kitchen circadia

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.

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.