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

By: Rodney

Rodney — Mon, 08 Mar 2010 04:33:25 +0000

A great read.
I’ve just bought some cha chien from my local asian grocer in Canberra and now really look forward to trying it out.

By: Mike

Mike — Fri, 15 May 2009 23:07:41 +0000

Keep it up! I’ve come back to this recipe quite a few times and love it. Even tho I’ve had some problems with my wife about bringing some of the ingredients into the house. I’m afraid to ask…but do you need to be a Republican to make authentic Vietnamese food?

By: michelle

michelle — Tue, 14 Apr 2009 18:21:05 +0000

Okay, I know this is an old post, but I’ve just started making a less unagressive version of Nuoc Cham lately. Actually, mine seems pretty similar to yours, except with fresh garlic, less chilis (a little roasted chili paste) and no vinegar. It’s from Pleasures of the Vietnamese Table by Mai Pham.

Anyway, funny, I just saw this post (again) thru a nuoc cham search and I love how I can make a big jar of this! I’ve just been making tiny batches. And now I am going to start tossing the lime halves into the jar and leaving it in the fridge all the time. Hooray! Thank you :)

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!