i'll come down to OC next week. Call out viet peep for "pho".

 

^^? I'm in the SJ area.

 

come with me next time. you missed all the fun

Phu, give me a call when you're in SJ.

 

shiettttttt...i can have oyster here for much cheaper price or free. No need to sit in the plan for 16 hours. kekekeeke

 

oh yeah, but be careful. dont loose your voice after the feast

 

kekekek...it was the flu man.

 

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

 

get back to work man.

 

hey bubble, nice cover car for this site!

 

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

 

i'm not vietnamese, but I did have a nice plate of com tam today in westminster it was good!

 

I think you would be better off searching for recipes on goggle. I think alot of us here don't cook let alone know how to give good instructions on how to.

Good luck and have fun!

 

Thanks, but I did look up on google. Helped a little, but not much. Noone cooks anymore, alot of women I know dont know how to cook. Only a select few. Its like a dying breed.

 

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

 

Bamyi, thanks for the link. The second one was the one I was actually looking for. I'll make it again this week and see how it comes out.

 

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

 

I would like to add some of my opinions about this dish. You can marinate the beef with the ingredients, but without the lemon grass. When ready to cook, bring the oil to hot and add the lemon grass in and stir well make sure that you dont burn it. Then add a little mince garlic then add the marinated beef. That way you get more fragrance out of the lemon grass.
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

 

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.

 

Where were you guys when I posted last week?. LOL Appreciate the feedback fellas.

 

I've never tried it with lemon or vinegar. Interesting, I'm really going to have to try it just to see. I normally also use giner. I like that zingy taste.

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.

Its call fish sauce because it derives from fish. However, there are now other types of fish sauce that derives from crabs and shrimps. They generally have the same taste and smell as the "fish" and they are still call "fish sauce".