Tom kho tau

A couple of nights ago, I cooked a dish called "Tom kho tau", Vietnamese cuisine, my translation to English is " sauted prawn with its roe". Someone might know this dish and may help me to translate it right :) It is one of my husband's favorite dishes.

There are many ways to prepare this dish, but it pretty much has these ingredients : whole fresh water prawns imported from Vietnam or Thailand ( these two countries are well known for those prawn exporters), minced garlic, chopped onion, black pepper, chili powder for spicy flavor, salt, fish sauce , sugar and of course their roe.

It's a seafood dish and white wine is recommended. We opened a few to experiment with it like: Andrew Rich 06, Roussanne, Columbia Valley, Washington; Bonny Doon Vineyard, NV, also from Washington; Chassagne-Montrachet la Romanee' 96 ,French. Merriman estate 08 pinot noir rose', Oregon was the one that complimented the savory flavor of the dish. Voila, Bon apetite . We had a great dinner.

Me, cooking: