Vietnamese spaghetti bolognese. The recipe, as I’ve written here before, combines tomatoes with nước mắm, tomato paste, and a lot of garlic. Separately, you sauté ground pork with a little nước mắm and sugar and fold it into the sauce. We didn’t have a clean bowl for the rice cooker so I made bún, except that when I boiled the noodles for just a little too long they began turning into a sticky paste; I’ll still need more practice before I have the second sense to know exactly when rice noodles are done. We tried a bottle of Red Star wine, from a place called Veritas in Virginia; just a table wine, as it’s called, but refreshing with a lot of fruit flavor.
(Photo: A church in Madrid.)
365 Days of Food 