In response, I just finished a week of asian-only food (with a breakfast exception, mostly because I'm not sure that hot, fishy soup is my day-breaker of choice).
As diets go, and I'm a lifelong hater, this one is pretty tempting. And I swear I feel lighter already, like I've shrugged off the northern-european butter yoke (or the yolk-yoke!) hanging around my shoulders.
I testify that the following menu doesn't claim to be authentic or loyal to any single asian cuisine. Having cooked in a Chinese restaurant for a year (it's a long story) I know chinese food pretty well, but it's not my favorite asian cuisine. When I'm drooling over flavors I'm usually thinking more about Vietnamese food, or Thai . . . more about lemongrass and chili than gloppy oyster sauce.
But mostly I make it up as I go along, roping together dishes for a single meal that break rules, traverse seas and mock traditions but taste pretty awesome together.
Sadly, I broke this good thing I had going--irrevocably--by making a batch of chocolate chip cookies today. But here are a few memories from last week's delicious detox:
clear chicken soup with rice noodles, hmong herbs and lime
I found these herbs in a bundle at the all-hmong farmer's market in St. Paul (an amazing place . . .). I think there's a variation of basil in there and vietnamese mint for sure, but as for the wider leaf with the deep serrations I have no clue. Any thoughts welcome.
