May 15, 2017 Lunch – Vietnam 2000. Dinner – New Recipe   Warm Roasted Fennel, White Bean and Chard Salad with Sautéed Ami Tuna

I went with Aaron to lunch at Vietnam 2000.  We both ordered No. 21 with extra lettuce, mung beans, and cucumbers and fewer rice vermicelli noodles with fried egg rolls and grilled pork.  I loved the more salad like dish.

Suzette wanted to test a new recipe with roasted fennel, white beans, and chard sautéed in olive oil with Pecorino Romano cheese, salt, pepper, and garlic.

We decided to sauté a piece of ahi tuna with the bean salad.  Suzette sautéed the tuna beautifully in peanut oil.  It had a crisp edge and pink center.

Unfortunately the bean salad was not so successful.  The chard was undercooked and tough, while the beans were over cooked and mushy.  The beans were pre-cooked and canned, so they probably should not have been added until the end of the cooking process.

We drank a bottle of La Ferme Julien Rose’, which is a Perrin Famille wine from the Rhone Valley in Southern France.

I ate some ice cream for dessert and it upset my stomach in the middle of the night, so no more of that, hopefully.

Bon Appetit