Comments on: Banh cuon semi-homemade/frugal gourmet (except without the disturbing cleavage or the pedophilia)

By: eatdrinknbmerry

eatdrinknbmerry — Thu, 01 Mar 2007 01:19:02 +0000

oh man, banh cuon is definitely one of my fave vietnamese dishes. i love cha chien as well. i use it in bean sprout stir fry w/ fish sauce, garlic and green onions. your uncle’s sauce looks viciously good haha.

By: gastronaut

gastronaut — Mon, 19 Feb 2007 17:07:02 +0000

you daughter is adorable :)

By: The Guilty Carnivore

The Guilty Carnivore — Fri, 16 Feb 2007 22:58:49 +0000

Oh, and btw Kirk - chuc mung nam moi to you AND gung hay fat choy!

By: The Guilty Carnivore

The Guilty Carnivore — Fri, 16 Feb 2007 21:16:04 +0000

Hey Kirk - I imagine there’s a lot of fine choosings in the San Diego area (do the Ranch 99 markets do this type of thing?). I have always wondered exactly how the meat gets to be that consistency - somethings are better left unknown. The darkness could be extra fish sauce?

vj - if you do try this, go to Hung Phat, as the fried stuff is where the action’s at. I missed the fact that it existed at first - the cashier saw I was buying some stuff from the freezer and he berated me for my lack of insight and led me to the fried loaf.

By: Kirk

Kirk — Thu, 15 Feb 2007 04:51:11 +0000

Hey GC - I really enjoyed this post…mainly because I’ve been thinking about doing this as well. We’ve got a place that specializes in making Buon Cuon, so I’ve been thinking avout how to put that into the mix, and one of the places we go to once in a while makes their own Gio Lua, which I thought was rather dark in color, but they do a real good business, especially since Tet is upon us…… you are a inspiration!

“Chuc mung nam moi”

By: vj

vj — Mon, 12 Feb 2007 21:39:25 +0000

I’m nervous about this Republicanism, but as usual, PE, your description is going to send me out into the streets. Unfortunately, I’m downtown, so I won’t be eating Vietnamese, but damn. Damn!