http://gastronomyblog.com/2008/02/19/b%e1%bb%99t-chien/ My husband likes Astronomy. I prefer Gastronomy. Tue, 21 May 2013 01:34:11 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://gastronomyblog.com/2008/02/19/b%e1%bb%99t-chien/#comment-1017 David Mon, 09 Nov 2009 23:39:28 +0000 http://gastronomyblog.com/2008/02/19/b%e1%bb%99t-chien/#comment-1017 A favorite past time, perhaps a favorite all the time snack. It’s so cheap as well!

]]> http://gastronomyblog.com/2008/02/19/b%e1%bb%99t-chien/#comment-1016 Thuy Mon, 04 May 2009 20:21:15 +0000 http://gastronomyblog.com/2008/02/19/b%e1%bb%99t-chien/#comment-1016 I really love your post on Vietnam street food. It would have been great if I found your site before I went back to VN. My brothers and I love bot chien! I’m not sure if it’s true but my brother said bot chien is actually derived from Banh Duc from Northern Vietnam. He said when he was small they use to take Banh Duc and fry it up. We actually had an argument over it but the more I eat Banh Duc without the mam tom the more I am reminded of Bot Chien

]]> http://gastronomyblog.com/2008/02/19/b%e1%bb%99t-chien/#comment-1014 Gastronomer Thu, 21 Feb 2008 07:36:36 +0000 http://gastronomyblog.com/2008/02/19/b%e1%bb%99t-chien/#comment-1014 Raine – I think the secret to making it crunchy is to let the dough pieces sit on the hot skillet for a really long time (an hour even!) on low heat. That’s what the vendors here do and the results are superb.

]]> http://gastronomyblog.com/2008/02/19/b%e1%bb%99t-chien/#comment-1015 Raine Tue, 19 Feb 2008 17:17:25 +0000 http://gastronomyblog.com/2008/02/19/b%e1%bb%99t-chien/#comment-1015 Gasp! I love Bot Chien, but it’s so hard for me to make it so that each side is equally crunchy and yummy ):

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