The term “fusion” in the food world has become the ginger buzz-word that no one likes to use or knowledge anymore, instead, choosing words like, “nouveau” or “modern” in its place to rationalize a menu that interweaves two different types of cuisine or to exemplify a chef’s take on a particular food. What I enjoy (and don’t enjoy) the most is seeing Asian-fusion restaurants and menus. I often deem these places as serving food that tries to introduce Asian cuisine to non-Asian palates, easing in uses of Asian cooking ingredients that aren’t too weird or will freak out the masses. I recently checked out Restaurant Hà that represents themselves in the spirit of a “Bia Loi” – a Vietnamese street corner watering hole that serving quick bites – with a South-East Asian inspired menu.
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Vietnamese
I haven’t had a meal like this in a while, probably one of the best in a very long time. I don’t say that lightly. I wholeheartedly mean it. “Enchanted”, “in love”, “food boner”… there aren’t enough adjectives or ways to describe my experience at Le Red Tiger. I’m talking in every sense of the experience; from food, to service, to ambience and atmosphere. When I say “best”, I don’t mean it like, “Oh my God Felicia, my venti iced skinny hazelnut macchiato, sugar-free, extra shot, light ice, no Whip is the BEST thing after hot yoga.” But this meal was going to be something I will remember for a long time, judge everyone else by for being peasant status and probably visit over and over again until they forcibly remove me from the premises via lawful intervention.
With summer just around the corner, our root vegetable diets will slowly transition to a hot weather menu of all things grilled and boozy. I don’t get much of an appetite when it gets hot… Ok, no, I lied, I’m always hungry, but I know a lot of people who don’t like to eat heavy during the hot summer days. I’ve been making this dish for a couple of years after I managed to convince my friend’s mom to give me her prized lemongrass chicken marinade. I tweaked it a bit by including sesame oil and it came out successful when used with beef. This quick and easy dish is a great option for summer when you want to keep your evening meals light – leftovers make a great lunch as well. Packed to the brim with aromatic herbs and crispy lettuce dressed with a tangy fish sauce dressing, this noodle salad will fill you up and not weigh you down.