Fish Sauce: Rosie Westlund

Meet Rosie Itti Westlund, a one-and-a-half generation Asian American (born in Thailand and grew up in the states) whose family brought Thai restaurants to the Olympic Peninsula. Currently the owner of two successful Thai restaurants in Bend, Oregon, Rosie teaches us all about fish sauce and why she puts it on everything. Buckle up...this one’s packed! 

Check out her restaurants, Wild Rose Thai (@wildrosethai) and Sen (@senthainoodles). 

Laab Is All You Need Cocktail by Natalee Eisenberg 

2 Cucumbers 

5 Mint leaves

5 Cilantro tops 

2oz Infused Thai chili & cucumber vodka

1oz Lime

3/4oz Shallot simple syrup 

4 Drops Fish Sauce

In a shaker, gently muddle cucumber, cilantro, and mint. Combine the rest of ingredients, shake gently with ice. Double strain into a chilled Old-Fashioned glass, fill with ice and garnish with a sprig of cilantro and cucumber slice.

Yum Kai Dao

4-6 eggs (dependent on serving size)

1 small shallot

1-2 Thai chilis, chopped (dependent on spice preference)

1/2 cup Chinese celery

1/2 English cucumber

1 cup green leaf lettuce

1 cup sliced Chinese sausage (optional)

2 limes

4 tbsp fish sauce

2 tbsp palm sugar (or substitute granulated sugar)

1/2 cup vegetable oil

In a pan, heat 1/4 cup vegetable oil until very hot. Crack eggs into the pan and cook until over medium-hard (personal preference but with this dish the yolk should not be overly runny). The edges should get very crispy and bubbly. In Thai food, fried eggs should definitely be on the crispy side and not cooked low and slow. Turn off heat and lay eggs over a paper towel to drain and set aside.

In the same pan, add the remaining 1/4 cup of vegetable oil and bring heat back up to high. Once sizzling, add sliced Chinese sausage and fry until crispy and deeper in color.

Prepare vegetables by slicing the Chinese celery, cucumber, shallots, and lettuce, keeping everything separate. In a medium bowl combine fish sauce and sugar. Juice limes directly into the mixture. Alter according to taste and preference but dressing should be equally tart, salty, and sweet.

On a plate, arrange chopped lettuce and fried eggs on top. In the bowl of dressing, add in friend Chinese sausage, celery, cucumber, shallots, and chopped Thai chilis and mix gently. Pour everything onto the plate of eggs and lettuce. Serve and enjoy!

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