Let's join us for the Danang's rice paper wraps. Pls ignore the talking bit. Just focus on the actions :)
Yum Yum!!! ^^
Monday, October 29, 2012
Sunday, September 16, 2012
Rolled Rice Pancake - Bánh cuốn
History of Bánh cuốn
Rolled rice pancake (bánh cuốn) is popular to Vietnamese as dish for breakfast. The cake is called Bánh cuốn Thanh Trì due to its origin is Thanh Trì Village of South Hà Nội. On the 1st day of the third lunar month, the Thanh Tri villagers used to open Bánh cuốn contests throughout all communes. At each competition, the villagers were asked to make both the pancake leave and stuffed pancake. According to the myth, An Quốc, the 18th son of Hung King was said to have taught the villagers to make bánh cuốn. The most special feature of bánh cuốn is that the rice sheet is extremely thin, while every surface is applied with onion-infused oil, making the cake smooth yet pure with light flavor. Hanoi people used to eat bánh cuốn with deep fried tofu from Mơ village. However, it is now often served with giò chả Ước Lễ (a special brand of Vietnamese lean meat pie.)
Types of Bánh cuốn
There are 2 distinguished versions of Bánh cuốn that you can easily find in Hanoi and Ha Nam, oh well, all are in Northern Vietnam. :)
Hà Nội: Bánh cuốn Thanh Trì and Bánh cuốn nhân thịt
Many bánh cuốn restaurants in Hanoi serve the cakes filled with stuffing, including stir fried wood-ear, shiitakes, minced pork with both lean and fat meat, topped with shrimp floss, coriander and other herbs, all to be dipped in the sauce made from fish extract mixed with lime and chili, sometimes more flavoring with a marvelous drop of cà cuống (mangdana essence)… Nevertheless, the type of non-stuffed steamed rolled cake that is well-known and favored by Hanoi gourmets is bánh cuốn Thanh Trì. Bánh cuốn Hanoi are served with sheets of orange hued, roasted cinnamon sausage (cha que) or classic silky Vietnamese sausages (cha lua).
Phủ Lý version: Bánh cuốn with BBQ pork and bacon (the same BBQ pork vermicelli)
This is the Ha Nam version of banh cuon (rolled wet rice paper) with the gio lua (pork cake) substituted for barbecued pork and bacon. Phu Ly steamed rolled rice pancakes are white, soft yet flexible sheets of rice flour with fried shallots on top and are eaten with grilled pork, fish sauce and a variety of raw vegetables.
Another different ingredient is the green figs that you can see in the picture above. This adds to the overall taste of bánh cuốn.
How to make Bánh cuốn
Ingredients
Batter
Creative way using nonstick frying pan
Where to eat
Bánh cuốn Phủ Lý: along National Highway 1A from Hanoi :)
In Hanoi & nearby: everywhere within the wet market but famous eating houses include:
- Bánh cuốn Thanh Vân, 14 Hàng Gà
- Bánh cuốn nóng, 101 Bà Triệu
- Bánh cuốn bà Hoành, Tô Hiến Thành
Overseas:
Bánh Cuốn Thanh Hà; 172 Victoria Street, Richmond, VIC 3121, Australia
Banh Cuon Tay Ho 4, 9629 Bolsa Avenue, Westminster, CA 92683
Yum Yum!!! ^^
Rolled rice pancake (bánh cuốn) is popular to Vietnamese as dish for breakfast. The cake is called Bánh cuốn Thanh Trì due to its origin is Thanh Trì Village of South Hà Nội. On the 1st day of the third lunar month, the Thanh Tri villagers used to open Bánh cuốn contests throughout all communes. At each competition, the villagers were asked to make both the pancake leave and stuffed pancake. According to the myth, An Quốc, the 18th son of Hung King was said to have taught the villagers to make bánh cuốn. The most special feature of bánh cuốn is that the rice sheet is extremely thin, while every surface is applied with onion-infused oil, making the cake smooth yet pure with light flavor. Hanoi people used to eat bánh cuốn with deep fried tofu from Mơ village. However, it is now often served with giò chả Ước Lễ (a special brand of Vietnamese lean meat pie.)
Types of Bánh cuốn
There are 2 distinguished versions of Bánh cuốn that you can easily find in Hanoi and Ha Nam, oh well, all are in Northern Vietnam. :)
Hà Nội: Bánh cuốn Thanh Trì and Bánh cuốn nhân thịt
Many bánh cuốn restaurants in Hanoi serve the cakes filled with stuffing, including stir fried wood-ear, shiitakes, minced pork with both lean and fat meat, topped with shrimp floss, coriander and other herbs, all to be dipped in the sauce made from fish extract mixed with lime and chili, sometimes more flavoring with a marvelous drop of cà cuống (mangdana essence)… Nevertheless, the type of non-stuffed steamed rolled cake that is well-known and favored by Hanoi gourmets is bánh cuốn Thanh Trì. Bánh cuốn Hanoi are served with sheets of orange hued, roasted cinnamon sausage (cha que) or classic silky Vietnamese sausages (cha lua).
Phủ Lý version: Bánh cuốn with BBQ pork and bacon (the same BBQ pork vermicelli)
This is the Ha Nam version of banh cuon (rolled wet rice paper) with the gio lua (pork cake) substituted for barbecued pork and bacon. Phu Ly steamed rolled rice pancakes are white, soft yet flexible sheets of rice flour with fried shallots on top and are eaten with grilled pork, fish sauce and a variety of raw vegetables.
Another different ingredient is the green figs that you can see in the picture above. This adds to the overall taste of bánh cuốn.
How to make Bánh cuốn
Ingredients
Batter
- 1 bag of rice flour (16 oz)
- 1 bag of tapioca flour (14 oz)
- 1 ts salt
- 3 qt of water
- 1 lb ground pork
- 1 cup Wood Ear mushrooms (soaked and drained and chopped into small pieces)
- 1 medium onion
- 1 shallot, thinly diced
- 1 tbs fish sauce
- fresh cracked pepper
Creative way using nonstick frying pan
Where to eat
Bánh cuốn Phủ Lý: along National Highway 1A from Hanoi :)
In Hanoi & nearby: everywhere within the wet market but famous eating houses include:
- Bánh cuốn Thanh Vân, 14 Hàng Gà
- Bánh cuốn nóng, 101 Bà Triệu
- Bánh cuốn bà Hoành, Tô Hiến Thành
Overseas:
Bánh Cuốn Thanh Hà; 172 Victoria Street, Richmond, VIC 3121, Australia
Banh Cuon Tay Ho 4, 9629 Bolsa Avenue, Westminster, CA 92683
Yum Yum!!! ^^
Sunday, May 20, 2012
Grilled fish pie speciality in Hanoi
History
Chả cá Lã Vọng (grilled white fish drenched in florescent yellow oil) was created by the Doan family during the years of French colonialism.
The history of the Doan family is as colorful as the dish it’s famous for. In the mid-1800s, the family began allowing Vietnamese soldiers, who were trying to oust the ruling French, to hide in their house. They served their guests their special fish dish, cha ca La Vong. To raise extra money to fund their rebel-hiding activities – and provide a cover for the house’s mysterious comings and goings - the family opened a restaurant serving only cha ca La Vong.
Recipe
How to prepare (1:56) and eat (3:06)
Step 1: stir grilled fish with spring onions and basil
Step 2: take fresh beehoon (vermicelli) into your bowl
Step 3: add on top grilled fish and spring onion and basil
Step 3: add peanuts and fresh cilantro
Step 4: add shrimp paste sauce and mix the whole thing together
Step 5: EAT! :D
Most popular yet authentic eateries
Chả cá Lã Vọng
Address: số nhà 14 phố Chả Cá, Quận Hoàn Kiếm
I went here with my Japanese colleagues long long time ago and haven't backed there since then so it's not fair to give any comment. But since this is considered the original restaurant, it should be fine to give it a try. A side note, this ancient house is pretty small and narrow (probably that's the reason why I havent come back ^^).
Yum Yum!!! ^^
Chả cá Lã Vọng (grilled white fish drenched in florescent yellow oil) was created by the Doan family during the years of French colonialism.
The history of the Doan family is as colorful as the dish it’s famous for. In the mid-1800s, the family began allowing Vietnamese soldiers, who were trying to oust the ruling French, to hide in their house. They served their guests their special fish dish, cha ca La Vong. To raise extra money to fund their rebel-hiding activities – and provide a cover for the house’s mysterious comings and goings - the family opened a restaurant serving only cha ca La Vong.
Recipe
- White fish fillets (must be either cá quả - seabass or cá lăng - catfish family), clean the cod skin and cut into bite-size chunks
- Vegetable oil, for deep-frying Fresh dill
- Roasted peanuts
- Spring onions (scallions), cut into bite-size pieces
- Fresh basil, stalks removed, leaves chopped
- Fresh coriander (cilantro), stalks removed
- Lime, cut into quarters
- Prepared Shrimp paste sauce (shrimp paste, sugar, lime or vinegar and hot chili)
How to prepare (1:56) and eat (3:06)
Step 1: stir grilled fish with spring onions and basil
Step 2: take fresh beehoon (vermicelli) into your bowl
Step 3: add on top grilled fish and spring onion and basil
Step 3: add peanuts and fresh cilantro
Step 4: add shrimp paste sauce and mix the whole thing together
Step 5: EAT! :D
Most popular yet authentic eateries
Chả cá Thăng Long
Address: Chả cá Thăng Long 21 - 31 Đường Thành - Hoàn Kiếm - Hà Nội
http://chacathanglong.com
I have been here quite often and often brought my overseas colleagues here too and they love it. Service staff is quite attentive and friendly, although they don' speak English that well. A conventional grilled fish dish with Hanoi beer is the best choice ever.
Chả cá Lã Vọng
Address: số nhà 14 phố Chả Cá, Quận Hoàn Kiếm
I went here with my Japanese colleagues long long time ago and haven't backed there since then so it's not fair to give any comment. But since this is considered the original restaurant, it should be fine to give it a try. A side note, this ancient house is pretty small and narrow (probably that's the reason why I havent come back ^^).
Yum Yum!!! ^^
Sunday, December 5, 2010
Vietnamese hot pot in Singapore
A traditional rural dish, lau mam has become a much-appreciated specialty in southern Vietnam. To be authentic, it must include Chau doc, a fish sauce made from freshwater fish. Other ingredients may include fish, pork, shrimp, eel or beef, with at least 10 – and sometimes up to 24! – different kinds of vegetables, which might include water lily, eggplant, bitter melon, straw mushrooms, bean sprouts, chilies, etc. Lau mam is ladled into bowls with noodles… delicious!
Ingredients:
- 300gr salted fish sauce (mắm cá sặc)
- 200gr belly pork meat
- 300gr catfish.
- 200gr prawn
- 200gr cuttlefish
- 1,5gr citronella
- Spices: chili, garlic, onion, 3 eggplants, sugar, fish sauce, pepper powder
- Veggie: Kang Kong, bean sprout, spring onions, banana flowers, etc.
Address: Quynh Giao restaurant, Joo Chiat Road
Yum Yum!!! ^^
Tuesday, September 21, 2010
Vietnamese spring rolls in India
It’s relatively unexplored territory when it comes to the gastronomic tale of the times, but Vietnamese food is steadily growing in popularity as a tantalising, low-calorie blend of flavours. Says grand master chef Hemant Oberoi, “Vietnamese is certainly the nouvelle cuisine of Asia or Mediterranean cuisine.”
The food could be classified into three categories — north which is traditional and reflects a Chinese blend, central that reflects monarchy and the other areas portraying food that is modern with a French and Indian trend. The textures are well-arranged and the flavours are always fresh with herbs like mint, cilantro, lemon grass and red chillies in a range of cold soups, main course and grills. You have the cha gio (small spring rolls) of prawn, crabmeat, mushrooms and vegetables wrapped in thin rice paper and then fried. “A must-try is Pho, the soup meal that includes noodles, vegetable and chicken...it’s a healthy meal alright!” adds Oberoi.
International Vietnamese chefs Chau Tan Hai and Dao Thi at Blue Ginger, the Taj Palace, New Delhi, present their favourite recipe…
Crispy Taro Prawns
Ingredients:
Prawns — 80 g
Taro — 100g
Salt — 10g
Butter — 20g
Tang mein flour — 40g
Baking powder — 5g
Dark soya — 10ml
Sugar — 10g
Lemon juice — 25g
Chilli flakes — 10g
Five spice powder — 5g
Method:
1) De-shell, de-vein prawns and keep the tail intact.
2) Peel the taro, slice it and steam it for 20mins with a plastic cover. Water shouldnot go in the taro. Now, make a tight dough of the steamed taro.
3) Heat water and mix with the tang mein flour, make a hard dough out of it.
4)Mix the doughs with butter, salt and five spice powder. Knead it well and add baking powder.
5)Make small ball of the dough, flatten it and cover the prawns with it.
6)For the sauce, mix soya sauce, sugar and lemon juice together. Add the chilli flakes.
7)Deep fry the prawns slowly in hot oil.
Yum Yum!!! ^^
The food could be classified into three categories — north which is traditional and reflects a Chinese blend, central that reflects monarchy and the other areas portraying food that is modern with a French and Indian trend. The textures are well-arranged and the flavours are always fresh with herbs like mint, cilantro, lemon grass and red chillies in a range of cold soups, main course and grills. You have the cha gio (small spring rolls) of prawn, crabmeat, mushrooms and vegetables wrapped in thin rice paper and then fried. “A must-try is Pho, the soup meal that includes noodles, vegetable and chicken...it’s a healthy meal alright!” adds Oberoi.
International Vietnamese chefs Chau Tan Hai and Dao Thi at Blue Ginger, the Taj Palace, New Delhi, present their favourite recipe…
Crispy Taro Prawns
Ingredients:
Prawns — 80 g
Taro — 100g
Salt — 10g
Butter — 20g
Tang mein flour — 40g
Baking powder — 5g
Dark soya — 10ml
Sugar — 10g
Lemon juice — 25g
Chilli flakes — 10g
Five spice powder — 5g
Method:
1) De-shell, de-vein prawns and keep the tail intact.
2) Peel the taro, slice it and steam it for 20mins with a plastic cover. Water shouldnot go in the taro. Now, make a tight dough of the steamed taro.
3) Heat water and mix with the tang mein flour, make a hard dough out of it.
4)Mix the doughs with butter, salt and five spice powder. Knead it well and add baking powder.
5)Make small ball of the dough, flatten it and cover the prawns with it.
6)For the sauce, mix soya sauce, sugar and lemon juice together. Add the chilli flakes.
7)Deep fry the prawns slowly in hot oil.
Yum Yum!!! ^^
Sunday, August 29, 2010
Vietnamese eateries in Singapore
Two sides of Little Vietnam in Singapore
Little Vietnam in middle-class Joo Chiat Road is the face of Eurasian and Peranakan history during the day, but once the sun sets reveals a world of neon-lit bars, lithe bar girls and drunk locals
Yum Yum!!! ^^
Friday, August 20, 2010
Vietnamese food: A mini-glossary
From the smart banh mi shops of Manhattan to the busy pho emporiums of Southern California's Little Saigon, Vietnamese food is hot.
And sometimes, in our neck of the woods, it's very hot, especially if it comes from a restaurant specializing in the spicy dishes of central Vietnam . But don't worry if hot's not your thing; there's plenty that's soothing and mild, too.Some of the best cooking in and around Dallas at the moment is happening in Vietnamese restaurants, whether a searingly spicy seafood hot pot from an amazing spot in Garland, or a refreshing bun cha Hanoi (rice vermicelli and grilled pork dressed up with fresh herbs and pickled vegetables) in Richardson. And there's so much in between: whole baked catfish blanketed in crunchy shallots and scallions; springy goi cuon summer rolls; silky crêpes filled with earthy mushrooms and shrimp; bright, tangy salads of sliced rare beef; layered, icy parfaits for dessert. And snazzy drinks, such as fresh, fizzy soda lemonade; lightly sweet young coconut juice with silky slices of coconut; and strong, sweet Vietnamese coffee, made in a drip pot on your table.
If you're a newcomer to Vietnamese food, cracking the code might seem intimidating, but once you jump in and start tasting, it's hard to stop.
Pho (pronounced "fuh") is a good place to start, and most of the Vietnamese restaurants in the area offer it. Usually the soup features rice noodles, beef broth and beef; it can be topped with a wide variety of cuts. (There's also chicken pho with egg noodles.) Most pho houses offer some kind of super-combo (often No. 1 on menus), including slices of rare or raw beef, well-done flank and brisket, tendon, tripe and sometimes meatballs and more. If any of that is challenging, choose from a long lists of combos with different cuts. Bowls marked "medium" or "regular" are usually pretty big; "large" are often gigantic.
Order one, and it will come with a platter of herbs, lime wedges, sliced jalapeños and bean sprouts known as a rau song. Taste the broth first – it should be rich, beefy and aromatic. Then tear up some of the herbs and add them to the soup to taste, squeeze in some lime, drop in a handful of bean sprouts, add jalapeños if you dare. You can also squeeze in some thuong ot – the red chile sauce on every table. Or you can put some in one of those little saucers and dip pieces of meat in it as you go. Good luck finishing!
A good pre-pho starter is goi cuon, translated variously as summer rolls, spring rolls or salad rolls. They're stretchy rice paper wrappers filled with pork, shrimp, rice vermicelli, lettuce, chives or scallions and other herbs. Dip them in nuoc cham (fish sauce) or peanut sauce.
And when you're ready to branch out, don't worry. One thing the restaurants in this story all have in common is servers who are happy to explain the dishes. When language is a barrier (which is often the case), they'll grab another staffer who's more comfortable speaking English. Don't know what to do with that rau song (various dishes come with rau songs, with different combinations of lettuce and herbs) or that plate of what look like hard, translucent tortillas? If no one jumps in to explain, just ask – sometimes ingredients you wouldn't expect should be wrapped into lettuce leaves or rice paper. Once you show an adventurous spirit, many servers will be happy to suggest other specialties.
After months of dedicated wrapping and dipping and slurping, here's the best of what I found, in no particular order. As it happens, most are in and around Richardson and Garland. One note of caution: Vietnamese restaurants are often closed on an unexpected day of the week, frequently Wednesday, so do call ahead and check. Most are BYOB.
Of course, we're eager to hear your own favorites – there are so many Vietnamese restaurants around the area that I'm bound to have missed some good ones.
Best in DFW: Vietnamese
Map: Best Vietnamese restaurants
BANH MI (bahgn mee). Long sandwiches on crisp French bread that may include pâté, cold cuts (or sometimes grilled meats), mayonnaise, cilantro, sliced cucumber and pickled cucumber and daikon.
BANH TRANG (bahgn chahng). Stiff, circular rice paper sheets that appear on the table with certain dishes, such as nin hoa, grilled pork skewers. Dip a sheet in the bowl of warm water provided, set it on a plate, fill it with vegetables from the rau song and pork, and roll it up – it becomes stretchy and sticky enough to hold together.
GOI CUON (goy kwun). Translated variously as spring rolls, summer rolls or salad rolls, these appetizers are stretchy rice paper wrappers filled with shrimp, pork, rice vermicelli, lettuce and chives or scallions. They come with dipping sauce.
NUOC MAM (nook mahm). Fermented fish sauce similar to Thai nam pla.
NUOC CHAM (nook chum). A sauce made with nuoc mam and other ingredients, often served with goi cuon.
PHO (fuh). Meat and noodle soup, most often featuring beef broth and rice vermicelli topped with various cuts of beef. Unlike most Vietnamese dishes, which are served family-style, pho is for one person.
RAU SONG (zhao sung or zao sung). The platter of raw vegetables (and sometimes lime wedges) that accompanies many Vietnamese dishes. It might include lettuce, Vietnamese herbs, cilantro, mint, bean sprouts, shredded banana flower, sliced jalapeños and more. Tear the herbs and add them, along with other vegetables, to taste.
THUONG OT (tung uht). Hot chile sauce, such as Sriracha. The most popular brand, from Thailand. You'll often see it on Vietnamese tables alongside a house-made version, usually in a squeeze bottle. Squeeze some into pho to spice it up, or use as a dip for the meat.
Ready cooked Recipe for Chicken and Beef Noodles:
Vietnamese Rice Paper for both fresh spring rolls and fried spring rolls here:
Yum Yum!!! ^^
And sometimes, in our neck of the woods, it's very hot, especially if it comes from a restaurant specializing in the spicy dishes of central Vietnam . But don't worry if hot's not your thing; there's plenty that's soothing and mild, too.Some of the best cooking in and around Dallas at the moment is happening in Vietnamese restaurants, whether a searingly spicy seafood hot pot from an amazing spot in Garland, or a refreshing bun cha Hanoi (rice vermicelli and grilled pork dressed up with fresh herbs and pickled vegetables) in Richardson. And there's so much in between: whole baked catfish blanketed in crunchy shallots and scallions; springy goi cuon summer rolls; silky crêpes filled with earthy mushrooms and shrimp; bright, tangy salads of sliced rare beef; layered, icy parfaits for dessert. And snazzy drinks, such as fresh, fizzy soda lemonade; lightly sweet young coconut juice with silky slices of coconut; and strong, sweet Vietnamese coffee, made in a drip pot on your table.
If you're a newcomer to Vietnamese food, cracking the code might seem intimidating, but once you jump in and start tasting, it's hard to stop.
Pho (pronounced "fuh") is a good place to start, and most of the Vietnamese restaurants in the area offer it. Usually the soup features rice noodles, beef broth and beef; it can be topped with a wide variety of cuts. (There's also chicken pho with egg noodles.) Most pho houses offer some kind of super-combo (often No. 1 on menus), including slices of rare or raw beef, well-done flank and brisket, tendon, tripe and sometimes meatballs and more. If any of that is challenging, choose from a long lists of combos with different cuts. Bowls marked "medium" or "regular" are usually pretty big; "large" are often gigantic.
Order one, and it will come with a platter of herbs, lime wedges, sliced jalapeños and bean sprouts known as a rau song. Taste the broth first – it should be rich, beefy and aromatic. Then tear up some of the herbs and add them to the soup to taste, squeeze in some lime, drop in a handful of bean sprouts, add jalapeños if you dare. You can also squeeze in some thuong ot – the red chile sauce on every table. Or you can put some in one of those little saucers and dip pieces of meat in it as you go. Good luck finishing!
A good pre-pho starter is goi cuon, translated variously as summer rolls, spring rolls or salad rolls. They're stretchy rice paper wrappers filled with pork, shrimp, rice vermicelli, lettuce, chives or scallions and other herbs. Dip them in nuoc cham (fish sauce) or peanut sauce.
And when you're ready to branch out, don't worry. One thing the restaurants in this story all have in common is servers who are happy to explain the dishes. When language is a barrier (which is often the case), they'll grab another staffer who's more comfortable speaking English. Don't know what to do with that rau song (various dishes come with rau songs, with different combinations of lettuce and herbs) or that plate of what look like hard, translucent tortillas? If no one jumps in to explain, just ask – sometimes ingredients you wouldn't expect should be wrapped into lettuce leaves or rice paper. Once you show an adventurous spirit, many servers will be happy to suggest other specialties.
After months of dedicated wrapping and dipping and slurping, here's the best of what I found, in no particular order. As it happens, most are in and around Richardson and Garland. One note of caution: Vietnamese restaurants are often closed on an unexpected day of the week, frequently Wednesday, so do call ahead and check. Most are BYOB.
Of course, we're eager to hear your own favorites – there are so many Vietnamese restaurants around the area that I'm bound to have missed some good ones.
Best in DFW: Vietnamese Map: Best Vietnamese restaurantsBANH MI (bahgn mee). Long sandwiches on crisp French bread that may include pâté, cold cuts (or sometimes grilled meats), mayonnaise, cilantro, sliced cucumber and pickled cucumber and daikon.
BANH TRANG (bahgn chahng). Stiff, circular rice paper sheets that appear on the table with certain dishes, such as nin hoa, grilled pork skewers. Dip a sheet in the bowl of warm water provided, set it on a plate, fill it with vegetables from the rau song and pork, and roll it up – it becomes stretchy and sticky enough to hold together.
GOI CUON (goy kwun). Translated variously as spring rolls, summer rolls or salad rolls, these appetizers are stretchy rice paper wrappers filled with shrimp, pork, rice vermicelli, lettuce and chives or scallions. They come with dipping sauce.
NUOC MAM (nook mahm). Fermented fish sauce similar to Thai nam pla.
NUOC CHAM (nook chum). A sauce made with nuoc mam and other ingredients, often served with goi cuon.
PHO (fuh). Meat and noodle soup, most often featuring beef broth and rice vermicelli topped with various cuts of beef. Unlike most Vietnamese dishes, which are served family-style, pho is for one person.
RAU SONG (zhao sung or zao sung). The platter of raw vegetables (and sometimes lime wedges) that accompanies many Vietnamese dishes. It might include lettuce, Vietnamese herbs, cilantro, mint, bean sprouts, shredded banana flower, sliced jalapeños and more. Tear the herbs and add them, along with other vegetables, to taste.
THUONG OT (tung uht). Hot chile sauce, such as Sriracha. The most popular brand, from Thailand. You'll often see it on Vietnamese tables alongside a house-made version, usually in a squeeze bottle. Squeeze some into pho to spice it up, or use as a dip for the meat.
Ready cooked Recipe for Chicken and Beef Noodles:
Vietnamese Rice Paper for both fresh spring rolls and fried spring rolls here:
Yum Yum!!! ^^
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