At a dinner party last night, I learned from a couple of very well-connected Vietnamese nationals that French-Vietnamese food is more Vietnamese than Chinese-Vietnamese food. Soy sauce is the non-indigenous ingredient that corrupts Chinese-Vietnamese food; it is never found in true Vietnamese cooking. Fish sauce and lime, fish sauce and lime.
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I am done with pretentious food for the weekend, or rather, for a long while. I just want simple, unadorned food now. I lunched on the prix fixe meal at Bouley Bakery yesterday, and a parade of desserts followed the boring entrees (I had some sort of poached chicken over over anise-tinged barley risotto). Even though there was only was one dessert listing on the menu, we received five desserts (excluding the petit four plate): a white chocolate pot au creme top with green tea (second best), a blueberry parfait, a warm valrona chocalate cake mislabeled on the menu as a souffle (it was better than the one that I can achieve at home), a raspberry meringue with a two egg-based lace cookies (the frontrunner), and a rich Madagascan creme brulee (I presume that they called it “Madagascan” because that’s where vanilla is cultivated). When the waiter brought out the creme brulee, our reaction was, “Oof, not another dessert.” I haven’t felt so sick on sugar since my last visit to the chocolate buffet at the Le Meridien in Boston.