anthony: goi hue is a traditional dish that s seldom made these days because of its complexity and the time needed to do it right. a fish stock is made from ca bong, a fish from the perfume river. pineapples, onion, chilies, shallots and coriander. a salad of quickly cooked prawns, rice noodles, ginger, red chili, garlic and galangal. layer of rice noodle, banana flower, then the prawns, garnishes. the strained fish stock is brought to the table with the salad in separate bowls, and combined just before eating. lan hue: ooh. this spicy for you? anthony: no, it s good. lan hue: it is very spicy.
anthony: goi hue is a traditional dish that s seldom made these days because of its complexity and the time needed to do it right. a fish stock is made from ca bong, a fish from the perfume river. pineapples, onion, chilies, shallots and coriander. a salad of quickly cooked prawns, rice noodles, ginger, red chili, garlic and galangal. layer of rice noodle, banana flower, then the prawns, garnishes. the strained fish stock is brought to the table with the salad in separate bowls, and combined just before eating. lan hue: ooh. too spicy for you? anthony: no, it s good. lan hue: it is very spicy.
anthony: goi hue is a traditional dish that s seldom made these days because of its complexity and the time needed to do it right. a fish stock is made from ca bong, a fish from the perfume river. pineapples, onion, chilies, shallots and coriander. a salad of quickly cooked prawns, rice noodles, ginger, red chili, garlic and galangal. layer of rice noodle, banana flower, then the prawns, garnishes. the strained fish stock is brought to the table with the salad in separate bowls, and combined just before eating. lan hue: ooh. this spicy for you? anthony: no, it s good. lan hue: it is very spicy. anthony: i love it. oh no, i like it.
added to the soup. and simmered. anthony: the symbolic and health aspects of many of these dishes, not to be overlooked. this is fantastic. lovely. how does hue differ from the rest of vietnam? jean-francois hubert: a wonderful architecture. and very quiet people. if you stay some time in hue, after some days you feel quiet. you take your time. anthony: goi hue is a traditional dish that s seldom made these days because of its
anthony: goi hue is a traditional dish that s seldom made these days because of its complexity and the time needed to do it right. a fish stock is made from ca bong, a fish from the perfume river. pineapples, onion, chilies, shallots and coriander. a salad of quickly cooked prawns, rice noodles, ginger, red chili, garlic and galangal. layer of rice noodle, banana flower, then the prawns, garnishes. the strained fish stock is brought to the table with the salad in separate bowls, and combined just before eating. lan hue: ooh. this spicy for you? anthony: no, it s good.