I love sopping. Whether it be with bread (or even better garlic bread), rice, grains, or anything really. I love getting those special caramelized meat bits, garlic, onions and spices up off that plate and into the place they need to be, my mouth and around its corners. : ) Vietnam seems to be a great place for sopping up those special flavors, especially in the those clay pot or kho to dishes that I seemed to be particularly attracted to. Last night I used some steamed rice as the sopping agent with my dish of luon xao xa ot (eel with lemongrass and chilies).
The eel was great, but I think I liked the the rice with the left over bits just a little bit more.
There is something about that lemongrass flavor when its gets all caramelized with meat and spices that is pretty special. I am starting to crave that flavor all the time now, and I am wondering why I haven't before. No, I am not telling you all where I went, but I am sure you can all guess.