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February 26, 2007



I love it, but I might have to keep in a teensy bit of oil. (I know, that's why Asians are so skinny.)


try a small amount (1/2 tsp) of sesame oil, lots of flavor, a bit of the round mouthfeel from the oil, but with far less fat. this makes it more Chinese, and less Vietnamnese


(Whisper) That's the very same brand of fish sauce I use--and I love it. :):) Yeah! Fish sauce rules!!!! Interesting smel, no? :)


Kalyn--go for it!

egoldstein--thanks for the tip!

Sher---Yay! Fish sauce rules!


i do a similar salad with a very similar dressing to your modified version, but i use chili oil in place of the chilies and oil, and then the salad base is cabbage, red onion, thinly sliced red pepper and thai basil... which is how i learned to make it in thailand! go figure!


Sounds very similar! Thanks, Page.

Term Papers

This is my favorite fish, and you make it pretty easy, and yummy, and the topping is looking very beautiful and tasty.
And it is helpful that you share the tip of white fish, that we can leave out the balsamic vinegar and substitute more white wine or lemon juice.
You are really look like a professional cooker.

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