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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. what i found when i first came to this part of the world, vietnam in particular, uh, my palate changed. i needed an elevated level of chilies and heat. much of vietnamese cooking abides by principles of yin and yang, heat and cold. this one, a lobster dish with five spices, balances the coldness of the lobster, with the heat of the spices. red onion, ginger, lemongrass, and chilies are added to the boiling water to cook the lobster. once the lobster s cooked, it s presented in a bowl of lime leaves, and the stock is poured over it. whoa! that s beautiful. we re getting into this with our hands, i m guessing. i like this. it s beautiful. lan hue: the winter here is unbelievable. it s very cold and wet. ....
anthony: i m meeting my friends for a country lunch. what s the specialty of this restaurant? you re saying chicken in baked in clay? ha pham: yes. anthony: another friend from the past, ha pham, linh, of course, lan and a new friend from hue, thanh. a last meal, some good-byes. lan hue: i have a question. anthony: yeah. lan hue: what make you stay so long in hue? because normally, travelers, they come to hue, they stay only one or two nights and that s it. anthony: really? huong: what s your impressions about it? anthony: it s very it s really it s very laid back. lan hue: mmm-hmm. anthony: the food s great. it s pretty, there s a lot to see. it s a perfect place to go, if you want to take your time. it s beautiful to me. food s coming! out here, there are a lot of dishes like this. ....
lan hue: no, it s just anthony: oh, it just mmm! oh, this is great. lan hue: this is so nostalgic to me. when i was younger, every noon my mom asked me to take a noon nap. and say, if you take a noon nap then i will buy you some banh. and i would sit there in front of our house waiting for her. anthony: waiting! lan hue: yeah, waiting for her. with a dish, an empty dish waiting for her. she would come and then my mom would buy it for me. you do have the style. anthony: yeah. lan hue: at the end of the meal we see who eats the most. like anthony: oh, so you have a stack, that s hue style? good, i m glad i m fitting in here. ooh, what are they eating in the banana leaf? are we having one of those too? lan hue: yep. we have everything. anthony: oh good, okay. i don t want to leave anything out here. oh yeah, there s banh bot loc, made of cassava or tapioca, with pork and more shrimp from the lagoon. wrapped like a tamale in banana leaf, then steamed. lan hue: s ....