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It it s been a while! anthony: fold it over? 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 fitti in he. lan hue: yeah. mmm-hmm. anthony: 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 ....
Out here, there are a lot of dishes like this. fill a chicken with lemongrass, wrap it in banana leaves, then cover it with the muddy clay from the nearby rice paddies. cook in the coals or a pile of burning straw, if you like. unwrap carefully, tableside. section with shears. lan hue: it smells so good. makes me hungry. anthony: serve with a little lime and salt, maybe some chili sauce. squash, bitter melon, and morning glory greens for veggies. mmm! that s good. some unexpected lastords. ngu quoc thanh: on behalf of people of hue, thank you for youroming. anthony: thank you for having me. ngu quoc thanh: we wish you would have a blessed trip, safe and sound and success. anthony: thank you. ngu quoc thanh: i learned many things from american. i still remember some poems such as, stopping by woods on a snowy evening. ....
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. ....
I can sing it. anthony: please. ngu quoc thanh: yeah? sometime drink a lot of beer i forgot. whose woods are these are i think i know. this house is in the village though. he cannot see me stopping here to, watch these woods fill up with snow. my little horse must think it queer to stop without a farmhouse near. between the woods and frozen lake the darkest evening of the year. he gives his harness bell a second to ask if there s some mistakes. the only other sound s of easy wind and downy flake. and something like. anthony: bravo! ngu quoc thanh: however, yeah. linh: so, we wish you have a good trip, have a good flight. will you come back after you return to new york? anthony: oh, i ll come back to vietnam, always. cheers everybody, and thank you, all of you, for all your help. lan hue: cheers all the time. ....
In cooking oil. then, unpeeled shrimp are stuffed into dough. place the chewy part with crunchy part and sprinkle with chopped fried shrimp. anthony: oh wow. oh, that s that looks awesome. what s what is underneath here? lan hue: rice, uh, rice paste. anthony: rice paste, ah, okay. lan hue: but on the top, this thing, at the back is um, fried thing. anthony: mmm. oh that s great. ooh, it s nice and crispy and greasy. i love it. anybody would love this. it s just amazing. lan hue: mmm-hmm. it s a combination between the soft, and anthony: the soft and the crispy, crunchy. delicious! hi, i m bo jackson. ....