An Evening at Doi Moi

Don’t get me wrong; I love the food scene in New York City. It’s the cream of the crop. But a part of my stomach will always have a soft spot for Washington, DC, as I have just spent the last four years of my academic life there. DC is a bit more manageable of a food city: You still have all your choices of cuisine, with a little less competition, and a little more attention to detail. Last month, I made my first trip back to DC since graduating, and I knew I wanted to go somewhere very special to bring back all of those great food memories. Doi Moi is 14th street’s newest Vietnamese restaurant, brought to you by the owners of Proof and Estadio. My expectations were high, as I have dined at both other restaurants and proudly call them two of my favorite restaurants (and dining experiences) in the District (I even had the pleasure of reviewing Estadio for GW’s newspaper). Doi Moi did not disappoint. Let’s start with the menu, shall we?

1. Everything on the menu is meant to be shared. Point for Doi Moi

2. Everything on the menu has one of two spice rankings: “spicy” and “really spicy.” Point for Doi Moi (love me some spice)

3. There’s a whole section dedicated to curries. Point for Doi Moi.

4. Two words: Fresh produce. Point for Doi Moi.

I treated my best (and luckiest for still being in college) friend, Chelsea, for her birthday, so naturally, we went all out.

We started with Crispy Pork & Shrimp Spring Rolls with a chile dipping sauce. The rolls were- per the name- crispy, full of fresh veggies, not the least bit oily, and a great way to start off the evening.

Next we ordered sliced raw scallops that came with chiles, lime, lemongrass, crispy garlic and cilantro. These scallops were by far the freshest, cleanest tasting scallops  I have ever tasted. They were buttery and smooth, and the Asian flavors didn’t mask their taste, but rather enhanced it. I could have eaten a whole extra plate.

We also ordered the duck breast red curry, with pineapple, cherry tomatoes, kaffir lime leaf, and sweet basil. The duck was succulent and perfectly cooked, and the spices left just the right amount of heat and flavor on my palate.

I had read on Yelp that the Blue Crab Fried Rice at Doi Moi is the best dish on the menu, so we had to order it. Although it looked similar to a Chinese take-out version, it tasted fresh, and was full of tender cooked veggies and sweet, juicy crab.

Finally, we shared a cup of soft serve ice cream- half lemongrass, half coconut. I know what you’re thinking: Lemongrass is not meant to be eaten in dessert. But let me tell you, the combination of the two were a perfect palate cleansing sweet note to end on. Not too heavy but just sweet enough to leave us feeling full and truly satisfied.

My experience at Doi Moi more than exceeded my expectations. I am already thirsting to go back the next time I made it to DC.

Happy birthday, Chelsea!

Fall Granola

Fall is by far my favorite season. It’s that time of the year when I get to bring out my scarves, oversized sweaters, leather boots, and- oh yeah, it’s socially acceptable to eat basically all of my favorite foods: pumpkin, sweet potatoes, apples, brussels sprouts, you get the idea.

Greek yogurt has taken grocery stores by storm for quite some time. But have you ever had Icelandic yogurt? It’s slightly thicker, a little less tangy and, when made by Siggi’s, just sweet enough without being overwhelming, and FREAKIN delicious. My favorite fall flavor? You guessed it- Pumpkin & Spice. The other day I made a batch of homemade fall granola, and I knew it would go just perfectly with the yogurt, with hints of pumpkin, cinnamon and nutmeg. See recipe below and please go out and buy this yogurt ASAP!!

FALL GRANOLA

INGREDIENTS

2 cups rolled oats

1/3 cup shredded coconut (I like the big shards)

1/3 cup uncooked quinoa

2 tbs honey

2 tbs coconut oil, melted

1/4 cup unsweetened apple sauce

2 tsp brown sugar

dash of cinnamon & nutmeg

DIRECTIONS

Preheat the oven to 325 degrees. In a small bowl, combine coconut oil, apple sauce and honey. Set aside. In a large bowl, combine oats, quinoa, coconut, brown sugar and cinnamon. Stir to combine. Drizzle in coconut oil mixture and stir until the dry ingredients are completely coated. Spread the granola into an even layer on a nonstick cookie sheet and cook 20-25 minutes, stirring occasionally. Let cool completely and store in an airtight container for up to a week. Great with yogurt, milk, or just as a crunchy snack!