![]() A few months later, back home again, our relationship evolved into something more. I found a kindred spirit and we spent the rest of our time in Ethiopia together at every opportunity. During our time in Addis, I got sick and Paul was appointed my hospital companion. We buy many of our dishes and gifts from Ten Thousand Villages each year, and appreciate their commitment to ethical partnerships with local artisans around the world.īerbere Spiced Chicken evokes memories of Ethiopia, the place where Paul and I first became friends. By partnering with a local non-profit and Ten Thousand Villages, women potters are able to make a living for their families, continue a rich cultural tradition, and gain access to tools, education, training, interest-free loans, and literacy classes. This version used chicken that had been marinated and grilled, rather than boiled in the soup, giving it a crispy texture and sweet charred flavor.Įach sip of flavorful broth reminds us also of the people and culture that created it. Phở is an aromatic and visual dish, one that we like to serve in our Vietnamese blue petal bowls made in the Kinh family workshop in the famous pottery village of Bat Trang, Vietnam. Our favorite Phở, on which our recipe is based, was eaten from steaming bowls one early morning overlooking Hạ Long Bay. We were hooked! As we made our way north over the next several weeks, we enjoyed many local variations of Phở: from the dark, rich, and beefy to bright and spicy with shrimp. Without asking what we wanted, two pungent bowls of Phở Gà, Vietnam's famous chicken noodle soup, were plunked down in front of us. After dropping off our packs, we sat down on the rickety plastic stools of the town's only food stand, famished. Leaving Cambodia on the back of moto-bikes, we arrived for the night, hot and dusty, in a small village in rural Vietnam. In 2007, Rebecca and I spent three months traveling through South East Asia together. ![]() Food has the power to connect us to people and places around the world. ![]()
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