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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. that s why we have chili to keep ....
Hands, i m guessing. i like this. it s beautiful. lan hue: the winter here is unbelievable. it s very cold and wet. that s why we have chili to keep us warm. anthony: boi tran spoils all of us with a succession of dishes. but the past, as it often does in a place like this, intrudes. nguyen qui duc: hue, it s dealt with a lot of suffering. the people in hue are very withdrawn in some ways. jean-francoi hubert: smiling, but of course they remember everything. they have to remember the war in 1968. nguyen qui duc: i was visiting my grandfather s house, and i got goosebumps. because i knew during the war in 1968 lots of people were killed, and they were buried on all the sidewalks there. and i walk around there and i ....
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: 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 let s get this right. you do it perfect. i think you an expert. maybe in i a past life, you were born here. in a past life. so this is shrimp. pick it up and dip. hmm. very nice. they re pretty too. look at that. you can see what s inside. you call this type of eating an-choi. it s like for fun or playing. recreational eating. yeah. so it s not a main meal. it s for snacking. ....
Just cut around the edge here. lan hue: i feel so clumsy, 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 fitting in here. 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. ....
Feel it. it s dark, it s somber. and the history is there. lan hue: my mom, she never wanted me to go home after like, 10:00. she geangry 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. uhhh and i was wondering if your brokerage offers some sort of guarantee? guarantee? where we can get our fees and commissions back if we re not happy. so can you offer me what schwab is offering? what s with all the questions? ask your broker if they re offering $4.95 online equity trades and a satisfaction guarantee. ....