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  1. Sapidus, That's sticky rice with chicken looked awesome, I loved eating that for breakfast growing up. Here is a a some illustrations of steps to make "cha" or Vietnamese pork sausage that is used in "banh mi" Ingredients (for 2 lbs. of ground pork, if you make a lot just mutiply them accordingly) 2 tablespoons fish sauce 1.5 tablespoons vegetable oil 3 tablespoons sugar Shallots, peeled and finely chopped (per taste) Garlic, crushed (per taste 2 lbs. ground pork 1 teaspoon potato starch 0.5 teaspoons baking powder 1 teaspoon salt 12 tablespoons water Black pepper (per taste) Banana leaf
  2. Nakji, Wow you are lucky to have a co-worker like that, and you are so lucky to have that type of popular food stand across the street from your house. You have to take a picture to post the next time you could land a seat
  3. Wow, those caramelized tamarind shrimps make my mouth watery, I like everything caramelized : shrimp, meat, fish Okie below is the recipe of Bánh Bèo that I followed and cooked, in Hue there are places where you can eat them straight from the little molding dishes, I think it's fun that way because friends can compete and stack the dishes to see who could eat more (just like when you go to Kaiten Sushi). For me growing up in Saigon I got used to eat them prearranged on the plate with all the condiments but once a while I would eat them from those dishes, just for fun Banh Beo is very poplar i
  4. While I am at this let me throw in another dish that I love to eat, this can be prepared with tools that you should already got at home, no need to buy fancy steamers Steamed Rice Flour Roll (Bánh Cuốn) Purchase a bag of flour (pictured provided) from an Asian market and mix it accordingly to the instructions on the back of the bag My oil and cotton set-up to oil the pan, also cover the cutting board with aluminum foil and coat with oil for folding Prepare stuffing by cooking diced carrot, ground pork, black mushroom, chopped scallion (nam tai meo), season lightly with salt and pepper. C
  5. I have been busy goofing around for quite a while and somehow my passion for cooking was gone during that time, but here I am again The following noodle soup recipe can be quickly prepared in less than 30 minutes (unlike other Vietnamese noodle soups when hours are required). I learned this from my mom growing up, it's probably a Hue's origin our family root is from Hue Ingredients: 1/2 lb. beef shank Lemon grass Shallot 1 Tomato Scallion 1 can of chicken broth Shrimp paste (ruoc) Fish sauce, black pepper, ground chili. Vermiceli Cut beef in slices and marinate with minced shallot a
  6. Fodgycakes, You can try the following simple recipe Those leaves are called wild-betel or wild pepper leaves, if you can't find those you can follow SuzySushi and substitute shiso leaves (tia to). Good luck.
  7. This is a simple way to make salad, tasty enough to be eaten with rice. Da Lat is a city located in the highland area of Vietnam, it's famous for growing fresh veggie and beautiful flowers. Salad dressing recipe: -Fry minced garlic with oi, then turn off heat. - Add some vinegar, sugar, soya sauce, juice of half lime (everything to taste) Wait to the dressing to cool down then add fresh lettuce, red onion (lightly marinate with vinegar + sugar to bring out the texture and to make it firm and crisp) Arrange onto a plate and add some slices of tomato and boiled eggs.
  8. I usually marinate the fish for only a few minutes, you know I cook right after getting out of work and my hunger never can stand waiting for things to be marinanated lengthily Good luck with finding exotic ingridients in the new place.
  9. Fodgycakes, No, please step right in, in fact it's always better to have others contribute to the food topic that we both love. So please share more here To get back to canh chua topic, I use the same ingredients that you listed in your blog, but I like my canh chua to be a little hot to add some zest so I also use red chili powder. Basically I would marninate the fish with chili powder, black pepper, salt, fish sauce, tamarind soup base, a little oil - then I would fry the fish quickly on both side, then add chicken stock, water in to make the broth...the rest is similar to yours. The taro s
  10. Nathan, That looks like "tôm phết bột" or "Bánh tôm" or shrimp "tempura", you can buy those batter flour in a package in a Vietnamese or big Asian market in any town with good Asian population. Sorry, I never made it before but I think there's recipe imprinted on the back of the flour package.
  11. Mistinguett, Did you have a chance to make "canh chua ca" from Fodgycakes' recipe ? Sorry, I was away and did not get back to you soon. By the way I would love to poke and eat the fish eyes from the picture that Fodgycakes posted.
  12. Thanks soup. Here was my basic dinner last night Canh chua ca (sour and spicy fish soup with wild greens) Fried egg with chopped tomato + crispy fried shallot/dried shrimp/shili mixture, I was bored with the regular fried egg so I just added in whatever I had on hand last night.
  13. The following is a beef salad dish Vietnameses like to enjoy as appetizer (served with fried shrimp cracker) at parties. 1. Cut beef into thin slices and dip it quickly (1/2 second) into boiling pot of water + vinegar/pineapple juice mixture 2. Cut starfruit into thin slices (add green apple and/or green mango - optional) 3. Add those ingredients into a large mixing bowl and toss with salt, lime juice, vinegar, black pepper, and a touch of sugar. Also add red onion + chopped Vietnamese cilantro (rau ram). Toss well to mix. 4. Garnish with cilantro, red pepper, and fried shallot 5. Enjoy
  14. A favorite drink that we enjoyed at a beachfront coffee shop, here I gave an attempt to recreate it in the U.S.. Ingredients One overfilled teaspoon of the salted plum & kumquat mixture (the jar says 3 but using one is enough, 3 spoons would give the drink a very strong taste) If you can get your hand on some fresh kumquat then adding a few fresh slices would give it a very nice flavor, if can also substitute with some fresh squeezed lime juice If you can't find a pre-made tac ximuoi jar in local Vietnamese markets you can put 2 salted plum into 3 oz. of hot water and add in some fresh
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