Switch up routine with ethnic cuisine
by Bill Grant
January 15, 2014 10:30 PM | 1400 views | 0 0 comments | 33 33 recommendations | email to a friend | print
Sweet and sour pork larb in lettuce cups.
Sweet and sour pork larb in lettuce cups.
slideshow
Pho Ga soup, a Vietnamese chicken noodle soup
Pho Ga soup, a Vietnamese chicken noodle soup
slideshow
Garnishes for the soup, including basil, chili peppers, limes, Hoisin sauce, Sriracha and Mung bean sprouts. Ethnic dishes can be very healthy. The only issue can be in finding all of the ingredients, but that just presents a challenge.
Garnishes for the soup, including basil, chili peppers, limes, Hoisin sauce, Sriracha and Mung bean sprouts. Ethnic dishes can be very healthy. The only issue can be in finding all of the ingredients, but that just presents a challenge.
slideshow
After the arctic blast and sub-zero temperatures, it was a pleasure to welcome the 60 degree weather last weekend. Saturday was especially nice, and I started the day by hiking to the top of Kennesaw Mountain. While I am out of shape, I am determined to get in better shape this year.

In addition to finding time for exercise and many more outdoor hikes, I am also paying more attention to what I eat. As for Sunday Suppers, I am experimenting with more ethnic dishes for a change, and in addition, they are usually much healthier than our food. The only issue can be in finding all of the ingredients, but that just presents a challenge.

For instance, tonight’s Sunday Supper featured a Vietnamese twist. I love pho, so I made my first Pho Ga (Vietnamese Chicken Soup). Garnishes included basil, chili peppers, limes, Hoisin sauce, Sriracha and Mung bean sprouts. For starters, I made Sweet and Sour Pork Larb in Lettuce Cups. It was very easy, healthy and delicious. Keeping with the fresh and gluten-free theme, I made bananas and peach foster for dessert.

This week promises to be as busy and chaotic as last week, and there is even a slight chance of snow.

For now, my soul is warmed with a heaping hot bowl of pho while watching the Golden Globe Awards, but the channel will switch to PBS for “Downton Abbey” at nine o’clock.

The menu:

● Pho Ga – Vietnamese chicken noodle soup with assorted garnishes

● Sweet and sour pork larb in butter lettuce cups

● Banana and peach foster

Sweet and Sour Pork Larb in Lettuce Cups

2 tablespoons canola oil

1 small onion, finely chopped

2 garlic cloves, minced

1 pound ground pork

2 tablespoons honey

1 tablespoon Asian fish sauce

1/2 teaspoon toasted sesame oil

1 teaspoon finely grated lime zest

2 tablespoons fresh lime juice

Kosher salt

Freshly ground pepper

1 head butter lettuce (6 ounces), leaves separated

Thinly sliced scallions, for garnish

Lime wedges, for serving



DIRECTIONS:

In a skillet, heat the canola oil. Add the onion and stir-fry over moderate heat until softened and golden, 5 minutes. Stir in the garlic and cook for 1 minute. Add the pork and cook, stirring occasionally and breaking up the meat, until browned, about 3 minutes. Stir in the honey, fish sauce and sesame oil and cook, stirring, until no traces of pink remain in the pork, about 2 minutes.

Remove the skillet from the heat. Stir the lime zest and lime juice into the pork and season with salt and pepper.

Arrange the lettuce cups on a serving platter. Fill with the pork and garnish with scallions. Serve with lime wedges.





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