Executive chef Brad Farmerie pickles bean sprouts with cider vinegar, ginger and beet purée.He slices fresh-water eel, coats the pieces with a mixture of soy sauce, palm sugar, star anise, cinnamon and sancho pepper and browns them under a salamander.Farmerie lets the eel cool and mixes it with the pickled sprouts, chopped chives, chiffon-ade of Thai basil and some cilantro.That is all tossed with a dressing of lime juice, lime zest and chile. The mixture is placed into a spoon and topped ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.