White On Rice Couple

Diane Cu and Todd Porter are the White on Rice Couple. They teach cooking classes where you can learn to make a variety of spring rolls. They also lead culinary tours of Little Saigon.

Black Pepper Pork Banh Mi

1 lb of pork chops, shoulder or loin, sliced thin

2 cloves crushed garlic

2 Tablespoons fish sauce

2 tsps sugar

1-2 Tablespoons fresh ground black pepper (If you like the spice and flavor, add more!)

2 Tablespoons of finely chopped shallots or onion

1/4 cup vegetable or grapeseed oil

1 tsp sesame seed oil

Curry Tofu Springrolls

1 package of firm tofu

1/2 cup peanut or vegetable oil

1 Tablespoon curry powder

1 tsp cumin

2 cloves garlic, crushed or minced

5 Tablespoons soy sauce

2 tsp salt

2 tsp fresh ground black pepper

1 tsp sesame oil

Lettuce

Fresh thai basil

Cucumbers

Rice paper

2. Wash basil, lettuce and cucumbers. Slice cucumbers into matchstick sizes.

3. In large plastic freezer bag, combine garlic, vegetable oil, curry powder, cumin, soy sauce, salt, pepper and sesame oil. Mix the marinade well and add tofu to bag, laying tofu slices gently so that they don’t break. Make sure the marinate coats each slice of tofu. Marinade for at least 1 hour or until all tofu slices absorb the marinade.

5. Heat frying pan. (You don't have to oil the pan because the tofu is well oiled.) Fry tofu until both sides are golden brown, with a nice firm crust.

6. Allow tofu to cool, then slice into 1/4-inch strips.

7. In large bowl, fill with warm water. Quickly dip each rice paper in warm water for about 2-3 seconds.

8. Place wet rice paper on work station and follow these rolling instructions. Make sure rice paper is completely hydrated and softened before rolling.

Garlic Soy Dip

1-2 crushed or finely minced garlic cloves (crushed garlic really brings out the flavor)

1 crushed thai chili

1/2 squeezed lime (about 2 Tablespoons)

1 Tablespoon of sugar

1 tsp of rice vinegar (optional)

1/4 cup soy sauce

1/8 cup water