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Leaf, then steamed. lan hue: so, even opening the thing is also an art in vietnam. we still learn how to wrap the thing and you know, learn how to unwrap the thing. so unwrapping a thing is also an art. anthony: right. lan hue: the thing that you have to really learn. anthony: oh really? i m watching you. let s get this right. lan hue: you re doing it right, you are perfect. i think you re an expert. maybe the life before you, you was born in hue. anthony: in a past life? yes. lan hue: yeah. anthony: so this is shrimp? lan hue: mmm-hmm. anthony: pick it up and dip, right? mmm! very nice. lan hue: mmm-hmm. nice. anthony: oh, they re pretty too. look at that. lan hue: banh loc is very honest, you can see through, what s inside. anthony: you call this type of eating an choy. lan hue: an choy is like for fun or playing. anthony: recreational eating. lan hue: yeah. anthony: so it s not a main meal, it s a snacking. lan hue: mmm-hmm. yeah. ....
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 ....
lan hue: my mom, she never wanted me to go home after like, 10:00. she get angry if i go home at 11:00 or something. that scared me, so normally when i go home at night um, i try to go home very early. nguyen qui duc: riding a boat along the river, you sort of feel there are things living in the water, and the trees, and the darkness out there. ....
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. ....
lan hue: so, even opening the thing is also an art in vietnam. we still learn how to wrap the thing and you know, learn how to unwrap the thing. so unwrapping a thing is also an art. anthony: right. lan hue: the thing that you have to really learn. anthony: oh really? i m watching you. let s get this right. lan hue: you re doing it right, you are perfect. i think you re an expert. maybe the life before you, you was born in hue. anthony: in a past life? yes. lan hue: yeah. anthony: so this is shrimp? lan hue: mmm-hmm. anthony: pick it up and dip, right? mmm! very nice. lan hue: mmm-hmm. nice. anthony: oh, they re pretty too. look at that. lan hue: banh loc is very honest, you can see through, what s inside. anthony: you call this type of eating an choy. lan hue: an choy is like for fun or playing. anthony: recreational eating. lan hue: yeah. anthony: so it s not a main meal, it s a snacking. lan hue: mmm-hmm. yeah. anthony: banh ram it is a delici ....