Just checking to see if there will be any interest in Thai/Viet Namese recipes from a private cooking class Wireless and i had today.
I was top bidder in a silent auction for this for my companies United Way campaign. The food prepared today was a really delicious soup, appetizers were frog legs and spring rolls, main courses were pork tenderloin cutlets with fried rice and a really yummy salad with grilled chicken.
The owner of the restaurant will be emailing the recipes to me in the next week or so. He also sent home a care package with spring roll wrappers, curry powder, soy sauce (and we were given a lesson on grades of soy sauce), two other jars of sauce bases as well as a box of loose leaf tea.
John also explained the heart of this cuisine is the co-mingling of flavors and textures in each dish.
I will be happy to share any recipes/tips if there is interest.
With the "care package" of ingredients and all the food we had I definitely feel like I got my money's worth and more.

Catherine

Definitely!

You guys did something I'd like to do!

I will glom offa GrimOne (He can't Boil water anyways) We are the Pacific NorthBest Cooks, over Here at Handloads' House.

LOVE VietNamese Food!

For certain pho is a favorite soup of mine. So yes please I'd love some recipies. Infact my specialities are soups, salads, and stirfrys.

That would be awesome. I also didn't know that there were different grades of soy sauce, I'll have to bug wire about it on chat if I see him. Thanks!

I have not forgotten to post the recipes - I am still waiting for them.
I tried to recreate the soup last week, used chicken stock with snowpeas, two kinds of mushrooms, rice noodles, shrimp and carrots.
Also added two spoons (did not measure - big mistake!) of "Tom Yum" paste. Also added fresh cilantro and basil. It was almost too spicy for me to enjoy - Wireless added more hot sauce. What the soup lacked was the "citrus" spark - I will add some lemongrass next time I make it.
I have made spring rolls using fresh romaine, bok choy cabbage, rice noodles and shrimp cooked in water with a spoonful of "chili paste with holy basil leaves. I then softened the rice paper wrappers in the water I use to cook the noodles and shrimp.
These turned out very well.
If you have an Asian or Chinese ethnic market near you, I would suggest checking it out. Not only for seasonings, etc., but for other items as well. The last time we were in the one in Columbia, MO Wireless found a portable butane gas stove for less than $20.00. The also sell butane there way cheaper than "big box stores".

Here's a soup for you; start with a basic cream soup add prawns, onions and chopped baby bok choy. Take an appropriate amount of cooked rice and water in a blender and puree, add to soup. Add curry to taste.

That sounds good! Thank you for sharing!

Here is another thin slice beef or your favorite meat, section tangarines or oranges or favorite citrus. Destone and thin slice nectarines. Put in alternating layers into a crock pot or other slow cooker. As you layer the ingridients lightly spice with cinnamon, ginger and clove. E A S Y on the clove or it will be inedible. Place on low heat and cook all day. When it is done it will be quite soupy and suitable for a topping of dumplings if you wish. With yhe dumplings it will be reminecient of hum bao.