Vietnamese
#283
Originally Posted by Bubble
yah..Zappi is back. lucky bastar. Enjoy "free oyster" from VN. hehehe
Phu, give me a call when you're in SJ.
#284
-REPLICA ARMY-
iTrader: (50)
Join Date: Oct 2004
Location: Yorba Linda, CA
Posts: 10,067
Likes: 0
Received 0 Likes
on
0 Posts
Originally Posted by zappi
come with me next time. you missed all the fun
Phu, give me a call when you're in SJ.
Phu, give me a call when you're in SJ.
#285
Originally Posted by Bubble
shiettttttt...i can have oyster here for much cheaper price or free. No need to sit in the plan for 16 hours. kekekeeke
#287
New Member
iTrader: (8)
Join Date: Oct 2005
Location: NorCal
Posts: 246
Likes: 0
Received 0 Likes
on
0 Posts
Hhaha, may cha gia` nay, ca`n toi oyster moi lam viec, tui de'c ca`n oyster, su'c va^~n nhu tra^u dza.y haha...
I'm in SJ also, viet/*****, SUPER FOB, so if you no speak vi.t, I de'o under-xi-ten you
I'm in SJ also, viet/*****, SUPER FOB, so if you no speak vi.t, I de'o under-xi-ten you
#288
-REPLICA ARMY-
iTrader: (50)
Join Date: Oct 2004
Location: Yorba Linda, CA
Posts: 10,067
Likes: 0
Received 0 Likes
on
0 Posts
Originally Posted by archspeed
Hhaha, may cha gia` nay, ca`n toi oyster moi lam viec, tui de'c ca`n oyster, su'c va^~n nhu tra^u dza.y haha...
I'm in SJ also, viet/*****, SUPER FOB, so if you no speak vi.t, I de'o under-xi-ten you
I'm in SJ also, viet/*****, SUPER FOB, so if you no speak vi.t, I de'o under-xi-ten you
#290
New Member
iTrader: (11)
Any good Viet cooks?
Sup guys. Wondering if any of you guys know how to cook? I'm cooking for a group of friends this wednesday and wanted to make something I never made before. So, I decided to make vermicelli with beef/onions. Maybe add some cha gio with it. Can someone give me a recipe and a list of what I need? Much appreciated
-Jason
-Jason
#292
Registered User
Thread Starter
iTrader: (2)
Join Date: Aug 2004
Location: Denver, CA
Posts: 3,789
Likes: 0
Received 0 Likes
on
0 Posts
Originally Posted by H.C.I.C.
Sup guys. Wondering if any of you guys know how to cook? I'm cooking for a group of friends this wednesday and wanted to make something I never made before. So, I decided to make vermicelli with beef/onions. Maybe add some cha gio with it. Can someone give me a recipe and a list of what I need? Much appreciated
-Jason
-Jason
Good luck and have fun!
#294
Registered User
Thread Starter
iTrader: (2)
Join Date: Aug 2004
Location: Denver, CA
Posts: 3,789
Likes: 0
Received 0 Likes
on
0 Posts
Here's a few I found. If you want to add onions you can either dice it into small pieces and cook it with the beef or you can saute the onions first and add it in later. Hope this helps.
http://www.recipezaar.com/96423
http://www.elise.com/recipes/archive...vermicelli.php
http://www.cooksrecipes.com/beef/bee...li-recipe.html
http://www.recipezaar.com/96423
http://www.elise.com/recipes/archive...vermicelli.php
http://www.cooksrecipes.com/beef/bee...li-recipe.html
#296
Registered User
Join Date: Jun 2005
Location: OC, Cali
Posts: 3
Likes: 0
Received 0 Likes
on
0 Posts
Bun Bo Xao
1-1 1/2 lbs flank steak sliced across grain
1 Tsp oyster sauce
2 Tsp soy sauce
1 1/2 Tsp sugar
1 tsp minced garlic
2-3 Tsp chopped lemon grass
1 Tsp oil
mix all this let marinade overnight
stirfry- high heat with slivered onions
put bean spouts,chopped up letuce,cucumber on bottom of bowl put vermicelli on top- put meat on- add some crushed peanuts, "mo hanh"(chopped up green onions in a little oil-microwave 45 sec), and "do chua"
Nuoc Mam-
1 cup nuoc mam nhi- the good kind- not the ones for cooking
1 cup sugar
2 cups water
1/2 cup white vinegar-can use limes but have to adjust to taste
1 medium bulb garlic-peeled
chili
put sugar, garlic, and chili in bowl pound together into paste- add water, vinegar stir- slowly add nuoc mam to taste
bon apetit
1-1 1/2 lbs flank steak sliced across grain
1 Tsp oyster sauce
2 Tsp soy sauce
1 1/2 Tsp sugar
1 tsp minced garlic
2-3 Tsp chopped lemon grass
1 Tsp oil
mix all this let marinade overnight
stirfry- high heat with slivered onions
put bean spouts,chopped up letuce,cucumber on bottom of bowl put vermicelli on top- put meat on- add some crushed peanuts, "mo hanh"(chopped up green onions in a little oil-microwave 45 sec), and "do chua"
Nuoc Mam-
1 cup nuoc mam nhi- the good kind- not the ones for cooking
1 cup sugar
2 cups water
1/2 cup white vinegar-can use limes but have to adjust to taste
1 medium bulb garlic-peeled
chili
put sugar, garlic, and chili in bowl pound together into paste- add water, vinegar stir- slowly add nuoc mam to taste
bon apetit
Last edited by brutaleboy; 02-24-2006 at 11:25 AM.
#297
New Member
iTrader: (46)
Join Date: Jun 2002
Location: Amherst NY
Posts: 1,068
Likes: 0
Received 0 Likes
on
0 Posts
Originally Posted by brutaleboy
Bun Bo Xao
1-1 1/2 lbs flank steak sliced across grain
1 Tsp oyster sauce
2 Tsp soy sauce
1 1/2 Tsp sugar
1 tsp minced garlic
2-3 Tsp chopped lemon grass
1 Tsp oil
mix all this let marinade overnight
stirfry- high heat with slivered onions
put bean spouts,chopped up letuce,cucumber on bottom of bowl put vermicelli on top- put meat on- add some crushed peanuts, "mo hanh"(chopped up green onions in a little oil-microwave 45 sec), and "do chua"
Nuoc Mam-
1 cup nuoc mam nhi- the good kind- not the ones for cooking
1 cup sugar
2 cups water
1/2 cup white vinegar-can use limes but have to adjust to taste
1 medium bulb garlic-peeled
chili
put sugar, garlic, and chili in bowl pound together into paste- add water, vinegar stir- slowly add nuoc mam to taste
bon apetit
1-1 1/2 lbs flank steak sliced across grain
1 Tsp oyster sauce
2 Tsp soy sauce
1 1/2 Tsp sugar
1 tsp minced garlic
2-3 Tsp chopped lemon grass
1 Tsp oil
mix all this let marinade overnight
stirfry- high heat with slivered onions
put bean spouts,chopped up letuce,cucumber on bottom of bowl put vermicelli on top- put meat on- add some crushed peanuts, "mo hanh"(chopped up green onions in a little oil-microwave 45 sec), and "do chua"
Nuoc Mam-
1 cup nuoc mam nhi- the good kind- not the ones for cooking
1 cup sugar
2 cups water
1/2 cup white vinegar-can use limes but have to adjust to taste
1 medium bulb garlic-peeled
chili
put sugar, garlic, and chili in bowl pound together into paste- add water, vinegar stir- slowly add nuoc mam to taste
bon apetit
Also on the garlic sauce(nuoc mam) don't use vinegar, instead use fresh squeeze lemon/lime juice as brutaleboy mentioned. It will taste much better than the vinegar.
Patrick
#298
Registered User
iTrader: (4)
Why do most viets refer to "Nuoc Mam" as "Fish sauce"?
Is it because it was originally intended to be eaten with fish?
Or is the actual "Mam" pickled in real fish like other "Mam"?
I was never too sure about that.
I could ask my folks, but they'll probably give me some overcomplicated b.s. answer in archaic viet terms I can't decipher.
Is it because it was originally intended to be eaten with fish?
Or is the actual "Mam" pickled in real fish like other "Mam"?
I was never too sure about that.
I could ask my folks, but they'll probably give me some overcomplicated b.s. answer in archaic viet terms I can't decipher.
#300
Registered User
Thread Starter
iTrader: (2)
Join Date: Aug 2004
Location: Denver, CA
Posts: 3,789
Likes: 0
Received 0 Likes
on
0 Posts
Originally Posted by Z PHAT Z
Also on the garlic sauce(nuoc mam) don't use vinegar, instead use fresh squeeze lemon/lime juice as brutaleboy mentioned. It will taste much better than the vinegar.
Also, nuoc mam is not an exact science. Everyone makes it differently depending on their taste. For me, I change up my ginger, sugar, and chilli gty depending on my mood.
Originally Posted by 35oZephyR
Why do most viets refer to "Nuoc Mam" as "Fish sauce"?
Is it because it was originally intended to be eaten with fish?
Or is the actual "Mam" pickled in real fish like other "Mam"?
Is it because it was originally intended to be eaten with fish?
Or is the actual "Mam" pickled in real fish like other "Mam"?
Last edited by bamyi; 02-24-2006 at 04:01 PM.