http://gastronomyblog.com/2007/08/16/bun-bo-hu%e1%ba%bf-yen-do/ My husband likes Astronomy. I prefer Gastronomy. Thu, 24 May 2012 01:03:19 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://gastronomyblog.com/2007/08/16/bun-bo-hu%e1%ba%bf-yen-do/#comment-612 Nick Tran Sun, 06 Dec 2009 22:43:46 +0000 http://gastronomyblog.com/2007/08/16/bun-bo-hu%e1%ba%bf-yen-do/#comment-612 I agree. I once eat in a Boston restaurant. I have to wait an hour to be seated and the food is so bad that I want to throw up. Also the reason is that cooking Viet food is about experience. Because the seasoning are so diverse and Viet food use a lot of contradictive flavor in the same dish that if the chef are not skilled at adjusting to the varied seasoning, the food will come out really badly. Just having a Viet recipe does not make one a Viet chef. I agree. I once eat in a Boston restaurant. I have to wait an hour to be seated and the food is so bad that I want to throw up. Also the reason is that cooking Viet food is about experience. Because the seasoning are so diverse and Viet food use a lot of contradictive flavor in the same dish that if the chef are not skilled at adjusting to the varied seasoning, the food will come out really badly.
Just having a Viet recipe does not make one a Viet chef.

]]> http://gastronomyblog.com/2007/08/16/bun-bo-hu%e1%ba%bf-yen-do/#comment-611 Vietnam Village Resort - Khu Du L?ch L?ng Qu at gas•tron•o•my Fri, 14 Mar 2008 04:56:38 +0000 http://gastronomyblog.com/2007/08/16/bun-bo-hu%e1%ba%bf-yen-do/#comment-611 [...] was portioned in a small dish, topped with a salty shrimp paste, and eaten with a wooden stick. The banh beo I’m familiar with is arranged overlapping on a plate, topped with mung bean paste, saut?ed [...] [...] was portioned in a small dish, topped with a salty shrimp paste, and eaten with a wooden stick. The banh beo I’m familiar with is arranged overlapping on a plate, topped with mung bean paste, saut?ed [...]

]]> http://gastronomyblog.com/2007/08/16/bun-bo-hu%e1%ba%bf-yen-do/#comment-610 Vietnam Village Resort - Khu Du Lich Lang Que « gas•tron•o•my Wed, 12 Sep 2007 07:44:36 +0000 http://gastronomyblog.com/2007/08/16/bun-bo-hu%e1%ba%bf-yen-do/#comment-610 [...] was portioned in a small dish, topped with a salty shrimp paste, and eaten with a wooden stick. The banh beo I’m familiar with is arranged overlapping on a plate, topped with mung bean paste, sautéed [...] [...] was portioned in a small dish, topped with a salty shrimp paste, and eaten with a wooden stick. The banh beo I’m familiar with is arranged overlapping on a plate, topped with mung bean paste, sautéed [...]

]]> http://gastronomyblog.com/2007/08/16/bun-bo-hu%e1%ba%bf-yen-do/#comment-609 Duy Fri, 17 Aug 2007 17:06:14 +0000 http://gastronomyblog.com/2007/08/16/bun-bo-hu%e1%ba%bf-yen-do/#comment-609 it's My Qua?ng , not Quan . Since the dish's origin is in the Central Viet Nam (Quang Nam, Quang Ngai), they call it My Qua?ng. In the states, they use rice noodle for My Quang because almost all the Vietnamese chefs in the states are amateurs. THey made such a poor job recreate Vietnamese dishes. Except in some states where there is a large population of Vietnamese like California and Texas, Vietnamese in other states are just rubish, due to the fact that Vietnamese chefs are not real chefs as all it’s My Qua?ng , not Quan . Since the dish’s origin is in the Central Viet Nam (Quang Nam, Quang Ngai), they call it My Qua?ng. In the states, they use rice noodle for My Quang because almost all the Vietnamese chefs in the states are amateurs. THey made such a poor job recreate Vietnamese dishes. Except in some states where there is a large population of Vietnamese like California and Texas, Vietnamese in other states are just rubish, due to the fact that Vietnamese chefs are not real chefs as all

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