Mi Heo Quay (Roasted Pork Sandwich)
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Probably the most popular type of banh mi in the country, roasted pork is sliced up and served on a freshly baked bun with the typical banh mi dressing (mayo, cucumber, pickled carrot and daikon, chives, cilantro, etc). Because of its delicious fat and tender meat, the pig's belly is most often the cut of choice. It's the same cut used for bacon, but in Vietnam it's roasted, instead of smoked, with a thick layer of salt and some spices. .
You may be asked if you want ớt on your sandwich. It's sliced chili peppers. They're very spicy and oh so good. If you're lucky, you'll get a smear of delicious pate on it too. One serving ranges from 10 to 20k VND ($0.5 - $1) you can enjoy this delicious food.
Enjoy❤️
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by @backpackingfoodies
Source: vietnamenu.co
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Do you ever think about how people discovered food? There are over 10,000 different types of mushrooms (In North America alone), some are poisonous, some make you hallucinate, while others are just delicious. Someone had to figure out which was which at some point. How many people do you think died eating the wrong mushrooms before discovering the right ones? Anyone else think about this stuff? . .
Fun Fact: 50% of mushrooms are edible, while only 4% are enjoyable.
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“Bun cha ca” (fish cake noodles) has become one of the “do not miss” dishes for a traveller visiting Da Nang.
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The city’s popular and tasty dish is famous for its uniqueness. Grilled fish cake is the main ingredient of this dish, and it is made from many kinds of fresh fish including lizardfish, barracuda and mackerel. When enjoying this delicacy, customers will experience the aromatic and sweet taste of the broth which is cooked with the simmered fish bones, pumpkin, cabbage, pineapple, tomato and dried bamboo shoots. This speciality food can be served with raw vegetables, several thinly-sliced lemons and chillies, and a dollop of tasty “mam tom” (shrimp paste). The amazing mixture of the various flavours really gives a smooth aftertaste!
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There are many restaurants in Da Nang that sell this dish at prices ranging from 20-30k VND (around $1).
Enjoy❤️
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by @mslindadoan ❤️ Source: danangcooking.com
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Grilled goby fish with chili
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One more Vietnamese Street Food is Goby Fish. Goby fish is living mostly at the Southwest Vietnam, especially in Soc Trang, Bac Lieu, Ca Mau and Can Tho.
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After fish are added many chilies, it will be grilled on the kitchen coal in some minutes. When you see the good smell, it is time for serving the meal on the table. If you once eat it, you will never forget the combined smell between fish and chilies. This type of cooking is one of reason goby fish becomingVietnamese Street Food due to the fish are usually grilled on the street to attract the customers. They cannot take control when smell it and they will come the restaurant immediately. One serving ranges from 50 to 100k VND ($2.5 - $5) you can enjoy this delicious food.
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To sum up, you should take your friends with you to enjoy this Vietnamese Street Food when you have a chance to visit this beautiful country. Keep that chance and do not miss any Vietnamese Food.
Enjoy!!!
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by @trangpinkyy
Source: dalatangels.com .
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