As we traveled around we would pick up dishes to try with the family back in the village; my wife is very good at tasting and decoding a dish so she can reproduce it herself. We also would make dishes that they had not tried from other areas of Vietnam.
The following was a Duck and bamboo soup my wife made:
Making of La lot leaf wrapped ground pork. It is a dish we had in Hanoi and of course my wife had to show she could make it better; she did. The house had two types of related La Lot plants, she used one we do not get to eat in Canada. It is more peppery than the other.
|The plant we got the leaves from|
|Rolling it was not quite as easy as the other leaf|
|We lost quite a few because the design of the holder we used|
|Nothing better than a open fire to increase the taste|
|My attempt at being artistic|
I did not take a photo of the finished product as it looked the same as any leaf rolled product and I was too busy eating it 🙂