22

Ok, did a little more hunting and found this link which says: Some packages contain a sugar packet and a small tube of banana essence. The banana essence can be a bit strong, but if you enjoy it, add during the last minute of cooking.


14

It's a matter of personal preference when referring to restaurants in the United States. Some egg rolls are too large to be easily handled with chopsticks, and they can be eaten using your hands; smaller ones and similar preparations such as spring rolls can too, but you may find it preferable to use chopsticks. When choosing your own egg roll from a common ...


10

My Vietnamese girlfriend uses "hạt điều màu" (annatto). She heats the nuts in oil and then uses the oil without the nuts to fry the meat in.


9

Yes, those bones make a huge difference for flavor. If you just cook meat in water, you won't have anywhere near the rich meatiness that you get from a good bone broth. Sure, you could get similar flavor by deboning the meat, then cooking with the bones and removing them before serving. But that's definitely more work, and in some cases it's pretty much ...


7

UPDATE: OK, I made my version of the sauce twice, I learned a little bit from my first attempt, so I'm going to walk you through my second. Although the ingredients in the stir-fry are vastly different (I had some left over chicken and I have a thing for frozen peas), I think the ingredients and technique I'm demonstrating here will work fine for you as ...


6

It's regular roll made with net rice wrapper It's common wrapper in Vietnam. Here's site when you can see the package and rolls made with it bearnakedfood


6

A (somewhat south) Vietnamese not currently in Vietnam chiming in ^^ : Apart from some exceptions (like cà phê sữa đá) I have the impression that there are no traditional ice-cold Vietnamese dishes whatsoever (I'd even dare to say that almost all desserts are eaten warm or at least at "room temperature" at 36°C / 96°F). Maybe it's just due to the non-...


6

Ốc bông = tiger moon snail (hotdeal.vn, Google images) or in Latin: Notocochlis tigrina (Wikipedia) Ốc tỏi = Japanese bonnet snail (Facebook, Wild Fact Sheets, images, more images) or in Latin: Semicassis bisulcata (Wikipedia). Ốc tỏi is sometimes refered to as "garlic snail" (Hong Hai, Cooky), but this is obviously different from garlic glass snail, which ...


6

The tofu was deep fried before being added to the soup. If you don't have the equipment to deep-fry such large pieces of tofu at home, but you live in an area with a substantial Vietnamese population, you can probably find tofu already fried at a grocery that caters to Vietnamese customers, or at a tofu shop.


5

You can. Cows' feet will add gelatin without adding much meaty taste, which may not be ideal for pho both (depending on the other ingredients). In my experience they take longer to render than pork gelatin. They can also add off flavors if not treated properly (similar to tendon); blanch them in a couple of changes of water before you use them.


4

A wok is designed to put food in heat at the center and relax some of the heat as you move away from center, and you keeping the food moving in and out of that hot spot so you get an even sear all around. To mimic this, use a wide 12 inch or larger skillet (depending on your quantity of food) with high walls, and make it hot. Continuously flip the food ...


4

Laab in Thai language is Verb mean to chop meat. We have Northern Laab and North-eastern Laab which the way to seasoning and taste are difference. From your picture Squid larb is north-eastern style seasoning with dried chili, lime juice, roasted sticky rice, fish sauce, sugar. It's taste is sour come first then salty with a little sweet. It's normally ...


3

You could do it, but you would need to clarify the broth or it would have a somewhat impalpable fatty chew to it. And by clarifying a finished broth, you would alter the taste a bit more than discretely. That does not make it impossible, you will just need to change the order of your stock(s). Start with any fatty components, clarify the broth, add the non-...


3

The dish you ate is called Chả giò rế. The coating is called Bánh tráng rế. "Rế" is hisitorically a rattan or bamboo net to rest hot pans and pots after cooking. Bánh tráng rế is made mainly from rice powder. But there are also variations which are made from a mixture of rice powder, corn powder and cassava powder. Some salt and sugar are added too....


3

They could have been individually deep-fried grains of pre-cooked rice. A salad of these are known in Thailand as nam khao tod, and I expect that the Vietnamese have their own version.


3

In phở soup, we use thảo quả, or Lanxangia tsao-ko, formerly known as Amomum tsaoko. Thảo quả trees are grown in Northern Vietnam, Laos, and in Yunnam China (known as 草果). We call Black cardamom (Amomum subulatum) as đậu khấu thơm. Black cardamom trees are grown in India, Nepal, Burma, Tibet, Yunnam. Black cardamom trees are not native to Vietnam, and their ...


3

Through experimentation, I got the answer. The answer is rice vinegar, a little sugar, a little salt (not so much salt and sugar as to make the vinegar seem like "seasoned rice vinegar" as for sushi, just a pinch of each) and time. After two days in the fridge the sliced fresh jalapenos mellow a bit, but they seem even a little crunchier than when they were ...


3

Sang Choi Bow was originated from Guangzhou, China. As Sangchoi is lettuce in Chinese, and it pronounced similar like "To get rich" in Chinese.


2

I was also led to believe it originated in Guangzhou. I moved to Guangzhou in 2019 and to my surprise I could not find it anywhere. I've been to many restaurants here and it is never on the menu. I asked my Cantonese Ayi to make it and she had no idea what it was, she'd never heard of it! I showed her photos and she declared it was not a Cantonese dish. ...


2

Thai people we separate sticky rice on a big round tray after steam it to cool down and get rid of steam heat which will make rice is over cook and become too sticky. If you want to cook from rice cooker soak sticky rice over night and in the morning wash it with water 2-3 times then add water about the same level of sticky rice if you add water too much it ...


2

Unprocessed lump sugar is readily available in our area of madison /sun prairie wi. Woodman's, multiple Asian groceries, you may even be able to use Mexican piloncillo. That tastes similar or same, but I think it may be harder?? I wouldn't use brown sugar, sugar in the raw and definitely not white sugar, the yellow rock is smoother, richer and non-cloying. ...


2

Since we have a canonical answer already, perhaps there might be room for a speculative answer without stepping on toes - that is, if someone is interested as I am in figuring out how the originally described drink might have been...because it sounded interesting. I first thought it might be a Vietnamese equivalent of agua dulce, which is a hot raw-sugar ...


2

I found the restaurant's menu online. Apparently this is Tra Thai. I must have mistaken the flavor. Tra Thai


2

I think a simple answer to your question is yes, one can make the same dish in both a flat bottomed pan on an induction cooker and a wok on a gas flame. I might say that it might be easier in the wok, as it was intended for this style of cooking. I might also add that what makes stir frying different from other types of cooking are essentially two things: ...


2

How long can I safely store Bánh chưng in the fridge? It depends on how good the bánh chưng was wrapped (before cooking) and if the bánh chưng is put into the fridge right after cooking and if the bánh chưng is already cut open. i assume that you have a halfway eaten bánh chưng. I would treat this case like regular cooked rice. A post on cooking.SE says ...


2

I'm not sure how authentic it is, but I was able to find an often repeated dish referred to as Cold Soba Noodles with Vietnamese Pork that is in a way more like mul-naengmyeon than Pho because it's made with buckwheat noodles. Here's the list of ingredients from one example recipe of the Vietnamese dish from Cooking Light on My Recipes: 3 tablespoons ...


2

I think you have actually answered your own question: Some insist that green cardamom should be used in pho, which is also what I myself have been using to cook pho. And later: However, a whole lot of pages point to black cardamom. Not being an expert on Asian cooking (far from it) you may have run across regional differences, or personal ...


2

This is Bì Cuốn Chay (bì = skin , cuốn = roll , chay = vegetarian). The meat version is Bì Cuốn, using pork + pork skin + roasted rice powder (thính) as the main ingredients. To make the vegetarian dish, you can either use gluten meal (mì căn) widely available in all East Asian groceries, or use tofu as you mentioned. The gluten meal is sold either ...


2

In Vietnam, we eat fried egg rolls with chopsticks. If the rolls are too big, the restaurant owner must have cut them in halves before serving. But restaurants are less likely to make big rolls. Restaurant rolls here are usually small enough to be used with chopsticks. But spring rolls, which is soft, and some types of rolls that require to wrap yourselves ...


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