Vietnamese food...
Posted: Mon Feb 08, 2010 1:41 am
I haz a question preez.
While shopping at a Mường market, I came across Bánh Hỏi Tươi - Vietnamese super thin fresh rice noodles.
Once I removed the cellophane and felt the brick, I realized (sadly lol) that these do NOT translate well for the dish I was preparing. It's almost like fine spider silk strands woven together in layers. So beautiful.
I did a little research on how to prepare them correctly this time, but I'd like to get some first person feedback.
Has anyone had these before? (I'm assuming Jay and Drem have at some point ) What kind of meat and vegetable is best to serve with this?
P.S. I am getting excited for Chinese New Year coming up. I am making Nian Gao with sweet red bean paste, Char Sui Bao, and Guo Tie (pan fried potstickers) for my in-laws for the first time.
While shopping at a Mường market, I came across Bánh Hỏi Tươi - Vietnamese super thin fresh rice noodles.
Once I removed the cellophane and felt the brick, I realized (sadly lol) that these do NOT translate well for the dish I was preparing. It's almost like fine spider silk strands woven together in layers. So beautiful.
I did a little research on how to prepare them correctly this time, but I'd like to get some first person feedback.
Has anyone had these before? (I'm assuming Jay and Drem have at some point ) What kind of meat and vegetable is best to serve with this?
P.S. I am getting excited for Chinese New Year coming up. I am making Nian Gao with sweet red bean paste, Char Sui Bao, and Guo Tie (pan fried potstickers) for my in-laws for the first time.