Anna: Meh. I had such high hopes for this and I am disappointed. I’m sure if a personal chef had made it for me I would love it.
Peter: It wasn’t as hot as I thought it would be.
Anna: That’s the chilli’s fault. I could have left the seeds in and probably should have done.
Peter: Did the squid need marinating?
Anna: Why do you say that?
Peter: It was a bit dry I guess…..
Anna: Couldn’t you taste the lemongrass?
Peter: Yes. And I got the salty and sour. I’m not sure what it is that’s missing.
Anna: A professional chef. This would be perfect in a Thai restaurant. Somehow it hasn’t worked for me at home. It’s perfectly ok. And it was easy to cook. But I won’t be doing it again.
Peter: Thai? This reminds me more of Vietnam. The fishy, cold dressing and cucumber.
Anna: Fishy doesn’t make it sound very appetising. I think the word ‘salty’ is better. But I know exactly what you mean. It’s the dressing. The proportions of fish sauce to lime and sugar just feel wrong. 90ml of fish sauce for two people? I don’t think so. I added more sugar but didn’t have anymore limes. It was fine, but I agree. More Vietnam than Thailand.
Peter: I did like it anyway. But as I’ve got a mouth ulcer it wasn’t the best meal to have.
Anna: That will be the limes.
Peter: I’m not sure beef is the best thing to go with this salad. But it was nice.
Anna: I think it’s supposed to be like ‘Tiger Cry’, which I enjoy very much when we have it at Thai restaurants. What do you think would have been better?
Peter: Maybe a firm fish. Like seabass or monkfish.
Anna: You are getting sidetracked by the overpowering fish sauce I think. If the dressing had been better balanced you would have found the beef very good with this salad. So, we probably won’t be doing this again. Unless I steal one of Bill’s Thai dressing recipes to go with it!
Want to make this yourself? The Good Food Channel has posted the recipe online here.
Maureen: Yum. This is great.
Tim: Yes. I agree. I like this.
Andrew (12): Me too.
Nicholas (8): I think it’s okay, but I do like it.
Maureen: When Rachel Allen says it only takes 7 minutes of preparation time and 5 minutes of cooking time, she’s not kidding.
Tim: Was it really that fast?
Maureen: Yes, although it stayed on the hob while we waited for you to get home from work. The thing that took the longest was soaking the rice noodles.
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