October Snow

"Live Free or Die" is the motto of our state. Or is it "Live Freeze and Die" as some might mock. But, come on, snow in October is unusual, even for New Hampshire.  I was skeptical when the Nor'easter was first predicted until the day before when it began to look like we really would need to button up for the winter. What if this same snow stuck around till spring?  Fortunately this was not the case and, even as I write this, it is a sunny 50 F degrees and the snow has all but melted.  But the day before the snow came, I frantically dug up, potted, picked and protected as many of my garden plants as possible.

I dug up this clump of Calendula to bring into the greenhouse.  They'll add color to an otherwise gray winter.

Vietnamese Rice Noodle Salad

In the early 60’s the streets of Vientiane were flooded with Vietnamese refugees escaping American bombs. The refugees took to the streets selling food from their home country. Some vendors pushed carts laden with freshly cooked food, while others balanced a long bamboo pole across one shoulder, two round baskets at either end, swaying left and right seemingly weightless. All kinds of food paraded through the streets this way, bells ringing, horns blowing and hawkers shouting their offerings, all vying for attention.

There were exotic sweet and savory morsels wrapped in banana leaves…chunks of ripe papaya and sugar cane piled high over blocks of ice…sticky rice with mangoes …sticky rice with ice cream…fresh and fried spring rolls…Warm and cold salads…iced coffee laced with sweet condensed milk…Silken tofu in soothing ginger syrup… and the list goes on.

It was in this environment of casual eating that I discovered Vietnamese food, and became forever enamored with street food. I was especially fond of bo boon, a one dish meal with rice noodles mixed with salad greens, tossed in a spicy fish sauce, topped with warm curried beef, and sprinkled with peanuts. This is my version of that dish from long ago. It's comfort food in our family and I make it most often in the summer when my garden overflows with all kinds of greens that can go into this salad. It's the ultimate street food and it takes me home.

Vietnamese Rice Noodle Salad
1 lb Japanese somen noodles

1 – 1 ½ lb flank steak, cut in half length wise, thinly sliced across the grain
1 large onion, cut in half length wise, thinly sliced
3 TBS canola oil
2 TBS fish sauce
4 cloves of garlic, chopped
3 tsp curry powder
Fresh ground black pepper

12 lettuce leaves, coarsely shredded
1 cup mint leaaves, roughly chopped
1 cup coriander, roughly chopped
I medium cucumber, lightly peeled, cut in half lengthwise, thinly sliced into half moons
2 cups bean sprouts

Spicy Fish Sauce (recipe below)
2/3 cup coarsely ground dry roasted peanuts.
Chili peppers for garnish, if you like heat

Cook somen noodles in salted boiling waterfor 2-3 minutes. Strain and rinse with cold water. Drain well and put in a platter, ccover with plastic wrap until ready to use.

Combine beef with fish sauce, 2 tsp curry powder and black pepper in a bowl and marinate until ready to use.

In a large salad bowl combine lettuce, mint, coriander, cucumbers and bean sprouts, toss gently. Divide vegetables among 4 to 6 pasta bowls. Top the vegetables with a handful of noodles, set aside until ready to use. Everything up to this point can be made three hours ahead.
When ready to serve, heat oil, over medium heat, in a large skillet. Add onions and garlic, stir fry until fragrant and onion is tender. Add the rest of curry powder and stir fry another minute. Add the beef and stir fry over high heat one to two minutes, to your desired doneness. I like mine a little pink in the middle. Divide beef among the bowls of noodles. Top each with ground peanuts. Pass the fish sauce at the table. Diners should add a generous amount of fish sauce to their bowl and toss everything together, adding sauce and hot pepper to taste.
4 to 6 servings.

Spicy Fish Sauce with Peanuts
½ hot water
¼ cup sugar
¼ cup fish sauce
1/8 cup rice wine vinegar
2 TBS dry roasted peanuts , ground
Hot chiles to taste, thinly sliced
Mix all ingredients, except peanuts and chiles, and stir until sugar is dissolved. Garnish with peanuts and chiles before serving. Makes 1 ¼ cup.

A new beginning

Once in while life throws us a curve ball and we get a chance to reinvent ourselves, but too often when this happens we’re afraid because usually we’re put in this situation not of our own choosing. So we’re afraid, afraid of the unknown. I’m afraid, but I will ride the fear and know that I will arrive safely on the other side. Be in the moment I remind myself. At this moment my mind wonders about all the possibilities. One thought that won’t go away is---Should I do the farmers' market? I’m not eager to do the market again, I’ve been there, I’ve done that. I’ll have to come up with a different product so I wouldn’t feel like I was going back to something old and stale. It’ll have to feel new, fun and exciting. Not much to ask, but maybe if you don’t ask you don’t get.
People love the spring rolls and I can sell them as fast as I can make them but I’m so tired of making them, it’s like Billy Joel having to sing Uptown Girl over and over again. So I need a new angle on the food. I want my new food to be mostly local ingredients and organic.
Here’s the spring roll recipe for you to try and see what the fuss is all about.

Spring rolls with Chicken sate at Bellows Falls Farmers' Market

Everybody’s Favorite Spring Rolls

Filling:
1 lb ground pork
¼ lbs onions, chopped
¾ lbs carrots, grated
¼ lbs. bean sprouts
1-8 oz can water chestnut chopped
2 TBS oyster sauce
2 TBS dried cloud ears, soaked in water until soft and chopped
50 grams cellophane noodles, soaked and cut into short lengths
2 eggs

1 lb package rice paper

Peanut oil or canola oil for frying

Mix all ingredients together except rice paper and oil. Immerse a sheet of rice paper in warm water and immediately put on damp kitchen towel, repeat until you have five sheets of rice paper between damp towels stacked one on top of the other. Flip over so the first sheet of rice paper is on top. At this point the rice paper should be perfectly hydrated and pliable.

Center about 2 TBS filling mixture on the bottom 2/3 of the paper, leaving 2” border. Fold in the right then the left edges over the filling, roll to top edge, wet rice paper will stick to itself forming a tight seal. Transfer seam side down onto a platter.

When all the filling have been rolled, deep fry in hot oil until golden brown. Serve with spicy fish sauce. .Makes 30 to 35 spring rolls.

This recipe doubles easily and cooked spring rolls can be frozen. Reheat directly from the freezer, in 450 degrees oven until deep brown and crunchy.

Spicy fish sauce with peanuts

½ hot water
¼ cup sugar
¼ cup fish sauce
1/8 cup rice wine vinegar
2 TBS dry roasted peanuts , ground
Hot chiles to taste, thinly sliced

Mix all ingredients, except peanuts and chiles, and stir until sugar is dissolved. Garnish with peanuts and chiles before serving. Makes 1 ¼ cup.

This sauce can be doubled or tripled and refrigerated will keep almost indefinitely. I always have it around. It’s good on a lot of Asian salads and for dipping dumplings and such. More on this handy sauce in future posts.

Let me know what you think of these spring rolls and would love to hear about your experiences making them.