BonVivant

i liked chicken soup with preserved lime that i had in PP across the street from the central market. the recipe sounds easy enough, must check the photos on my cd's somewhere. maybe it doesn't look like what i remember back in 2004. i still think the Chiu Chow sour duck soup is better though ½ Chicken, cut up however one likes 1 preserved lime/lemon garlic, onion, sliced chicken broth, or water fish sauce some sugar some salt black peppercorns scallions [optional. blech!] chuck everything in a soup pot and cook until tender. that's how i do it. ----------------------------------------- ps: roasted rice powder is one of the ingredients used in larb. have we got a thread for Burmese/Myanmarian food yet? :-)

do you remember where the 'sweet' herrings come from? rollmop is sour, also known as pickled herring. similarly, Bismarck herring. served with lots of cream and some horseradish. maatjes are dutch, which are cleaned on board the fish trawlers, salt cured and frozen. eaten with chopped raw onion [also with sweet sour gherkins in Amsterdam, cut up, and a fork is used. what a blunder! ].

it had to happen... shoyu was one of the beers i had tonight. i have an incredible palette! good ridden. was in the fridge for a couple of months.

i don't have it in front of me but i am pretty sure chilli/broad bean paste and sichuan peppercorns are used in many dishes. also, preserved vegetables, dried chillies [specifically facing heaven].

thanks for the shop addresses, guys. i'll be in town in mid april and if you can't find any Trung Nguyen in those Viet supermarkets that means i've cleared the shelf. MikeI, VN and coffee culture... they have the French to thank for that. according to Trung Nguyen site there's also 'espresso' coffee. i'm afraid it might destroy my beloved Gaggia Classic espresso machine... the night before i left Hanoi the guesthouse owner took me and my companion on the back of her Honda to some dark alley to buy coffee beans. i remember the sittingroom has several huge woks in which the woman roasts different sorts of beans. i bought 3 different flavours 2 kg each, to take home. it was dirt dirt cheap and so good! better than Trung Nguyen for sure.

i love it too. anyone knows where i can get Trung Nguyen ground coffee in YVR? do the Viet grocers stock it? i hope. until recently the usual Viet grocer where i am stops stocking it. grrr....

the Viet "baguettes", as far as i can remember, taste well just like 'normal' baguettes. i like it very much that they toast them before filling them up. speaking of which, i also like them stuffed with tinned sardines. even better are the meatballs and some sort of red coloured meat [probably Chinese style red pork]. filled baguettes in VN are superior to all i've ever tasted. worst are in Vientiane, and just ok are in PP [Cambodia]. Paris, Vancouver, southern Calif. ect are good enough i've recently found some cookery books bought on my trip to VN back in 2004. there are a couple of banh canh soup recipes in one of them... the problem is they're all in Viet. where can i type in the text and get it translated?

simplest is best, in this case... linguine with clams. extra garlic please. wash down with vinho verde.

10 delicious Sticke (straight from wooden barrels) at the source, my favourite pub in Düsseldorf.

the generic name for this thick noodle is ''banh canh''. there are a few soups using this noodle and they each have a name. anyone here actually in VN can help with them? in Siem Reap i had something like this for breakfast but it's not soupy at all, and besides, it's cold. it was really good considering i don't like coconut milk. answer to original question: yes, some. but VN's food is much better. both cuisines reflect what the land provides and (foreign) influences. i too have eaten my way around both countries and enjoyed everything so immensely. actually, last night i was looking at food photos in a VN cookery magazine [yes they have cookery mags and programmes there] and how i groaned! it's so tempting but i have got travel plans for the next 2 years so i just try and forget about VN food for now.

i finely grate it [using a microplane grater] and sprinkle copious amounts over red meats and sausages. just make sure the meat isn't too hot as heat destroys horseradish's pungency. other times i deliberately eat it for the sinus hits. mwahaha... brought one of these home from Franconia last year. planted it in a big deep pot to prevent it from taking over my back garden. even a dish in Franconia has the local word for horseradish in it. i cry bitter tears back in food hell.

what else can i mould besides marzipan/almond paste? [don't have a sweet tooth so i don't bake, or make things that contain sugar save for almond paste and 99% pure chocolate.]. i've got 3 of these wooden cake moulds from Chaozhou, just to hang in my kitchen. mould pic 1, 2.

have been busy playing a surgery game but i sometimes take a break and 'play' this one on my DS. it's a nice game actually. i might even cook something in the future

^^^ most probably Bacalhau à Gomes de Sá. i like many (Portuguese) salt cod dishes but i think some of the nice ones are Bacalhau com Natas/with cream. and the simplest and most excellent Bacalhau Assado com Alhos/roast in oven with garlic. bom appetit!

there's a Japanese salmon dish using tea broth. sorry i don't remember the name of it but i do remember it's served at the end and that means it's time the guests went home. i made it once. pretty nice.

it's been years still so far nothing has worked and well last week i resort to poisoned grains [made by Bayer pharmaceuticals]. the fieldmice live in my shed [not in the house thank god] so i think it's going to smell in there grrrr.... i don't want to stop feeding my back garden birds. i'm fighting the little disease carriers until the bitter end! i lugged an old fashioned/Chinese rat trap around Guangzhou all day then around 3 airports, and in the planes, then train home. the little bastards spend hours trying to squeeze themselves through the wires. they make a fool of me!!!

most likely banh trang nuong. a kind of 'mindless snack' lol, not the rice paper for fresh prawn rolls. just throw it on the barbie or hold over a gas flame [gas cookers].

external images are not allowed so here are links to the photos: 'supreme' beef brisket. the place where i eat this is really called 'supreme beef brisket' lol i really like this beef brisket curry. the first brisket curry for me. more to come! i've started working on the photos from my last oinking trip.

aha! i guess the mystery is solved? i was amazed to find out the Bavarians [in this case specifically Munich. actually, every Bavarian town/butcher/housewife in Bavaria has their very own versions.] make something strikingly similar which they call 'leberkaes'/'liver cheese [however, contains neither liver or cheese.] well, i like them all iirc, both the VN and Bavarian versions contain head meat [VN version also contains fish sauce, obviously.]. whatever that means... some meat in the oink's head. miam miam...

is this thing chinese or vietnamese? no idea what you mean but i think it might have been cha lua, pork sausage. a photo would have helped

the possibilities are endless. my personal favourites are all sorts of pickled/salted mustard/turnip, especially round northern Guangdong province and the entire Fujian province. i think one only eats fermented tofu curd thingie with plain porridge.

now that i see the photo of the stuff [by original poster] i realise we're talking about 2 completely different kinds of VN beef jerky here. this one is good but the best has got to be the 'other'. i think all VN delis called 'Ba Le' sell it, at least in YVR anyway. it's never in a vacuum seal packaging, the meat comes in thick loose sheets, a little yellow [from turmeric] and visible chili flakes. delicioussssss! [i do have a photo of it somewhere on my cds. somewhere hard to find.] ---------- ps: i just remember... in VN i rather like to eat this same jerky in cubes, instead of thick sheets. the cubes are so hard i call them jaw breakers. never saw the cube type until i went to VN.

i know this thing you're describing...i did make some photos of it. it's a side dish but i'm not sure to go with what exactly. sometimes i eat it with something Vietnamese-ish. the aubergines are crunchy, the taste of fish sauce is very strong, eat it along with a big tray of leaves and herbs. also nice with lots of beer

i'm afraid to click on this thread backpacked from the deep south to the far north in january 2005 and am still dreaming about the outstanding food since! unfortunately in Hoi An i ate Cao Lau instead of this Mi Quang. i would have enjoyed Mi Quang more. someone translates the recipe here, and this one is only in Vietnamese. i've seen those Mi Quang cubes. until i return to Vietnam to eat some more the best option now is maybe to try the cubes since i like making photos more than doing the actual cooking

[in YVR] try Vietnamese snack shops, for example "Ba Le" in chinatown. there must be other such shops around town and in greater YVR. and while you're there also pick up their banh mi, cold cuts, butter, and pâté. omg the pâté! miam miam... [once i flew back from YVR with a Coleman cool box full of ice and... the last 3 delicious things mentioned above! those days are truly gone and they're never coming back...]