My husband is Cambodian, and I just love love love khmer and Vietnamese foods. I've learned from my khmer mother in law to make some Cambodian versions of things like kateo (Cambodia style pho). And I'm so interested in learning about making Vietnamese cuisine. I think the culture, food, and traditions are so beautiful. Thank you for sharing!
I've been liking and making your do chua recipe and I feel a lot more confident keeping it for 4-6 weeks bc it's full strength vinegar. I also like ur nuoc mam ratios. The version I was making was too much like the restaurants where it's basically sugar water and a tiny bit of fish sauce. Your version has much more depth ♥️.
I have a new found respect for my fave banh mi shop. The one I like is a little bit more expensive ($7) than other ones around town ($3-4). They have always advertised that they make their bread, cha lua, xa xiu, head cheese, pate from scratch and even make enough for customers to buy to make banh mi at home. I asked the cheaper places what brand of cha lua they use in attempt to figure out if it was homemade or not, and they all confirmed they were using the frozen stuff. And I know for sure that they use bolillo bread from a chain Mexican supermarket bc I’ve seen it delivered.
I had a Vietnamese girlfriend for several years in the 1990s and her older sister owned a small restaurant. She was an excellent cook, the best Vietnamese food I've ever eaten even until this day! She made the fried version and served with my personal favorite banh cuon. Sadly I haven't had banh cuon since. Vietnamese restaurants just don't serve it. ☹
Most Vietnamese restaurants serve that dish. But it's mostly a weekend dish. So call your local Vietnamese restaurants and ask them. A life without banh cuon is a sad one. Don't want you to be sad.
@@cheftuan Where I live there is only one Vietnamese restaurant, and it's more of a Pho noodle house, no banh cuon, or much of anything else I would want, except cha gio.
@@Mr.56Goldtop that's a bummer. Well you got some of my recipes! Give a man a fish feed him for a day. Teach him how to fish...you know how it goes. Haha
I would like to see you slice a thin piece and bend it to demonstrate its chewy texture. Mine didn't come out chewy like the store-bought kind. Instead, it cracked. What am I doing wrong in this case? Also, does it make any difference using ground pork or whole pork like you did? Thanks for the video.
First of all, thank you fo watching my video! You can see the texture of it when I slice them. Also at the 9:29 mark, you can see the texture of it. Sounds like there could be a couple things that could have gone wrong. You might not have gotten your pork mix processed smooth enough. That could result in a crumbly texture. You want it as smooth as you can get. Think "hotdog" or mortadella texture. Second, if you bought preground pork, it might not have enough fat in it to help emulsify the meat mixture. Fat helps everything bind together. I hope this helps. Give it another try and let me know how it turns out!
i tried this and it was wonderful, however, i found the mixture to be overly slimy and sticky, it stuck to my hands but would not stick to itself. how did you get it so that it didn't stick to your hands?
That's awesome to hear! If you lightly oil your hands, you shouldn't have a problem. Thank you for watching my video and giving this recipe a try. Very much appreciated!
As someone who's from that region of the world and have eaten my fair share of these cuisines, I really don't understand why banana leaves are a requirement. Would using just cling wrap make a big difference in taste or do the leaves impart a unique flavour?
I think because banana leaves are traditional, and people worked with what they had readily available. It does impart a delicate flavor to the end product. Nowadays I see more and more products using just plastic and foil. I still prefer the taste of products made with banana leaves.
Hi Tuan! I make Andrea Ngyuen's recipe for cha lua which is a boil vs steam. Is there a right vs wrong way? North vs south? The whole reason I'm making cha lua is to make my own banh day, but what do they do at the deli? Do they fry each piece of lua? And I'm looking for a pate for banh mi recipe; all the other pate recipes vary so differently that I'm not willing to risk the disappointment yet for when it doesn't taste the same as the deli. Got a recipe?
Hi Kathy. Thank you for watching. You should try my cha lua recipe! :) As far as steaming vs boiling, the reason why I steam is because it is quicker. You don't have to wait for a large pot of water tk heat up. Plus steaming cooks faster than boiling. Cha chien is different than cha lua where you fry instead of steam/boil. You don't fry cha that's already cooked. As far as a pate recipe, I DO have one. It's in my banh mi sandwich video. I'll include the link. My recipe calls for Prague powder or curing salt which helps keep the pate pink and not that grey color when it oxidizes. Hope this helps! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AeUCUqKk7TQ.html
Thank you so much! I use a 3 qt Robot Coupe, but you can use any food processor. I bought mine at a restaurant supply store but you can find it on Amazon.
Can you please let knw what I did wrong bc I followed your directions thoroughly but when I went to steam it, it expanded and busted through the banana leaf and the plastic wrap.
I always try to wash as much of the "blood" as I can before I start the process. I wasn't there with you during your process so it's impossible for me to troubleshoot what happened with your batch.
For this purpose, it's fine. Melted plastic is bad. But if you want to skip the plastic, I'm sure you would. But if for some reason it doesn't turn out, don't blame me. Haha
Thank you for the tip! I'm still pretty new at this. The ingredients are also listed in the description box of every one of my videos. I'll do a better job at describing/listing the ingredients.
Yup, way too much pepper! I thought it was too much, so I did not put any white pepper in. Only the black pepper and the cayenne pepper. I made it with 750 g pork. It was still too spicy. So, I had to throw it all out! I think it would turn out better if the total pepper amount was max 2 tsp and also add a bit of starch to hold it together!
