A couple of nights ago, I cooked a dish called “Tom kho tau”, Vietnamese cuisine, my translation to English is ” sauted prawn with its roe”. Someone might know this dish and may help me to translate it right It is one of my husband’s favorite dishes.
There are many ways to prepare this dish, but it pretty much has these ingredients : whole fresh water prawns imported from Vietnam or Thailand ( these two countries are well known for those prawn exporters), minced garlic, chopped onion, black pepper, chili powder for spicy flavor, salt, fish sauce , sugar and of course their roe.
It’s a seafood dish and white wine is recommended. We opened a few to experiment with it like: Andrew Rich 06, Roussanne, Columbia Valley, Washington; Bonny Doon Vineyard, NV, also from Washington; Chassagne-Montrachet la Romanee’ 96 ,French. Merriman estate 08 pinot noir rose’, Oregon was the one that complimented the savory flavor of the dish. Voila, Bon apetite . We had a great dinner.
The food and wines:
The apron made by my daughter, a gift from Valentine:
After meal, we went out casual for after dinner drink. I wore Zero shrug, Helmut Lang tank, Current/Elliot jean, MMMargiela necklace, YSL shoes, F21 rings.