So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Andrea Nguyen’s Sriracha taste-off

http://www.vietworldkitchen.com/blog/2009/07/sriracha-chile-hot-sauce-taste-off.html

I’m fond of the bastardized version of the original Thai chili sauce that’s found in Asian restaurants everywhere (the ubiquitous squirt bottle is actually a Vietnamese interpretation that’s actually made here in the States, as she points out). You know the bottle – it’s the one with the rooster on the bottle. I like using it in tandem with sambal, that rough-textured hotter, oily sauce that you often find on the table. The sambal has a more direct, hotter flavor and “Sriracha” is a bit more laid back. Unlike her, I do like adding it to my pho, although I’m discrete with both chile sauces. I don’t like overwhelming the delicious broth, but I like tailoring it to my own tastes.

Anyway, I’m looking forward to seeing what chile sauces I can find at my local market and I hope I can find the “Shark” brand that she discusses.

Another great, informative post from Ms. Nguyen. She really does have one of the best foodie sites on the web and I’m looking forward to her dumplings book.

Sriracha

Photo courtesy of Andrea Nguyen, www.vietworldkitchen.com

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