It’s been a good minute since I’ve shared any Vietnamese recipes, and my rather nascent weekly series has been badly neglected lately. I do, however, have a recipe that I’ve been dying to share with you for months. Being a soup with dark-colored spices and veggies though, I had trouble capturing a decent photograph of the dish hence, no post. Thanks to these long summer days (which are already getting shorter by about 3 minutes everyday), it was still light out when we were getting ready to eat dinner the other day. I seized the opportunity and quickly snapped a couple of shots before inhaling the dish!
I recently watched Food Inc and The Future of Food, and I’ve been reading the companion book to Food Inc as well as Michael Pollan’s The Omnivore’s Dilemma. And since then, I’ve been making a conscious effort to wean myself off of “foods” manufactured by the industrial food complex. Though it’s been a bit of a challenge, especially since I don’t live in California anymore, where all varieties of produce is grown in abundance, I’ve been trying my best to eat mostly local produce and meats from animals that have been treated humanely and fed a diet that nature intended for them. After watching and reading about the horrific ways animals bred for food are treated and raised and how companies manufacture “food” found in our grocery stores, I find it difficult to consume anything produced for mass consumption.