Wednesday, September 28, 2011
Being creative in cooking sometimes means breaking the rules or borrowing a sauce from a traditional dish and using it in a non-traditional way.
When a diner is served the popular Vietnamese soup called pho, a basket of fresh green vegetables and bean sprouts accompanies a giant soup bowl filled to the brim with meat and noodles. For seasoning, a dipping sauce is also provided.
In a flash of inspiration, I realized the dipping sauce would make a delicious marinade for chicken. For Zesterdaily I wrote a recipe for Pho Buffalo Wings that gives the tender wings a beautiful glaze, flavored with ginger-heat and sweetness.