Sooner or later there comes a point when the old standby meals you make at home get boring. Always the same -- the chicken, the spaghetti, the macaroni and cheese. What you need is an adventure, and it's as close as the shelves of Saigon Market
Walking through the aisles is like a trip to another culinary planet. Here you'll find red perilla, a licorice-flavored leaf eaten with sashimi, and Chinese rehmannia root (used by herbalists to treat fatigue). Bins of sapota fruit and artful strings of sataw (called stinky beans, and for a reason) share space with winter melon that gets cut open, filled with shrimp and baked. There's a whole aisle of fish sauces, and hard-to-find black rice vinegar that's sweet enough to use alone on a salad.
And grab a can of my favorite sweet, gelatinous, mutant coconut balls -- just to say you have 'em.
We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at firstname.lastname@example.org.
Orlando Weekly works for you, and your support is essential.
Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.
Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.
Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.