There’s a video tutorial at the end of this post.
This morning I had a phone call with my old landladies in the Bronx, New York City. It was more than a year since we last talked. They’re among the kindest, sweetest people that I’ve been lucky enough to have met in my life. Actually, I’ve been very lucky when it comes to genuine friendship.
When I first got to New York City, after days of desperate apartment hunting, I called a scholarship fellow who I had never met before and she referred me to a house in the Bronx where she had stayed for one semester. So after just a phone call, I decided to move in without even seeing the house or meeting with the owners. I trusted them, and later I was thankful that they trusted me as well.
My landladies were kind people who were always joyful and calm, things which I admired about them. And they were serious about good food, too. I remember one winter morning, they made me a cup of coffee which I tried to finish in just a few sips because I was in a hurry. They said: “The coffee’s not gonna be delicious anymore if you don’t drink it slow.”
When I moved out into the university dorm, they drove me from the Bronx to Manhattan with a sack of rice and a lot of bottled water, saying: “Just in case it takes you longer to find out where to shop for food.”
I can go on about them forever. Having lovely, simple, and kind friends always makes me feel like I’m the richest person alive.
The dish I’m introducing today is a simple fusion dish. I use traditional Vietnamese caramelized glaze and black pepper to boost the natural mild taste of salmon. I love eating this dish with a bowl of jasmine rice and steamed summer squash. I like that the delicious glaze can be absorbed into the rice and vegetables as well. It’s a truly comforting meal for me!
Watch the video below to see how to make it for yourself. Chúc ngon miệng!