Chef Martin Oswald flips the classic Vietnamese summer roll into a nutrient-packed meal, and shows us three ways to make it work for every body
I’m writing this from Bend, Oregon, where we parked our RV for the start of a summer road trip. Chef Martin Oswald is across the Atlantic, where Europe has been baking in early summer heat. And that’s how we ended up here, making Vietnamese summer rolls on a Wednesday morning with viewers from all over the world watching us fumble through German vocabulary and debate the correct pronunciation of “schnitzel.”
Every week, Martin and I go live so he can teach me (and all of you) how to cook food that actually supports your health. I keep expecting the lessons to slow down after nine months and…
The skinny
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