FOOD & TRAVEL
TheEpochTimes
june 20 – JULY 3, 2014 45 Co u
Courtesy of Na mNa m Noodle Bar
Continued from Page 44 The flavour was further enhanced by chopped fresh herbs, which were refreshing on the palate. The crunchy bits of peanut added great texture to the smooth and soft vermicelli, and the pork was aromatic and mouth-wateringly tender. This sweet-and-sour dish was so addictive we wiped the bowl clean, and is definitely a dish to return regularly for. Pho (rice flour noodle with broth) is one of the most wellknown dishes in Vietnamese cuisine. The Pho Chicken (S$7.90) we had was light and delicious, and came with a generous portion of chicken. To cater to local tastebuds, the broth tasted lighter and less intense than the pho we have had in Vietnam. Vietnamese usually have a cup of lotus tea after eating pho, so we rounded off our meal with a pot of soothing Lotus Tea. The two complemented each other perfectly and made for a healthy and refreshing meal.
Chilled 3-Colour Dessert.
If you are not used to pho, you can choose to substitute the rice flour noodles with instant noodles instead. Not forgetting Banh Mi (toasted baugettes stuffed with meats and vegetables),
meat pork balls noodles (S$9.90) is a dish that has been modified to suit Singaporeans’ tastebuds, and resembles a local favourite— bak chor mee! It was almost exactly like our local fare, except soft boiled eggs and herbs had been added to the dish. This made it more fragrant and savoury—bak chor mee with a Vietnamese twist. For appetisers, we tried Fresh Southern Rolls with Prawn (S$4.90), which came with fresh herbs and peanut sauce. This pretty and refreshing traditional dish is made with prawns, vermicelli rice noodles, cucumber, fresh herbs and cilantro, wrapped like a flower in rice paper. The thin angel hair vermicelli together with the succulent prawns were light, crisp and refreshing. The peanut sauce is made from Fred fan /
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the most popular choices in NamNam are the Sauteed Lemongrass Pork and Cream Cheese Banh Mi (S$6.90) and the Cold Cuts, Caramelised Five-Spice Pork Belly and Chicken Floss Banh Mi (S$6.90). NamNam worked closely with a local supplier to create this special baguette, which is as close as possible to the real deal in Vietnam. We tried the flavourful and wholesome Sauteed Lemongrass Pork, Cream Cheese Banh Mi. The freshly baked baguettes were golden-crisp on the outside but soft and fluffy on the inside. Beneath the baguette’s crispy exterior was decadent lemongrass pork, fresh herbs, cucumber, cilantro and creamy cheese. This Asian and French-inspired sandwich is both a delicious and healthy choice. The dry spicy minced
scratch, and is also tailored to the local palate. Dipping the roll into the sweet, rich peanut sauce balances out the roll’s lightness. This dish is pleasing to both the eye and the palate, and is a popular appetizer in Vietnam. Chef Nam, the mastermind behind the Vietnamese restaurant chain, devotes attention to every single detail, from food and decor to the table setting. This fast-paced and casual eatery caters to a wide range of diners, and is an excellent dining choice for busy Singaporeans who yearn for a quick, affordable, and healthy meal. The queues at NamNam are always long. But the staff move quickly, so you won’t have to wait too long to be served. Without a doubt, NamNam Noodle Bar is a definite culinary hit in Singapore. NamNam Noodle Bar at Plaza Singapura.
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Sauteed Lemongrass Pork and Cream Cheese Banh Mi
Banh Mi Recipe
(Vietnamese Sandwich) By Marianne Moon Epoch Times Staff Ethnic street food can’t be beat! But if you’re not lucky enough to be in a city with an abundance of exotic sandwiches, here is something to try at home. Spicy meat, minty sweet and sour slaw, and toasty buttered bread. Delicious! Feel free to substitute your favorite meats or seasonal vegetables for those listed in this recipe. One of the best things about cooking is that recipes do not have to be exact, and you can use your creativity to try new combinations of ingredients.
Slaw:
Cold Cuts, Caramelised Five-Spice Pork Belly, and Chicken Floss
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• 1 cucumber, sliced • 1 cup lettuce, shredded • 1 cup red cabbage, shredded • 1 cup mint leaves • 1 tbsp vinegar • 1 tbsp sugar
Meat:
• 1 lb your choice of turkey or pork or chicken tenderloins, thinly sliced • 1/2 onion, sliced • 1/2 bell pepper, sliced • Sambal (Vietnamese chili sauce, to taste)
• 1 tbsp canola oil • Salt and pepper, to taste
Bread:
• 4 sliced rolls or 8 slices French bread • Butter, to spread • Sambal (optional)
Prepare the slaw. Shred the cucumber and lettuce with a knife and place them in a bowl. Add the mint leaves, vinegar, and sugar. Mix the ingredients and set the bowl aside to allow the slaw to marinate while you prepare the other ingredients. Prepare the meat. Slice the meat thinly, and place in another bowl. Slice the onion and bell pepper and add to the meat. Add the canola oil. Add sambal if you want to add spiciness to the meat, and a dash of salt and pepper to taste. Mix the ingredients. In a skillet set on medium heat, grill or saut the meat mixture until the meat is opaque and cooked through. Turn the meat mixture in the pan periodically. While the meat is cooking, spread the rolls (or French bread slices) with butter. Then grill or toast them until golden in a toaster oven. Alternatively, if you have a toaster, you can toast the bread first and spread the rolls with butter afterwards. Fill the toasted rolls (or French bread) with the cooked meat and the marinated slaw. Top with a little more sambal to taste. Fred Fan/Epoch Times
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