guppymo

Just a little off topic... I have a video clip of the New Year's Eve party that we hosted, lots of food, and drinks :) New Year's Eve Video Clip

Phaelon56, They probably are from Hue. Wow, which restarant is this and which city do you live in ? Broken rice (Com Tam) is a specialty of the Southern region. Talk about Cafe sua da. I think to night I will go home and make cafe sua da with Trung Nguyen Coffee, I will post a picture of this tomorrow.

Hee..hee

Sauteed green bean and garlic Clay pot catfish (made by a friend) Stir-fried Asian celery and calamari Bamboo shoot and duck noodle soup This is a non-Vietnamese dish with a Vietnamese twist - Flaming Bananas

Phaleon56, The shrimp roll that you described was most likely "Cha Re" I think Cha Re is from the Hue region of Vietnam. In Vietnam to make that wrapper the cook has to mix up a bowl of rice flour mixture, then dip the 5 fingers of the hand into the bowl, next and deftly the cook has to let the rice flour liquid drip from the 5 fingers onto the hot grill (frying pan), he/she has to move the hand slowly up and down, left and right, and even diagonally to create a random pattern of net-like wrapper. After about a minute that wrapper is removed from the pan and then the shrimp stuffing can be added and wrapped. Yeah, I ate the bird-next stuff that you described too, but I think the "nest" that I ate was made from julliene taro. Thanks for sharing the experience.

Lindak, I am glad you enjoyed the chicken salad. 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 ?

Chufi, Coconut juice is the clear juice from the husk of the coconut. You can find it's easily at any Asian market. Oh the "orange drink" is orange juice mixed with cranberry juice :) Gup

Susan - Thanks ! Dinner tonight - BO KHO (Beef carrots stew with star anise and lemongrass) Bo Kho Recipe

Luckylies - The pickled daikon and carrots is called "Cu cai ca rot chua" I made them at home, it's very easy to make and you can make a big jar within a short amount of time. Check out the recipe here I am glad you enjoy the thread, thanks.

Here are fried salmon with ginger and sauteed sweet potato leaves

Jake, Thanks ! But I need to take a picture of the special bottle of sauce used in this recipe, and the bag of roasted rice powder. Once I gather these items I will post everything. Sorry, this dish is the only dish that I have not prepared the materials for the recipe. Gup

Is the papaya green like this ? You can make this soup Here is the recipe

Banh = cake/pie/roll Cuon = roll Banh Cuon = rolling cake :)

Bisou - Here is the recipe

Pan, Have you ever eaten shredded banana trunk before ?[...] ← I don't think so, only bananas and banana flowers (jantung pisang in Malay). In the bo nuong la lot (grilled beef wrapped in wild betel leaves), do you eat the betel leaves? Are they at all narcotic? And please tell us something about the provenance of the wild leaves you use. Do they actually gather them in some jungle or something, dry them, and fly them to the US? ← Pan, La lot or wild betel leaves grow everywhere in Vietnam. Growing up there I used to go to my backyard to collect them for my mom. I have no idea of what substances are in it but our ancestors ate them and I have had any bad symptoms after eating them hehe I think those aren't necessarily gathered in the jungle and flown here, I guess in the US they are grown in the farms somewhere in the south like Florida, Texas, California ? Maybe we should call them "Farm raised betel leaves" ? Gup

Okie, here are some more Vietnamese dishes Anchovy with chilli and fish sauce Banh Beo (steamed rice flour with dried shrimp - Hue style) Banh Nam - steamed rice flour cake wrapped with banana leaves Bo nuong la lot - grilled beef wrapped in wild betel leaves Be Thui - Smoked veal sashimi salad

I think it's called "Banh Cuon" This is a picture of it, is it the one ? This is a banh cuon street stall

Mistinguett, Here is the recipe you requested

Spaghettti, Yeah, I had the stingray sambal in Singapore too and it's spicy and good. Last summer I tried to imitate cooking that dish at home with banana leaves and it turned out to be not bad. It's so fortunate that not a lot people eat stingray in Boston and yet there's a market that sells stingray at cheap price Anyway,here is the recipe Enjoy !

Pan, Have you ever eaten shredded banana trunk before ? It tastes like that j/k. It can be eaten raw, I like to thin slice it and mix with other herbs and eat with dipping sauce. It's soft yet crunchy and it does not have any weird after taste.

I used it in the soup above.

Just off the kitchen for dinner tonight. Hot and sour stingray soup with fresh herbs and vegetable

Hey good luck LindaK, I think you might want to stay away from "Com Suon Bi Cha" for right now because it's more time consuming then the rest. Let me know how it goes.

This is taro stem, what is your favorite recipe cooked with this stem ?

Okie, here we go again. Green papaya soup And here is the bamboo shoot stew with dried shrimps