love Vietnamese food in fact I just came back from HCMC and those niggers know how to make an oyster, don't get the hype behind these sandwiches though, tried one that was supposedly the most popular choice on trip advisor and it tasted pretty bland, although the bread was nice and crispy .
>>7362919 Some of it, yes. Just like with any other cuisine, it has it's good and bad dishes. Funnily enough, I personally think bahn mi and pho are horribly overrated. They pale in comparison to other Vietnamese dishes, I seriously don't know why people order them when they could have such better things.
>>7363513 Well, let's see....if you like Pho, try Bun Bo Hue or Sweet and Sour Shrimp and Tamarind Soup (I can't remember the viet name for it). Both of those are way better than Pho. Also Pho Bo Kho (beef stew), Bun Reu (or however you spell it, I can't remember, but it's a spicy and rich crab soup) and Duck and Egg Noodle soup. Hnnnnngg......... As far as other dishes, Vietnamese crepes are fucking delicious (one of my favorites), vermicelli bowls (with grilled shrimp and pork, egg cake, shrimp cake, and pork floss); chicken or beef salad; Shaking Beef; Lemongrass chicken or shrimp; Burnt Rice (which isn't really "burnt" like it sounds) that comes with a bean curd skin wrap with Shrimp, bbq pork, and pork chop..... There's so much, I can't even list it all here.
>>7362919 pho is godly I wanted to have the goat when I first tried it but the little asian lady in broken english assumed I was offended by seeing goat on the menu and said we no goat, you have chicken,
>>7363513 Canh chua ca, literally soup sour fish, which is exactly that. Bun cha Hanoi, literally noodles grilled meat of the Hanoi style. The difference between the South's bun thit nuong, literally noodles meat grilled, and the North is that the North doesn't dump all that shit into a single plate and the North includes grilled meat patties with the grilled pork. Really, fuck the South. Banh chung, literally cake steamed. One of the few times where Vietnamese cuisine is blunt about what you're eating. It's a steamed glutinous rice cake stuffed with mung bean and pork shoulder. Usually a New Years deal, but with the diaspora you can get it any time. Banh loc goi, a dumpling from the old Imperial capital of Vietnam, Hue. It's a steamed cake, not sure what it's made of but I'm sure it isn't rice based, with minced pork and shrimp.
hm, interesting. I bulk-buy these sandwiches at a little shop in Little Saigon, OC. And literally every single Vietnamese person there does the exact same thing--that is, buying the vegetables separately in a little plastic bag.
>>7363495 I can't remember it perfectly off the top of my head, but it was something like 1~3 tbsp of brown sugar, 2 tbsp of dark soy sauce (laochou), 1 tbsp of fish sauce, a little bit of maggi, ground up garlic, ginger, lemongrass, and enough sesame oil and water to create a paste when blended together. marinade overnight, take the pork out and grill/broil, make sure to use steak-cut pork shoulder
>>7364150 >Banh chung, literally cake steamed. One of the few times where Vietnamese cuisine is blunt about what you're eating. It's a steamed glutinous rice cake stuffed with mung bean and pork shoulder.
That's good stuff. The first time it was served to me, I was like wtf is that, then I tasted the gloriousness. Looks bad, tastes wonderful.
>>7362919 fuc yeah. Banh Mi's are delicious. Anybody in minneapolis, go to Lu's on Nicollet. Best ones I've had. Alternatively, Sun Foods in St. Paul (I think it's on University?) has hella cheap banh mi's. Like $3/sandwich or something.
>Vietnamese place near Uni >Decide to try their "Combo #1" sandwich, ingredients are all listed in Vietnamese >Eat it, pretty good, but kind of strange tasting >Get home, look up what was in the sandwich >Headcheese & Pate >mfw
>>7365620 the only sauce you should put inside a banh mi is fresh mayo fuck shitty places that pour maggi all over the shit so all you taste is salt and fermentation fuck places that pour sriracha everywhere banh mi is about the balance of several strong flavors, mostly sweet, sour, spicy, cool, creamy, grilled, and aromatic. it should not taste of hipster ketchup or excessive salt
>>7365215 Depends on where you get them, I suppose. I'm a bit spoiled as I live near Houston which has a very large Viet immigrant population. Anything you'd expect to see in Vietnam you can get there, even the same brands of condiments.
But I've eaten Bahn Mi elsewhere and often times you just don't see many of the same ingredients offered. Some places don't use fish sauce. Others don't have pate or any of the more "exotic" meats like headcheese or gio lua. Often times the quality of the baguette sucks or the char siu pork gets subbed out for something like pulled pork.
>>7365652 I'm Vietnamese and I've had a lot of sandwiches at home and at different hole in the wall Vietnamese cafes. Only the really shitty banh mi places put fish sauce, soy sauce, or sriracha in their banh mi.
>be cis gender scum >live with 2 vietnamese girls in a shared flat for one year >one of them helps her parents in the family restaraunt on a regular basis >pho >hot pot >spring rolls >move out because they were nasty and weird
>>7365656 I've had shitty banh mi in Los Angeles because everything in banh mi is shitty but when I lived in Louisiana I lived off of 3 dollar headcheese-pate-grilled pork fuckers with the crispiest bread
>>7365688 the banh mi is derivative of the baguette, but the texture and baking style are different. none of the fillings can be found in any part of European cuisine, they are all strictly based on Vietnamese traditions in meat and vegetables.
>>7365694 now you get to learn shit: the entirety of world cuisine is in flux. Japanese curry is not the same as Indian curry and there's no reason why an Indian would be an expert at making Japanese curry.
>>7365695 >none of the fillings can be found in any part of European cuisine
Lol, what? Bahn mi often contain Pate and headcheese. Those are very French. They often contain gio lua, which differs from a French terrine only by its inclusion of fish sauce. Common veggies include carrots, cucumber, and cilantro (aka coriander), all of which are certainly known to the French. Char siu is a common meat to include, but that has its origins in Chinese cooking, not Viet.
>>7365914 Vietnamese pate and headcheese are not the same as what you get in France. carrots and cucumbers are known to the French, but daikon is an Asian vegetable and the style of pickling is strictly Vietnamese. Cilantro may be known to the French, but it has no substantial place in French cuisine. You're really reaching if you think the existence of similar fillings in France means banh mi is a French food. It may not have been possible without French influence in Vietnam, but it's far more Asian than European of a food.
>>7362919 Viet food is fine, but like most cuisines of the world, startlingly derivative and lacklustre. Worse still are those who claim some sort of bold "authenticity" exists in the backwater streets of Hanoi where most are too poor to afford to cook well anyways.
Thai food will always reign supreme in south east Asia.
>>7367392 >go to dirt poor vietnamese vilage >meals are all rice with some basic pickled veg >some oyster soup occasionally >literally zero cooking ability beyond chucking it all in a pot/wok and hoping for the best
yeah authentically fucking terrible you gormless cunt
No dispute there. My local viet place is good, near an air force base. I occasionally go there for lunch but it's like 9-10 bucks for a bowl of pho. That seems like a lot for a bowl of soup even if it is rich and good. I mean tack on a springroll, plus tip and tax and I've spent like $17 dolla for lunch.
There's a few other viet places in the area but I've been spoiled as I first tried vietnamese in vegas where there are a billion places to eat.
>>7367421 Well, depends on whether you want something heavy or light. Out of those three, Shrimp Tamarind soup is probably my most favorite, because it has such a good sour and slightly sweet flavor. It's very satisfying.
>>7363495 try one part fish sauce, one part brown sugar, and one part vegetable oil, if you have a pestle and mortar, mash the whites of a couple scallions with a clove of garlic and a bit of birds eye chilli then mix it all together. Then marinade the pork chops overnight if you can and grill them, ideally over charcoal. That's the closest I've ever come to replicating them from a restaurant.
Oh, and don't forget to serve it with scallion oil and nuoc mam cham
>>7367728 oh fuck I forgot the lemongrass. Pound the white part of a stalk of lemongrass into the mixture as well. Chances are you won't be able to make a paste out of it, I usually just slice it extremely thinn then work to bruise it and extract some of the oils.
>>7362934 Its called Bahn Mi you fuckin cretin not a fuckin sub...
fuck you americans are pathetic cunts, you bastardize everything in the world and try relate it to back to some half assed pathetic fuckin chain 'foods' or ripoff because most of you fat fucks cant even leave your house let alone travel.
>>7367708 >paying $10 when I only pay for cost of ingredients I'm Vietnamese, I can make it or ask my mom to make it. It's always filling to me because we fill it with pork, shrimp, onions and bean sprouts. Of course you'll pay more at a restaurant. It's nothing like an egg omelet, either. It's more of a crepe.
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