Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
2 to 3
as an AppetizerMedium
Published 2010
Here’s another stop in our around-the-world tour of grilled oysters, this one from the Quan An Ngon food court in Hanoi. The recipe is embarrassingly simple, but if you like oysters smoky and hot off the grill (like they do in Tomales Bay, California), you’ll be bowled over by the point-counterpoint of scallion oil, salt-pepper-lime dipping sauce, and oysters cooked in their juices on the half shell.
Advertisement
Advertisement
No reviews for this recipe