Post your Recipes *w/Pics*

[Pigeu]

Another thing I like are those salty oily green onions you get on top of your rice in vietnamese restaurants. What I do is put oil in a microwavable bowl and heat it up a lot in the microwave. It should be VERY hot...be careful. then throw in a generous portion of chopped scallions and season it with salt (again, be generous with the salt).

I used to do this in a small saucepan but my apartment fire alarm is so sensitive I try not to heat up oil anymore.

Again, not my pic

I always make this to eat with boiled or steamed chicken, yum! I use ginger, ginger powder, scallions, cooking oil, salt and a few drops of soy sauce. I'll post up the recipe the next time I make it.

I would love a good recipe for making pork chop/chicken with that really good charbroiled lemongrassy taste.

I've tried it a few times just by making a marinade of chopped up lemongrass/onions/garlic/chilis and fish sauce. Taste was okay but not the same. I just cook in oven though as I don't have a bbq so maybe I miss out on that.

try adding some sugar and oyster sauce to your marinade, it should taste better than using just fish sauce for bbq meats

[Pigeu]

Mom made this for dinner tonight. I'll post up the recipe shortly.. There are different variations of this recipe, some like to wrap everything up in banana leaves and steam while others like to steam the rice cake alone in small moulds (20-30 per serving) or bowl size (each bowl serves 1) then top with shrimp, onion etc.



Banh Beo (steamed rice cake w/ minced shrimp, onion, pork belly and 'nuoc mam')

[rageking]

What's the recipe for making the add-on Fish Sauce for Pho? I know one can buy raw fish sauce, but that isnt what goes into Pho (for adding on by customers to the finished bowl).

[Jimboski]

What's the recipe for making the add-on Fish Sauce for Pho? I know one can buy raw fish sauce, but that isnt what goes into Pho (for adding on by customers to the finished bowl).

Fish sauce for pho? I've never eaten any pho with fish sauce..
Maybe I'm a terrible viet LOl.
Slow you viet or you enjoy viet food?

[4flava]

Banh xeo, Banh beo, Banh loc, Banh cong, and Banh Khot are my favs.... actually anything Banh is good LMAO

Key to making a good Viet spring roll is lotsa taro IMO

[Pigeu]

What's the recipe for making the add-on Fish Sauce for Pho? I know one can buy raw fish sauce, but that isnt what goes into Pho (for adding on by customers to the finished bowl).

I answered a few pages back but I'm not sure what restaurants use, maybe someone else can help answer your question.

Banh xeo, Banh beo, Banh loc, Banh cong, and Banh Khot are my favs.... actually anything Banh is good LMAO

Key to making a good Viet spring roll is lotsa taro IMO

True! I especially love banh loc.

[slowtyper]

Fish sauce for pho? I've never eaten any pho with fish sauce..
Maybe I'm a terrible viet LOl.
Slow you viet or you enjoy viet food?

No not Viet just love the food. I like getting that extra bowl of fat/ soup to eat with Pho but I don't know what its called

[Jimboski]

No not Viet just love the food. I like getting that extra bowl of fat/ soup to eat with Pho but I don't know what its called

Lol Nuoc Cham, I eat that quite often.
Banh Loc I get quite often too.
As for the green onions, I throw a lot of that when I eat pho. Little crunches!

[BongoBong]

Another thing I like are those salty oily green onions you get on top of your rice in vietnamese restaurants. What I do is put oil in a microwavable bowl and heat it up a lot in the microwave. It should be VERY hot...be careful. then throw in a generous portion of chopped scallions and season it with salt (again, be generous with the salt).

I used to do this in a small saucepan but my apartment fire alarm is so sensitive I try not to heat up oil anymore.

Again, not my pic

would you drain the oil after or just spoon it out with the oil as well?

Also what oil would you normally use for this? Sounds tasty and easy

[Jimboski]

would you drain the oil after or just spoon it out with the oil as well?

Also what oil would you normally use for this? Sounds tasty and easy

I'd say It depends If you like It oily although It might not be healthy, Usually I eat something like that with Banh Loc and I drain the oil but keep SOME In when I pour It on top!

[4flava]

The a scallion with oil taste good on anything. I put that shi t on fish, corn cob, and pork chops too. Its da bomb. Put some ginger in it and it becomes the free range chicken dip.

[iridium001]

What's the recipe for making the add-on Fish Sauce for Pho? I know one can buy raw fish sauce, but that isnt what goes into Pho (for adding on by customers to the finished bowl).

Maybe you're thinking of black bean sauce. It's dark right?

The only time I've seen people add fish sauce to pho is when the pho is based on chicken. Yes, another variant of pho is made with chicken broth and chicken meat versus beef.

Sidebar: I get very offended when I see pho being made with thick ho fan noodles in Chinese restaurants. It's just pure laziness on their part to use the improper noodles, what's worst is how their broth often lacks any flavor at all. I remember this experience at a restaurant at Midland and Finch in that plaza. This was many years ago so I hope they've changed it.

My fav. Viet noodle based dish has got to be bun bo hue - literal translation " Huế style beef rice vermicelli". I can eat this anywhere, anytime.

I think the best one I've ever had was in San Jose, which is known to have an ultra high Vietnamese population in the range of 200,000 I think.

Anyway, the recipe on this page is pretty dead-on, give or take to customize it to your tastes but the core recipe is there: http://wanderingchopsticks.blogspot....tyle-beef.html

I usually don't add as much chilli as you're suppose to, I make mine mild to medium versus hot or super hot like it's suppose to be. I also do not eat the congealed blood pudding that you're suppose to add in there.

Enjoy!

[langong]

Mom made this for dinner tonight. I'll post up the recipe shortly.. There are different variations of this recipe, some like to wrap everything up in banana leaves and steam while others like to steam the rice cake alone in small moulds (20-30 per serving) or bowl size (each bowl serves 1) then top with shrimp, onion etc.



Banh Beo (steamed rice cake w/ minced shrimp, onion, pork belly and 'nuoc mam')

Hey 1st time I see Banh Beo with Baroi , good idea thou, usually we made red dry-shrimp (tom chay) it is a time-consuming process though.

[4flava]

My mom makes the most tasteful and AUTHENTIC pho here cuz she uses this secret ingredient that they would use in Vietnam. This ingredient is full of umami and it takes pho into the next level of nom nom-ness. Who here uses the "secret ingredient"??...btw, it isn't star anise. LOL

This is also more of a North Viet thing and the Hanoi Pho is known as the better Pho.

[nsX-]

My mom makes the most tasteful and AUTHENTIC pho here cuz she uses this secret ingredient that they would use in Vietnam. This ingredient is full of umami and it takes pho into the next level of nom nom-ness. Who here uses the "secret ingredient"??...btw, it isn't star anise. LOL

This is also more of a North Viet thing and the Hanoi Pho is known as the better Pho.

meh... a majority of my friends prefer buck food over nam including pho. i find the difference between north and south tends to be how sweet the food taste. in my personal experience south tends to use more sugar and what not than north. i personally prefer north food over south.