Hopefully, next time you cook, you can try adding carrots, onions, and green onions to spring rolls. The taste will be better. As for 'cha ca', if you have galangal root, chop it up and add it when marinating the fish, it will be the same taste when you try it in Hanoi. One more tips for you, is that the fish should be grilled on charcoal or in the oven first. When you eat it, you heat it on the pan, the fish will be firmer and more delicious. Very happy because you love Asian food and share it with everyone.
Pho looks amazing! In my family, we wet the rice paper for the spring rolls in beer :D no alkohol taste - beer = moisture and makes the rice paper crispy.
I just love listening to you talk about your recipes. Your love for food and enthusiasm for cooking is evident! I enjoy watching your videos. You explain everything to perfection. I recently watched your fried chicken series; loved that so much!❤
Astonishingly tasty and crisp. What a great recipe! For those who are wondering about the “crispy meat frying powder,” it is merely 50% all purpose flour and 50% cornstarch. Say 1/3 cup of each, mixed well. Add half to the wings and mix until it is absorbed. Add more as needed, or water to balance the batter. No idea what the Orleans spice mix is, but I wouldn’t want that level of spiciness anyway. I used 1/4 tsp Chinese Five Spice powder. Perfect. The cleaning steps really improved the meat and skin of the wings. We didn’t nibble gingerly and leave “unwanted” bits, as we normally do. We devoured these wings and left just the bones. Highly recommended!!!
As a Vietnamese and have followed local chefs' instructions on making Cha Ca, I'd say the most essential ingredients for the marinate is galangal juice (fresh ground galangal and squeeze the juice) and some shrimp paste. Those two create the distinct cha ca flavor and the tumeric is just for coloring. Maybe you can try it next time you make cha ca Marion!
Well, the galangal and shrimp paste are essential for Cha Ca but that is just correct in some regions of Vietnam. In the South of Vietnam, people don't like shrimp paste and galangal much. We never add shrimp paste and galangal juice when making Cha Ca. For my case and many Vietnamese, the strong smell of shrimp paste and durian are real nightmares.
Thanks Marion, these recipes look amazing . I haven’t had a lot of luck with the rice paper spring roll, I’ll follow your tips. The dipping sauce looks delicious as well.
I remember when Ox tail was considered a throw away and was super cheap. All the foodies have ruined that, with Ox tail now being one of the most expensive per pound cuts. As a Korean in California, it's super disappointing.
When traditional foods that are enjoyed daily in developing countries becomes modernized and trended by foodies, it is ruined, becomes too expensive and inaccessible. I remember when dragon fruit was so accessible but now too pricey after being discovered by the mainstream.
PHO broth is the essential of the soup. I've never nailed it because the balance of seasoning is crucial. I'll check out your ingredients list. I hope it's as good as it looks. Thank you for your service and expertise.
OMG I was looking for this paste and had no idea what the name was!!! Fell in love with this dish and its the first place I always go eat as soon as I land in Vietnam! Thank you!!
I am going to make the spring rolls this weekend but my husband can't stand the smell of the fish sauce. Is there any way I can "hide" the scent? Or any other substitute for the fish sauce? Can't wait to make these!
Well, Fish sauce bring the umami flavor to the table so it's hard to find a suitable substitute for it, but you can try vegan fish sauce, it taste the same but less fishy ig, I try it once so I dont remember much, or just try putting less fish sauce concoction into the sweet n sour fish sauce. Anyway, if you actually want something that could go well with spring rolls that are actual fish sauce, I might suggest sriracha with mayos, or soysauce with vinegar, sugar, garlic, chili peppers, hope this will help
Why don't you maximise the flavour of the bones by roasting them? Also, the back of a spoon when your peeling ginger, charred or fresh, never never ever a knife.
