Word: vermicelli
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Dates: during 2000-2009
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...touch, try southwest Houston's Le Viet, which owner Tam Le opened nine months ago with a mission to make his mother's Vietnamese home cooking popular with non-Asian diners. The servers at Le Viet patiently show newcomers how to wrap rice-paper rolls around pungent shrimp paste, vermicelli and mounds of fragrant mint and cilantro, and advise which sauce goes with the fiery lemongrass tofu. "I'm young and willing to try new things," says Le, 25. "You can't serve American customers the same way as Vietnamese customers...
...scored and mixed with onions, peanuts, green chiles and whole sprigs of herbs. Cambodian Pad Thai seems like a misnomer and in fact bears no resemblance to the fried dish found in every Thai restaurant. The name is simply an indication to non-Cambodians that it is made with vermicelli noodles. Here, the steamed noodles are formed into a disk and served atop a pile of bean sprouts and thinly sliced cucumbers. A mound of crunchy, salty dried shrimp shrouds the top and hard-boiled eggs ring the plate. This very traditional dish was the one I kept reaching...
...available, although the selection is limited compared to most Chinese restaurants. The steamed dumplings, a part of the dim sum menu, were unlike any others that I had eaten before. Inside the sticky wrapper sat ground tofu, finely minced bok choy and tiny pieces of vermicelli. Served with soy sauce, the dumplings were a light and refreshing addition to the meal. Our other dim sum order of turnip cakes was also equally delectable. Two pan-fried squares of rice flour, turnip gratings and chopped mushrooms were served with hoisin sauce. The turnip cakes were crisp on the outside and gooey...