, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
This time of year, many people cozy up to creamy, rich soups. Not me. I stick with my year-round Vietnamese standby:. Loaded with vegetables and a little protein, the light, brothy soups signal homey comfort. I learned to make them from my mom, who prepared them five nights a week. When one of us kids jokingly complained, she’d say, “Hot soup warms you in the cold and cools you in the heat.” That always got us to quiet down and slurp up.plus a meat dish, a simple vegetable, and rice.
and drop it into the pot. To coax sweetness from the onion, gently cook it, stirring occasionally, till it’s soft and no longer smells raw, about 3 to 4 minutes. At that point, pour in½ tsp. salt
Yummy 😋
ErikAbbink1
Sprinkling the ingredient. List throughout the instructions instead of listing them at the beginning is definitely serial killer behavior.
But canh just means soup, it doesn't tell you the exact main ingredients like beef/chicken/shrimp...here's canh Chua chay...vegan sour soup .
Looks delicious!
Andrea is fish-fragrant? 😂
👍
Why don’t you just give us the recipe?
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