Today is a very special "foodie" Tuesday.
I'm here with my good friend and master chef, Vinh Dang Nguyen. Vinh is the inspiration behind Do An Cho, the most popular Vietnamese restaurant in central Oklahoma. If you want to dine here, you'd better make your reservation a month in advance.
Vinh and I have known each other for eight years. I remember when the idea of establishing a restaurant was just a dream. Things are quite different now. Vinh's success has catapulted him to the top of every food critic's list, and his accolades are richly deserved.
Last week, I told Vinh that I wanted to use my new blog to celebrate his success. To my astonishment, he responded by offering to share his #1 recipe. So if you like seafood, prepare yourself for the most sumptuous bouillabaisse you've ever tasted. Vinh, here's the keyboard, and thank you for offering to share your magic with the world.
Vinh Dang Nguyen's Cho Bouillabaisse
1. Heat olive oil in 5-quart pan over medium heat.
2. Add onion, shallots, garlic, and chile. Cook for 2 minutes.
3. Add chicken broth, water, clam juice, wine, fish sauce and lemongrass.
4. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
5. Remove lemongrass.
6. Add scallops, clams, shrimp, and dog.
7. Simmer until the clams open and shrimp turn pink.
8. Add tomatoes, green onions, basil, and mint. Cook for 1 minute.
9. Stir in sesame oil.
10. Remove dog and any unopened clams.
11. Serve with crusty bread and cucumber salad sprinkled with chopped walnuts and raw onions.