guppymo

I do leave the shell on because growing up my mom always encouraged us to eat the shell to provide us calcium I have never made banh khot myself here but in Vietnam I helped my mom and my sister make banh khot before. The reason is I don't have any good cast iron banh khot pan here. Nathan, how did you know of banh khot ?

Thank you for the welcoming back

Jake, I hope the city where you live has a Vietnamese market, you can purchase a bag of banh xeo flour there 1 bag of banh xeo flour (sold at Asian Markets) 3.5 cups water 1/4 tsp salt 1 cup coconut milk 1/3 cup thinly sliced scallion 1 lbs. bean sprout Medium prawns and sliced pork (enough to make whatever amount of banh xeo your heart desires) Combine above ingredients and mix until smooth. Allow batter to rest for at least 30 minutes. Heat 1 tablespoon of oil in a hot frypan, wok or skillet. Pour in a 1/4 cup of batter (or a large ladle's worth) and swirl pan to spread batter evenly. Then scatter thin slices of boiled pork belly and prawns over the batter. When the pancake starts bubbling and appears almost cooked (this will only take a few minutes) add a handful of raw bean sprouts on top. Using great care and spatula, fold the pancake in half on itself so you get a semi-circle shape. Allow to cook for another 30 seconds before sliding onto a plate. Served with fresh lettuce, mint, basil and mixed fish sauce dipping sauce

Okie, it's been a while since the last time I posted something that I cook at home here, so here are some Banh Xeo Ga Ro Ti (Fried chicken with five spice, shallot, garlic, coconut juice) Chao Ca (Fish porridge) Beef stir-fried with Asian celery

Chefreit, You are good. It's pork tongue salad with Vietnamese mint.

Yum ! Does anyone want to take a wild guess of what was it ?

Vietnamese style chicken leg & rice Pumkin soup and pork rib

Braised Halibut in Caramel Sauce Recipe

Did I see artichoke ? How's the noodle soup with artichoke ? Most of the ingredients and the steps are Vietnamese-like. Very detailed !!!

Jicama Dried shrimp Chinese sausage Peanut Lettuce Fried egg Dipping sauce: Hoisin sauce + vinegar

This is summer roll (different from the fresh spring roll with meat and shrimp). These were made by a friend a while ago

Some beef and Chinese celery

Yup

I had this last december

There's a street called Hai Ba Trung in District 1 of Ho Chi Minh City that has a lot of restaurants that sell this chicken rice. We do enjoy it.

I will try to cook the Korean Tofu Chigage that Touregsand taught me before, probably tomorrow, I think the Kimchi is "ripe" enough in my fridge.

Okie, this is not a Vietnamese dish but it's one of my favorite Chinese/Singapore/Malaysian dish - Hainanese Chicken on Rice I followed the recipe here, not bad for the first time :)

This is shrimp and calamari salad (Goi Tom Muc)

Touregsand, Most likely the filling for "Banh Bao" is a mixture of the following ingredients: Ground pork Jicamai Dried woodear mushroom Shallot, garlic Slices of Chinese sausage Everything is minced and marinaded with salt, pepper, fish sauce.

The shrimp paste that I used is store in a glass jar, around 8 oz and with the brand Lee Kum Kee, it has purle color. I have run out of it if not I could have taken a picture of this jar for you. Maybe later in the weekend when I get another one. What are you trying to make with the shrimp paste ? ← I wanted to try some of your soup recipes, some of which have some shrimp paste in the broth. I'll have to keep looking for the brand you describe, the one I found is a dark brick red color. I had some delicious lemongrass chicken for lunch yesterday in Chinatown. Do you have any recipes for that? thanks for the video clip of your new years eve party, it looks like fun. and the table full of food looks fabulous! ← Linda, Which restaurant you had the lemongrass chicken at ? I think the best restaurant for Vietnamese lemongrass chicken in Chinatown is at Dong Khanh. I usually ordered the grilled lemongrass chicken leg with rice over there. But I think this is the recipe for the one you had. If you tell me the name of the restaurant I probably would go there and try it and tell you how they probably made it

The shrimp paste that I used is store in a glass jar, around 8 oz and with the brand Lee Kum Kee, it has purle color. I have run out of it if not I could have taken a picture of this jar for you. Maybe later in the weekend when I get another one. What are you trying to make with the shrimp paste ? ← I wanted to try some of your soup recipes, some of which have some shrimp paste in the broth. I'll have to keep looking for the brand you describe, the one I found is a dark brick red color. I had some delicious lemongrass chicken for lunch yesterday in Chinatown. Do you have any recipes for that? thanks for the video clip of your new years eve party, it looks like fun. and the table full of food looks fabulous! ← Linda, here is a bottole of the shrimp paste/sauce I got from the internet The lemongrass chicken you had in Chinatown, which style or how it was cooked ?

I guess that coconut juice can had a lot of sugar "built-in" to it. Maybe next time you can try getting frozen coconut juice or fresh coconut juice from a coconut ? The coconot flavor should not show through in this recipe, it is supposed to work "in the background" to blend all the tastes together. Yeah, you can adjust the ingredients to make it work to your tastem, like adding chilli, adding salt, adding water, or ducing them, up to you. As long as you use lemongrass, star anise, and five spice powder in the recipe, those are the main players, the rest are supporting players :) Thanks for sharing

Bisou, I already posted a picture of Thai Okra. You might want to find it in an Asian market.

Oh, I meant that if the food is marinaded with other ingredients to give it flavor and saltiness then you don't need to have the fish sauce in the caramel sauce. But if the food is only marinaded in that caramel sauce then of course you need something to give it the saltiness

mrbigjas, caramel sauce i got was bought from an Asian market. You can make your own using just sugar and water, basically you want to give the food the color so avoid using fish sauce when making the sauce.