The influence of a past or present empire on the cuisine of a country is fascinating to observe. During the last twenty years some eastern foods, bowls of tabbouleh or a pile of neatly folded nems made from thin rice pancakes, have started to appear in charcuterie windows alongside the traditional French pork dishes. And Vietnamese restaurants are becoming as common in France as Indian ones here. The Vietnamese restaurant we know best is an unexpected find, deep in the Ardèche countryside. This recipe was given to me in a village in the Var by a Vietnamese girl whose family had arrived as refugees some years ago. It is quickly prepared and delicious, ideal for holiday cooking.
Cover the vermicelli with boiling water, leave to soften and then drain well.
Cut the pork into narrow strips. Toss the meat in a bowl with some salt, pepper and the soy sauce. Mix well and leave for 15 minutes.
Cut the leek and carrot into fine matchsticks and quarter the mushrooms. Heat
Transfer the meat and vegetables to a hot serving dish. Add
© 1987 Geraldene Holt. All rights reserved.