Joined: Fri Apr 01, 2011 11:51 am Posts: 5716 Location: United States of New England
my SIL and her boyfriend traveled through Southeast Asia a couple years ago and brought back a bunch of goodies. one of which was Vietnamese cinnamon that i am totally in love with but they also brought us Vietnamese black peppercorns that i havent a clue what to do with. are they special? she wrote a note with them that says they are prized by chefs worldwide. i dont like regular black pepper so i havent even touched them.
what can i use them in?
also totally unrelated but i didnt think it needed it's own thread. are split peas and green lentils the same thing?
You can probably sub either the split peas or red lentils--the flavor and texture will be slightly different (red lentils and split peas will break down more than regular old brown/green lentils), but if it's something like a soup or stew it should work. You might need to adjust your cooking time too -- red lentils cook quite a bit quicker.
Not sure about the peppercorns, but if they look like regular black peppercorns I think it's safe to assume the flavor is similar.
Joined: Wed Oct 20, 2010 2:18 pm Posts: 4137 Location: Portland, OR
You can totally use Vietnamese black pepper in wherever you would use normal. I'd give it a test over something you might normally sprinkle pepper on, like a tofu scramble, maybe. It will likely have a more sharp flavor than you're used to, but that's up for grabs if it's been sitting somewhere for a couple of years if it's not whole peppercorns. I've been using Cambodian Kampot black pepper on tons of dishes since I picked it up last winter, and I don't find it unusual, just special. Of course, I'd let Vietnamese black pepper inspire me to make a ton of Vietnamese dishes and use it in that, like Vietnamese crepes, spiced pho stock, and black pepper tofu bun noodle bowls. Enjoy!