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+--- Thread: Vietnemese (/thread-167.html)
- dozer - 04-27-2003
Any suggestions for stir-fried rice with chunks of tofu and carrots accompanied by a few leaves of mint?
- Thomas - 04-27-2003
Any spices or sugar?
Vietnamese and Thai cooking often include sugar, and because of that I like an acidic yet fruity wine like Riesling or if less acidic a spicy Gewurztraminer, or maybe Muscat. For a light red, I'd think rose like one from Provence which is often a little spicy. And then there is sparkling Moscato d'Asti (or maybe that should have been my first choice).