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@Ivysfeast: Love your workaround for vegetarian fish sauce. Bragg's Aminos is like Maggi Seasoning sauce!
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Japanese udon and Vietnamese banh canh noodles aren't the same. The Viet noodles made from rice flour. It's on my to-do list. Stay tuned...
Toggle Commented Oct 3, 2010 on Homemade Udon Noodles Recipe at Viet World Kitchen
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@Thuy & @Christine: Thnx for adding your terrific tips on cheap travel in Tokyo/Japan. Totally usefull.
Toggle Commented Sep 10, 2010 on Travel Tips: Affordable Tokyo at Viet World Kitchen
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Simon -- There have indeed been people who've made a pork pho, seafood pho, vegetarian pho, and one of my favs, chicken pho. There were cows in VN before the French arrived. Viet people used them as draft animals, not for food. Then the French slaughtered cows for beef steaks and the chewy bits inspired pho. Then people just took it in new directions. But the broth is always delicately clear and aromatic. And there are flat rice noodles.
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@Dennis: Stinky tofu is not the same as doufu ru, which is creamy and fermented. Stinky tofu is chou doufu and it's not quite fermented.
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@Celina: Thanks for the tip for getting stinky tofu in the U.S. I saw banh mi and pho several times in TP but didn't have room to taste them!
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Pho sure, it's great to read how many people are saying, "What the pho?" re: Rachel Ray's Phunky BBQ Pho w/ Pork recipe. We gotta talk about this stuff openly and not just be nice and quiet about it. Uppity Asians unite. @Simon Bao: You love to stoke the flames and stir that pot!
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I had a double espresso before posting on Rachel Ray's Phunky BBQ Pho w/ Pork rec but all yr comments rip her up!
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@curious_cook: I've never tried cooking Thai chicken biryani in a rice cooker but don't see why you can't! Good idea.
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Yup, Thai khao mok gai can gets crusty like paella. All one-pot rice dishes are kind of the same because of the cooking technique.
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Geeze, I didn't know so many people enjoyed kohlrabi! This is just great. Who would have thunk that the sputnik of vegetable could grace all our tables? Your enthusiasm inspired a simple recipe for a kohlrabi stir-fry. Here's the new post: http://bit.ly/cPbdY5
Toggle Commented Jul 27, 2010 on Asian Ideas for Kohlrabi? at Viet World Kitchen
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Cheers to being married. Thanks for your good wishes. It's time to pop the Paul Bara bubbly we bought from @kermitlynchwine!
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@Rena Takahashi: I've been part of Morrisgrassfed.com for years. Joe Morris is a great steward of the land. 2010 shares may still be avail!
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@Gastronomer: Spicy beef noodle soup to spice up your newlywed life! Enjoy the soup, gals.
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@Yen: You're so right. Cot-let is the Viet bastardization of French cotelette. Glad you like my Mom's pork chop recipe.
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@Sarah: Show your Vietnamese fiance extra love with homemade Sriracha. You'll knock his socks off!
Toggle Commented Jul 9, 2010 on Grilled Okra Recipe at Viet World Kitchen
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@Dave: I typically use nonstick skillets for pan-frying dumplings. Cast iron and an All-Clad type pan work too. Woks are good but a little fussy. See the original wok-sticker experiment post for laughs and info: http://www.asiandumplingtips.com/2010/05/wok-stickers-original-pot-sticker-experiment.html
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@ChefJay: Vietnamese pork skin dishes use "bi" which is just the skin. Buy it frozen at Viet markets and parboil or blanch it. Toss with ground, toasted rice (thinh).
Toggle Commented Jul 6, 2010 on Grilled Okra Recipe at Viet World Kitchen
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@Binh: Some breeds of okra have less slime than others. Thanks for tip on dipping grilled okra in nuoc cham. Scallion oi (mo hanh) is like gilding the lily! @Kulyia: Steamed okra and smashed chiles. Yowza.
Toggle Commented Jul 3, 2010 on Grilled Okra Recipe at Viet World Kitchen
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My mom loves cooking on her outdoor cooktop. It's fun to gather around it and chat with her or cook together. There's more space to freely move about. I've never thought of what the neighbors must smell but they must get quite a nose full of food fragrances!
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@Jesse: For my mom's pan-fried pork steaks, I italicized the ingredients and instructions: pork, garlic, salt and pepper, bread crumbs and oil. Medium-high heat. Keep the pork about 3/8" thick. That is really all there is to it!
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Glad you liked my tips on beating jet lag and surviving red-eyes! Have a good trip.
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All your great comments and tips on visiting Hanoi makes me want to go back! I agree, no worries on checking cameras at the Ho Chi Minh mausoleum. You get your stuff back. It's just unnerving. Ourman: Congratulations on your future nuptials!!
Toggle Commented Jun 24, 2010 on Hanoi Food and Travel Tips at Viet World Kitchen
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Great tips on eating and visiting Hanoi! I met Tracey Lister (former chef at KOTO) last week. Terrific woman with lots of insights on Hanoi. She now runs the Hanoi Cooking Centre: http://hanoicookingcentre.com/
Toggle Commented Jun 23, 2010 on Hanoi Food and Travel Tips at Viet World Kitchen
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