Comments on: Cơm Tấm Bì Chả Sườn Trứng Ốp La http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/ My boyfriend likes Astronomy. I prefer Gastronomy. Wed, 08 Oct 2008 02:04:46 +0000 http://wordpress.org/?v=2.5.1 By: Gastronomer http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-376 Gastronomer Mon, 03 Mar 2008 09:59:32 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-376 Sari - you are now officially linked on gas•tron•o•my. Keep up the fine work. John - I sure hope you got a plate of cơm tấm bì sườn chả trứng straightaway the next day. If not, I'll have to eat another plate for you. Bern - your assessment of the dish - “all the cholesterol, all sugar, all salt, all MSG for your eating-pleasure-dish” - is perfect! I've never thought about the dish that way, but it explains why it's so damn satisfying! Oh, and share the link to your site? Jon - thanks so much! Best compliment ever :-). Sari - you are now officially linked on gas•tron•o•my. Keep up the fine work.

John - I sure hope you got a plate of cơm tấm bì sườn chả trứng straightaway the next day. If not, I’ll have to eat another plate for you.

Bern - your assessment of the dish - “all the cholesterol, all sugar, all salt, all MSG for your eating-pleasure-dish” - is perfect! I’ve never thought about the dish that way, but it explains why it’s so damn satisfying! Oh, and share the link to your site?

Jon - thanks so much! Best compliment ever :-).

]]> By: Jon F. http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-375 Jon F. Mon, 03 Mar 2008 07:58:16 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-375 Seriously, your blog is fucking awesome. Seriously, your blog is fucking awesome.

]]> By: bern http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-379 bern Mon, 03 Mar 2008 00:22:43 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-379 being a single guy; working only 15 minutes from Little Saigon. Most of the time, my dinner would be "that" dish. I usually joking to others about "that" Cơm Tấm Bì Chả Sườn Trứng Opla as "all the cholesterol, all sugar, all salt, all MSG for your eating-pleasure-dish". It is soooo good; it is bad for you. Somehow, your contemplation and the pix of "that dish" make me have a second thought about where to have my dinner tonight. Geee, talk about power of the pen (in your case, power of the keyboard) :) being a single guy; working only 15 minutes from Little Saigon. Most of the time, my dinner would be “that” dish. I usually joking to others about “that” Cơm Tấm Bì Chả Sườn Trứng Opla as “all the cholesterol, all sugar, all salt, all MSG for your eating-pleasure-dish”. It is soooo good; it is bad for you. Somehow, your contemplation and the pix of “that dish” make me have a second thought about where to have my dinner tonight. Geee, talk about power of the pen (in your case, power of the keyboard) :)

]]> By: John http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-378 John Sun, 02 Mar 2008 15:43:06 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-378 It's past my bed time, my stomach's rumbling and then I read this blog entry. Cơm tấm bì sườn chả trứng - my favourite! Argh! Now I'm really hungry! Wonder what's in the fridge... It’s past my bed time, my stomach’s rumbling and then I read this blog entry. Cơm tấm bì sườn chả trứng - my favourite! Argh! Now I’m really hungry! Wonder what’s in the fridge…

]]> By: sari http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-377 sari Sun, 02 Mar 2008 12:30:23 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-377 your blog really reminds me of the wonderful Asian street foods... Miss it so much. Dutch culinaire is blaaaah. And yes.. the fatty part is the best part of all! your blog really reminds me of the wonderful Asian street foods… Miss it so much. Dutch culinaire is blaaaah.
And yes.. the fatty part is the best part of all!

]]> By: Gastronomer http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-382 Gastronomer Sun, 02 Mar 2008 08:34:45 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-382 Su Lin - Not sure if biscuits can match up to pork prepared THREE ways! Here's a simple recipe for scallion oil or "hanh la phi" I found on the 'net. The ingredients are simple, 2 bunches of scallions and 1/4 C. of vegetable or peanut oil. Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Remove the pan from the heat and add the sliced scallions. Let the mixture steep at room temperature until completely cooled. This oil mixture will keep stored in a tightly covered jar at room temperature for 1 week. Yield: 1/4 cup From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini The mixture is very subtle alone, but greatly enhanced with a splash of "nuoc cham" (fish sauce vinaigrette) Sari - You gotta admit that fat is tasty ;-) And glad you're a fan! Will check out your site shortly. Angel Van - not a fan of bi? A shame! Extra cha AND suon is a must then to keep the porky proportions on point. Su Lin - Not sure if biscuits can match up to pork prepared THREE ways!

Here’s a simple recipe for scallion oil or “hanh la phi” I found on the ‘net. The ingredients are simple, 2 bunches of scallions and 1/4 C. of vegetable or peanut oil. Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Remove the pan from the heat and add the sliced scallions. Let the mixture steep at room temperature until completely cooled. This oil mixture will keep stored in a tightly covered jar at room temperature for 1 week. Yield: 1/4 cup From Geminis MASSIVE MealMaster collection at http://www.synapse.com/~gemini

The mixture is very subtle alone, but greatly enhanced with a splash of “nuoc cham” (fish sauce vinaigrette)

Sari - You gotta admit that fat is tasty ;-) And glad you’re a fan! Will check out your site shortly.

Angel Van - not a fan of bi? A shame! Extra cha AND suon is a must then to keep the porky proportions on point.

]]> By: angel van http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-381 angel van Sat, 01 Mar 2008 20:41:01 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-381 that looks so good. but only thing minus for me would be the bi since i am not a big fan of it. extra on the cha. that looks so good. but only thing minus for me would be the bi since i am not a big fan of it. extra on the cha.

]]> By: sari http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-380 sari Sat, 01 Mar 2008 14:19:25 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-380 Wowww... it looks amazing.. Very fatty..but who cares :) I am a new fan of this blog. Wowww… it looks amazing..
Very fatty..but who cares :) I am a new fan of this blog.

]]> By: Su-Lin http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-384 Su-Lin Sat, 01 Mar 2008 11:03:06 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-384 Extremely hungry now! And I've just got a pack of biscuits by me to sate my appetite. Could you describe this scallion and oil mixture? Is it similar to the ginger and scallion oil (minus the ginger) that's put on Chinese poached chicken? Sounds like something nice to pep up anything on rice. Extremely hungry now! And I’ve just got a pack of biscuits by me to sate my appetite.

Could you describe this scallion and oil mixture? Is it similar to the ginger and scallion oil (minus the ginger) that’s put on Chinese poached chicken? Sounds like something nice to pep up anything on rice.

]]> By: Gastronomer http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-383 Gastronomer Sat, 01 Mar 2008 07:25:03 +0000 http://gastronomyblog.com/2008/02/29/c%c6%a1m-t%e1%ba%a5m-bi-s%c6%b0%e1%bb%9dn-ch%e1%ba%a3-tr%c6%b0%e1%bb%9fng-opla/#comment-383 tanglethis - raninbow rice? That's a wild name. And read the comment below about the pork loaf ;-) Duy - I need Vietnamese spell check. Or literate readers like yourself! tanglethis - raninbow rice? That’s a wild name. And read the comment below about the pork loaf ;-)
Duy - I need Vietnamese spell check. Or literate readers like yourself!

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