http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/ 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/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-294129 恭喜發財, chúc mừng năm mới, and live 龍 and prosper! « The Plaid Bag Connection Sat, 21 Jan 2012 04:02:43 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-294129 [...] on top of the bánh tét, making a sort of niángāo a caballo. Cathy at Gastronomy shares pictures of her family in Vietnam making bánh tét, and Julie at the Brown Cookie Blog has a recipe for the most elaborate niángāo I have ever seen. [...] [...] on top of the bánh tét, making a sort of niángāo a caballo. Cathy at Gastronomy shares pictures of her family in Vietnam making bánh tét, and Julie at the Brown Cookie Blog has a recipe for the most elaborate niángāo I have ever seen. [...]

]]> http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-972 Hanhonymous Fri, 19 Feb 2010 05:00:47 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-972 Oh, how fun! Yes, I'm definitely more used to banh chung. Maybe I lacked enough trash cans growing up. Now I'm craving banh tet! Thx for sharing. :D Oh, how fun! Yes, I’m definitely more used to banh chung. Maybe I lacked enough trash cans growing up. Now I’m craving banh tet! Thx for sharing.

]]> http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-971 Scenes: The Art of Making Bánh Tét « GASTRONOMYBLOG.com Mon, 12 Jan 2009 20:16:01 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-971 [...] http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/ [...] [...] http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/ [...]

]]> http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-970 Katie Mon, 12 Jan 2009 17:37:27 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-970 This is the only site I've found revealing play-by-play photos on how Banh Tet is made. I learned how to make Banh Tet by myself with the aid of referencing recipes on how to make Banh Chung. Since I'm Caucasian and young, none of my Vietnamese friends or Laotian in-laws can believe I made it, funny huh...white-bread knows how to make this...hehe.. I fell in love with it the first time I tried a roll I bought in Chinatown, Boston, that was over 9 years ago. The fragrance of the cooked banana leaves over rice alone, never mind the fillings is still a savored experience. Thank you for your photos on your blog! Cheers, Katie This is the only site I’ve found revealing play-by-play photos on how Banh Tet is made. I learned how to make Banh Tet by myself with the aid of referencing recipes on how to make Banh Chung. Since I’m Caucasian and young, none of my Vietnamese friends or Laotian in-laws can believe I made it, funny huh…white-bread knows how to make this…hehe.. I fell in love with it the first time I tried a roll I bought in Chinatown, Boston, that was over 9 years ago. The fragrance of the cooked banana leaves over rice alone, never mind the fillings is still a savored experience.
Thank you for your photos on your blog!
Cheers,
Katie

]]> http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-969 Keith Mon, 13 Oct 2008 15:10:28 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-969 wow, those look almost identical to the banh tet my parents make each year. They've turned it into an informal quasi-enterprise. each year, friends and families will start calling to place orders a few weeks before tet. my mum and dad usually cap out at around 300 banh as they are sooo time-consuming and requires a HUGE amount of ingredients and materials, especially banana leaves. funny thing is i can't stand the stuff, the only way i will eat it is after frying, then i'll eat the rice and chuck away the fillings +) wow, those look almost identical to the banh tet my parents make each year.
They’ve turned it into an informal quasi-enterprise. each year, friends and families will start calling to place orders a few weeks before tet. my mum and dad usually cap out at around 300 banh as they are sooo time-consuming and requires a HUGE amount of ingredients and materials, especially banana leaves.
funny thing is i can’t stand the stuff, the only way i will eat it is after frying, then i’ll eat the rice and chuck away the fillings +)

]]> http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-968 Gastronomer Thu, 14 Feb 2008 05:37:03 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-968 Snake monkey - yay for your sister keeping the tradition alive :-). Snake monkey – yay for your sister keeping the tradition alive .

]]> http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-967 snakemonkey Wed, 13 Feb 2008 17:27:56 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-967 Thanks so much for your post on this great Tet's tradition. My mom used to do this every year, now my sister does. Btw, I bet you will look great in pink pajamas :) Thanks so much for your post on this great Tet’s tradition. My mom used to do this every year, now my sister does. Btw, I bet you will look great in pink pajamas

]]> http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-966 Gastronomer Wed, 13 Feb 2008 07:29:40 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-966 Hello Blondee, thanks for swinging by. Wandering Chopsticks has impeccable taste ;-) Hello Blondee, thanks for swinging by. Wandering Chopsticks has impeccable taste

]]> http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-965 blondee47 Tue, 12 Feb 2008 22:36:51 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-965 i just found this site via chubby hubby and i see that wandering chopsticks comes by so i know this site is going to be great. wandering has given me many a great recipe....this is fascinating to see and i recently saw an episode of this on tv. i just found this site via chubby hubby and i see that wandering chopsticks comes by so i know this site is going to be great. wandering has given me many a great recipe….this is fascinating to see and i recently saw an episode of this on tv.

]]> http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-964 Gastronomer Sat, 09 Feb 2008 16:38:55 +0000 http://gastronomyblog.com/2008/02/04/scenes-the-art-of-making-banh-tet/#comment-964 Yen! Super post on banh chung, your mom is a champ! I wish my mom made the stuff, but sadly, she is a purchaser. Yen! Super post on banh chung, your mom is a champ! I wish my mom made the stuff, but sadly, she is a purchaser.

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