pho is very good but it is nothing but fancy ramen.
taken was the hbo movie of the week a few weeks back i had never seen it before that she was awful
Is BGOL up on PHO?
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pho is very good but it is nothing but fancy ramen.
taken was the hbo movie of the week a few weeks back i had never seen it before that she was awful
never heard of this shit... an yall raving about it.... no thanks
it's good. Think of beef stewed in beef broth with noodles.
my wife is asian, from laos, we eat it whenever the mood hits. she boils the bone and a bunch of heads show up. it sounds like you are saying fur. pho is said fo but laos say gin mee or eat noodles. gang me it sounds like. gin is eat. like guinea pig. she puts those peppers she grows in my yard in it and the peppers are the magic stuff in it. not the msg or the other stuff. its just noodle soup. rice noodle soup
Love it! Gotta have some of these bad boys with it though...
what is this?? i see shrimp!
Love it! Gotta have some of these bad boys with it though...
w/ the peanut sauce. itsawrap.
Yep...there's a place out her called The Blue Gibbon that makes this. Its a bomb ass appetizer.
what is this?? i see shrimp!
Spring rolls my man, spring rolls.
Yessirrrr!!!
what is this?? i see shrimp!
shrimp, pork, vermicellii, lettuce, mint leaf.
served with a brown sauce, with peanuts, and sliced carrot garnish.
word.. where they do that at??
goi cuon
if it's authentic vietnamese, that's how it is ALWAYS done.
google the name of it. i put it in the post above.
ok for sure.. been eatin the same shit for awhile.. wouldnt mind trying something diffrent.... i had some korean food a couple weeks ago.. it was pretty good too!!
Pho?
Vietnamese Salad Rolls (Goi Cuon) Recipe
SND Note: Poached shrimp and pork are the traditional proteins used in goi cuon, but can be substituted with grilled meats or tofu. Different herbs can be added, such as basil and Vietnamese coriander (rau ram), choose your favorite ones. The rolls are best when served within a couple hours after rolling. Don't wait too long or refrigerate them as the rice paper will dry out and become tough.
Ingredients:
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 pound pork tenderloin
8 ounces thin rice vermicelli noodles
1 head butter lettuce, washed and ribs removed
1 bunch fresh mint leaves
1 bunch fresh cilantro leaves, removed from stems
1 English cucumber or seeded regular cucumber, thinly sliced
16-20 garlic chives or Chinese chives
1 package rice paper (banh trang)
Directions:
1) Fill a small saucepan half full of water, add salt and bring to a boil over high heat. Add the shrimp, reduce heat to simmer for 2-3 minutes or until cooked through. Do not discard water. Remove the shrimp with slotted spoon and set aside to cool.
2) Trim fat from pork and return water to a boil. Reduce heat and poach pork in water at a low simmer, about 15-18 minutes or until cooked through. Remove pork and set aside to cool. Reserve light stock to make peanut Hoisin sauce.
3) Follow package directions and cook rice vermicelli noodles.
4) Lay shrimp flat and cut in half horizontally. Cut tenderloin in half lengthwise. Then cut across the grain to create thin slices of pork. Set shrimp and pork aside.
5) Fill a medium bowl with warm water and quickly dip and spin a piece of rice paper into water; make sure to wet the entire piece. Lay it down on a cutting board. Place a lettuce leaf at the lower end of the rice paper. Add rice noodles, pork, mint, cucumber and cilantro evenly across the rice paper. [See the slideshow for pictures of the rolling process.]
6) Roll the rice paper over the filling and tuck it underneath. Add shrimp with the sliced side facing up. Fold the sides inwards and add a chive over shrimp with 1 inch sticking outside of a folded side. Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself.
7) Repeat steps 5 and 6 until shrimp and pork are finished off. Serve with peanut Hoisin dipping sauce.
Makes 16-18 rolls to serve 6 to 8 as an appetizer
Vietnamese Salad Rolls (Goi Cuon) Recipe
SND Note: Poached shrimp and pork are the traditional proteins used in goi cuon, but can be substituted with grilled meats or tofu. Different herbs can be added, such as basil and Vietnamese coriander (rau ram), choose your favorite ones. The rolls are best when served within a couple hours after rolling. Don't wait too long or refrigerate them as the rice paper will dry out and become tough.
Ingredients:
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 pound pork tenderloin
8 ounces thin rice vermicelli noodles
1 head butter lettuce, washed and ribs removed
1 bunch fresh mint leaves
1 bunch fresh cilantro leaves, removed from stems
1 English cucumber or seeded regular cucumber, thinly sliced
16-20 garlic chives or Chinese chives
1 package rice paper (banh trang)
Directions:
1) Fill a small saucepan half full of water, add salt and bring to a boil over high heat. Add the shrimp, reduce heat to simmer for 2-3 minutes or until cooked through. Do not discard water. Remove the shrimp with slotted spoon and set aside to cool.
2) Trim fat from pork and return water to a boil. Reduce heat and poach pork in water at a low simmer, about 15-18 minutes or until cooked through. Remove pork and set aside to cool. Reserve light stock to make peanut Hoisin sauce.
3) Follow package directions and cook rice vermicelli noodles.
4) Lay shrimp flat and cut in half horizontally. Cut tenderloin in half lengthwise. Then cut across the grain to create thin slices of pork. Set shrimp and pork aside.
5) Fill a medium bowl with warm water and quickly dip and spin a piece of rice paper into water; make sure to wet the entire piece. Lay it down on a cutting board. Place a lettuce leaf at the lower end of the rice paper. Add rice noodles, pork, mint, cucumber and cilantro evenly across the rice paper. [See the slideshow for pictures of the rolling process.]
6) Roll the rice paper over the filling and tuck it underneath. Add shrimp with the sliced side facing up. Fold the sides inwards and add a chive over shrimp with 1 inch sticking outside of a folded side. Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself.
7) Repeat steps 5 and 6 until shrimp and pork are finished off. Serve with peanut Hoisin dipping sauce.
Makes 16-18 rolls to serve 6 to 8 as an appetizer
Thanks for the Vietnamese lesson...
it's relevant, because if people google spring roll, they can come up with a different type of roll that is fried. something more like an egg roll than what was pictured.
never heard of this shit... an yall raving about it.... no thanks
broaden your horizons, young brother...
try different foods from different cultures, get out and meet the people in the restaurants, etc.
i make it a point to get on a 1st name basis at EVERY restaurant i visit frequently... esp. the asian spots.
i met my current gf at a pho restaurant... half chinese/half korean, cool as hell.
broaden your horizons, young brother...
try different foods from different cultures, get out and meet the people in the restaurants, etc.
i make it a point to get on a 1st name basis at EVERY restaurant i visit frequently... esp. the asian spots.
i met my current gf at a pho restaurant... half chinese/half korean, cool as hell.
thats what im sayin.. jst recently i had that same mindset. until the homie put me up on the food network and shit.. all kinds of foods out there i wanna try now
shit atleast try it once... if u dont like it dont fuck with it... i tried some sushi by the beverly center one time.. everybody was eatin it with this mayo type of sauce (loving it)... i tried it with that,, shit had ya boy about to barf,, atleast once though..
its kinda the same shit just depends on what you put in it, beef or chicken stock with meat and veggies
i ordered it before....problem was the menu wasnt in english so i did the best i could
it was a beef broth...but had these big ass gross meatballs in it with basil leaves
bout to go there right now..
olympic and vermont?
it's radically different in spelling, but pronounced virtually the same.
won = hoanh
ton = thanh
hoanh thanh mi
Pho?
you probably got the pho bo vien.
i don't like the pho with meatballs, seafood or tripe.
i stick with the pho with chicken and steak.
you probably got the pho bo vien.
i don't like the pho with meatballs, seafood or tripe.
i stick with the pho with chicken and steak.
Re: Pho?
good looking on the info
ill try just steak next time...i plan on taking my friend who has never been and i wanna make sure we dont end up ordering a bunch of mess
good looking on the info
ill try just steak next time...i plan on taking my friend who has never been and i wanna make sure we dont end up ordering a bunch of mess
PHO = GOOK NOODLES, lol
i ordered it before....problem was the menu wasnt in english so i did the best i could
it was a beef broth...but had these big ass gross meatballs in it with basil leaves
tht shit is good as hell but u got the wrong type.just get u 4 wings n fried rice next door n call it a day.
damn, no doubt. my girl is Vietnamese.
we go to the pho-king,
(if you know how pho is pronounced)!
give me chicken, with the fresh basil, the asian hotsauce.
some tofu spring rolls.
we go to the pho-king,
(if you know how pho is pronounced)!give me chicken, with the fresh basil, the asian hotsauce.
some tofu spring rolls.
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