Lily Vietnamese Submarine is a small takeout on Bowness Road. They also serve noodles, rice and bubble tea. But I came here for the subs. It’s very easy to miss if you didn’t know what you were looking for. I ordered a chicken satay to go back to work with. It was a good size and tasty. The peppers gave it a nice kick. Fast, fresh, and friendly. Great if you are in a hurry.
We were looking for a warm noodle soup after a chilly day on the rock. Pho Sac Trang looked inviting. I chose the spicy lemongrass pho. The flavour was intensely spicy. It was pretty good except there were only a few bits of chicken and the heat from the chilies seemed to overwhelm the lemongrass. The service was friendly. Everything tastes good when you are feeling cold and hungry!
I happened to be in the NE on Friday and was looking for a quick, light lunch. I decided on Saigon Night. The food was fresh and definitely quick. The service was very good and friendly. My wonton soup could have used more flavor, but was perfect for the day. As my stomach was a bit unsettled before lunch. Hubby had the deep fried wontons, which he enjoyed. He also had the satay beef with rice, which he thought was good, but average.
I had a craving for a Vietnamese style avocado shake, and three avocados to use up. I think the traditional version uses condensed milk. I decided to swap it out with almond milk. It’s vegan and dairy free. I love the taste of coconut. If coconut milk is used, you might want to change or omit the sweetener. I don’t like my shakes too sweet.
1 ripe avocado
3/4 almond milk (or coconut milk)
2 tbs coconut cream or coconut syrup.
Blend all ingredients until smooth. Serve in a large glass.
I was out at a hostel this weekend on a ski trip. I offered to cook the group dinner. After a long day out ski touring, there’s nothing better then some comfort food. Of the Asian variety. I premade Vietnamese style salad rolls and Thai green chicken curry. This is the best recipe I’ve found for that.
Throw the bouquet garni and onion into a sauce pan with water. Bring to a boil for a few minutes. Add the whole chicken pieces and whole shrimp. Remove from heat when cooked. Shell and devein shrimp. Cut in half. Shred or tear into pieces chicken meat. Set aside.
Boil some water and pour into a glass pie plate. Soak a rice paper wrapper for a few seconds. Place on cutting board. Layer vermicelli, carrot, cilantro, basil, and chicken. Use three shrimp halves per roll. Roll and seal.
To make the sauce, blend Hoisin sauce and peanut butter 3:1. Add a little hot water for ease of mixing. Serve with a dollop of chili garlic sauce on top to taste.
It’s usually served with jasmine rice, but since we were at camp, I used bulgur (yes it’s wheat) for a dish with more texture. It also cooks faster than rice.