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AN ONGOING INVESTIGATION OF FOOD
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 WINSON DUONG
currently : chef de cuisine @ palantir
formerly : head chef of catering & events | head chef of crave cafe | sous chef of charlie's @ google

SPRING ROLL SALADpoached wild shrimp - eggroll - vietnamese herbs

We had a vegetarian option of this dish that required the development of a fish sauce-less dressing. After tweaking with several ingredients, we found that a combination of soy sauce and apple juice came closest to imitating the color and taste of fish sauce. Add a little salt to make for the lack of fish sauce and you’re good to go.
Panasonic DMC-ZS3  |    f/3.3  |   1/30th

SPRING ROLL SALAD
poached wild shrimp - eggroll - vietnamese herbs

We had a vegetarian option of this dish that required the development of a fish sauce-less dressing. After tweaking with several ingredients, we found that a combination of soy sauce and apple juice came closest to imitating the color and taste of fish sauce. Add a little salt to make for the lack of fish sauce and you’re good to go.

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    Stunning food art.
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    looks super good. I’d love to taste this
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