There are only about six things I can stand to cook in summer in a New York City apartment. Rice vermicelli fit the bill. That is, you barely need to cook them — just soak a few minutes in hot water. These days, I like to eat them room temperature, topped with grilled tofu and a mix of grilled, blanched and raw vegetables. Swapping a poached egg for the tofu is a delicious variation.
Serves 2
This is largely based on a recipe by Thai food guru Andy Richter, founder of Pok Pok. I just added vegetables to give the dish body in place of the traditional jasmine rice. We have had amazing meals at the original Pok Pok in Portland as well as the new place near us in Red Hook. He is a true student of classic Thai cooking, especially street food — no pad Thai. I bought a bamboo steamer just to make this dish. So much fun — I loved cooking the sweet potatoes on one level and fish on another, and it left an amazing broth. We had the miso slaw w/ daikon on side.
Serves 2
Cooking order is key here. When it works, you get great charred tofu and nice crisp-tender vegetables. When it doesn’t, you get mush. Magic soup is indeed magic — try it next time you have a head cold, as warm and spicy as you can tolerate.
Serves 2
Pineapple St 