Vietnamese Cuisine

Vietnamese Cuisine

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  #11  
Old 01-02-2019, 05:09 PM
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Henryk Henryk is offline
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We have off the boat Vietnamese in our family, her rolls have no meat, uses rice paper, and her kimchi will knock your socks off. She will only cook What has been passed on for generations. She refuses to add or change. Her Pho is the best I have had since Vietnam. her children all born in US only changes recipes when she is not in their house, but never adds meat to their rolls. That why I equate them to spring rolls. She has never made a pot sticker, rice paper would not allow, but In my head I can hear her saying why waste time, too little filling, just make right way, ROLLS
Love kimchi. Do you have a recipe to share?
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  #12  
Old 01-02-2019, 05:56 PM
retiredguy123 retiredguy123 is offline
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Love kimchi. Do you have a recipe to share?
Don't you have to bury cabbage in the ground to make real kimchi? Better to just buy it in a jar at the grocery store.
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  #13  
Old 01-03-2019, 04:52 PM
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Henryk Henryk is offline
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Don't you have to bury cabbage in the ground to make real kimchi? Better to just buy it in a jar at the grocery store.
You don’t have to bury it, although that can happen in areas with severe cold. Often it is put on the roof of the home.

I have made it several times myself and it is much better than the store bought variety—though I have had that, too. The store brands I find are either miid or medium spicy, which is to say no spice. Maybe since we just started “winter,” I should make a batch. It does take time to ferment however.
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Last edited by Henryk; 01-03-2019 at 05:42 PM.
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  #14  
Old 01-03-2019, 06:20 PM
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graciegirl graciegirl is offline
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You don’t have to bury it, although that can happen in areas with severe cold. Often it is put on the roof of the home.

I have made it several times myself and it is much better than the store bought variety—though I have had that, too. The store brands I find are either miid or medium spicy, which is to say no spice. Maybe since we just started “winter,” I should make a batch. It does take time to ferment however.
It is fermented cabbage, sort of like sauerkraut with hot sauce?
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  #15  
Old 01-03-2019, 07:13 PM
Gpsma Gpsma is offline
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Go to any china town area in a major city and ask for “potstickers”...lol

They are called dumplings!
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  #16  
Old 01-03-2019, 07:25 PM
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Rapscallion St Croix Rapscallion St Croix is offline
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The only kimchi I ever ate was in Korean Combat Rations. I am sure the real deal might be better, but am not inclined to try it.
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  #17  
Old 01-04-2019, 05:14 PM
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The owner is Brian Hoang and it'll open in a couple of months.

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  #18  
Old 01-04-2019, 06:03 PM
pauld315 pauld315 is offline
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Originally Posted by Gpsma View Post
Go to any china town area in a major city and ask for “potstickers”...lol

They are called dumplings!
First time I ever heard of potstickers was at a restaurant in Chinatown in San Francisco
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