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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 unwrap the thing. so unwrapping a thing is also an art. anthony: right. lan hue: the thing that you have to really learn. ahony: 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: ....
lan hue: cheers all the time. anthony: this is who came out of the ground. out of the jungle, the darkness, when it was all over. and this is what they did. ....
Delicious marriage of fried and glutinous sticky rice dumplings. it starts with frying the paste 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! ....
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! ....
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. i don t want to leave anything out here. oh yeah, there s banh bot loc, made of cassava or t ....