Hello friends! After a mild winter, spring has arrived early and bright.
Blue Nikko hydrangea leafing out in glorious bright green this morning:
Native redbud. Love the candy like magenta pink bud-blooms: the festive essence of spring!
There is a feminine light and brightness to Vietnamese cuisine that always makes me think of spring; today's bento reflects that spring-association and a recent visit to Eden Center, Northern Virginia's epicenter of all things tastily Vietnamese.
Likely for the last time (our home is under contract now!), we visited our fav restaurant in the center, Huong Viet, for a selection of tried and true delights.
Bánh xèo, a crisp and addictively delicious filled crepe, served with aromatic herbs:
Caramelized heads-on jumbo shrimp over lotus root salad
Savory squid with cilantro
We ambled around Eden Center after our meal. Pretty and friendly Song Que Deli offers bahn mi and other prepared snacks and treats, a delightful place...
Mmmmm, mango ice cream!
Delectably pastel Banh Bo rice flour sweets
The corridors of Eden Center house innumerable cafes, restaurants, snack bars...
Tropical bubble drinks!
In today's bento, a portion of bánh xèo is nestled on a bed of springy green watercress, with fresh fennel and ruby red grapefruit in fan shaped sections...
Happy spring and happy cooking this week!