Remember how I went on the press trip last month? I went to New York, Nanjing, China, and then Hanoi, Vietnam, in the span of about 10 days. In total, I flew 9 flights in 13 days. I tasted new foods, experienced Asian history, met relatives I didn't know I had, and battled jet lag!
Among the things that I took away from the trip was the stir-fry above. It's not quite Vietnamese thit bo xao xa ot but a hybrid Chinese-Vietnamese preparation that I had on Dragon Air (part of Cathay Pacific Airlines, which co-sponsored the trip).
The simple stir-fry comforted at the end of the journey, and I liked it lots. So much so that I went home and replicated it. It's hard to believe but airline food can inspire!
For the recipe, see this 7/8/10 post on MarkBittman.com:
- Advice for Fighting Jet Lag and Surviving Red-Eyes
- Hanoi Food and Travel Tips: Where to go, what to eat
- Hanoi Food and Travel 2010 (initial impressions)