This Month’s Film: Indochine
Cuisine: Vietnamese

The menu I have chosen for my ‘Indochine’ Dinner & a Movie requires no special cooking utensils beyond the basics this time: a wok, a rice cooker, garden-variety pots, pans, utensils and knives. The last time I made Vietnamese food, I bought a little clay pot for the Five-Spice Pork Loin but didn’t use it. At the last minute, I changed my mind and wrapped the pork in aluminum foil instead. It turned out so juicy and tender that I have no regrets.

Since then, I’ve also bought a larger clay pot at a shop in Japantown, but I’ve yet to use either of them, and nothing on this month’s menu calls for one. So I guess I’ll have to save them for another meal, and resolve to find a reason to use them at my first opportunity. Now that I’ve decided it’s time to put them to use, no doubt something I see on a shopping trip will inspire me.

A Call for Chopsticks Click here for details.