Vietnamese mints, Fresh from the West
Noodlies, Sydney food blog does Fresh from the West
Crave Sydney International Food Festival heads west tomorrow for Fresh from the West, an inaugural community food festival featuring produce grown in Western Sydney. Noodlies, Sydney food blog will be part of ABC 702 Sydney’s outside broadcast talking about great local produce as well as grabbing the being the roving reporter for ABC radio on the day.
Come along and join in the fresh, healthy fun, it’s on between 10am – 4pm, full details about Fresh from the West can be found here.
Two of the herbs I’ll be showcasing tomorrow include:
Tia to (perilla)
A beautiful herb that’s purple on one side and dark green on the other, it adds extra intrigue to any salad. It “has a bold earthy flavour” according to the South-East Asian Greens guide published by Fairfield City Council. I think it’s closer to being a mild bitter aniseed taste.
It’s found in many salads, part of side dishes accompanying spring rolls and meats. It’s the secret ingredient in a good goi cuon, one of many mints that give these fresh rice paper rolls the depth in flavour – look for the purple colour next time you have one. Image courtesy of Lien Yeomans.
Rau Ram (Vietnamese mint/coriander)
Zesty, fresh with a spearmint punch, this is a popular addition to most salads and soups, particularly for poultry to add additional zing to this relatively plain tasting meat. It’s also eaten with balut, to cut the duck flavour and compliment the sweet juice.
Buy a bunch of rau ram and the house will immediately benefit from that amazingly fresh, fragrance.
Image courtesy of Specialty Produce.
Come to Fresh in the West and experience fresh local produce and some great multicultural food. If you’re at home, tune to ABC 702 Sydney radio tomorrow morning, Simon Marnie is broadcasting live from Fresh from the West.
Fresh from the West
Sunday, 28 October, 10am – 4pm
Lizard Log Amphitheatre
cnr Cowpasture Road and The Horsley Drive, Abbotsbury