Some of those ingredients are a bit hard to come by, but will still give it a go in a few weeks. Looks the sort of meal that would get even better marinating in the fridge after cooking.
Looks like a veritable feast tbf, but what is that in the last picture?We had fun tonight with some simple fare.
Gỏi đu đủ tôm - green papaya & shrimp salad. Peeled and sliced unripe papaya is mixed with shredded carrots. A dressing of sugar, fish sauce, sugar, garlic, chopped mint, and red pepper. A delight served cold or room temperature for a warm sunny summer or early autumn day.
Gỏi cuốn- a simple spring roll. The rice paper is moistened, add fillings, then rolled up. Typically in years past we've had pork belly, large shrimps, rice vermicelli noodle as fillings (which seems to be the common variety). She wanted just chicken tonight, no noodles. So, chicken, basil, mint, cucmber, radish, avocado, and a specific firm type of green onion from the Asian market made tonight's fillings.
The papaya salad as well as the spring rolls are versatile in ingredients to suit individual preferences. Like, some recipes for the papaya salad included shredded pork, or beef jerky. Not my style though.
Also featuring various dips for the spring rolls- a sweet housing, spicy, peanut sauce; straight shrimp paste, and Nước chấm vinegar/ fish sauce, all previously mentioned in the thread. Oh, and fresh pineapple for after.
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Looks like a veritable feast tbf, but what is that in the last picture?
I thought it was some kind of pescatarian (correct word) delight?🫣That's a finished spring roll wrap made a bit too quickly without enough filling, so not very pretty.
It is a bit fish shaped now that I look at it twice. Ha.I thought it was some kind of pescatarian (correct word) delight?🫣
Here's some re-do. Gỏi cuốn , with the noodles and much better wrapped
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Hi @bawtryneal thank you for checking out my little corner of the Interweb. I've been told some mainstay Vietnamese ingredients can be harder to find in the UK, but I imagine any Asian grocery especially if there's a large Chinese section should be able to manage the types of condiments and vegetables you see in meals throughout this thread. Fish sauce is a must have, fermented ground shrimp and crab paste are common ingredients for flavoring. Cilantro, culantro, basil, mint, ginger, red Thai or birds eye chilis are common as well. Explore new fish if possible from the seafood sections, fresh and whole if possible, fish caught from southeast Asian seas. Theres a big difference between the stickier (and better) SE style rice vs. the looser Indian basmati rice. Read up on differences between rice noodles and egg noodles, they both bring unique textures and usage in dishes. A pan fried egg noodle with a spicy sauce and topped with chopped mint and prawns (see "housin shrimp" or something similar) could be a good first dish to dive into. Best wishes to you. Also, I love my place mats but wife dislikes them.... I will consider a change based on your brave feedback.Hi John
I am new to this thread and congratulations on all the fantastic food and recipes. Has motivated me to have a go at cooking Vietnamese food.
only comment would be is you need some new table mats
So, I am saddened to say that just after we went down 2 goals I was so very bitter and didn't watch the rest; we went Asian supermarket shopping instead. Now I look like the jackass. Luckily watched the second half on Paramount+ and glad to report my weekend is NOT ruined.PUSB
At the match and must admit to be worried. You never know with the mighty skyblues.
Got anything suitable for a slow cooker?
The team can't always win.This is the most wholesome thread on Sky Blues Talk!
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