Comments on: Eating in District 4 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/ My boyfriend likes Astronomy. I prefer Gastronomy. Fri, 21 Nov 2008 20:27:05 +0000 http://wordpress.org/?v=2.5.1 By: Gastronomer http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-881 Gastronomer Fri, 11 Apr 2008 10:22:57 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-881 I too have big calves, but am willing to sacrifice them for authenticity's sake! I will buy a grill as soon as the plane lands, get the meat ready! I too have big calves, but am willing to sacrifice them for authenticity’s sake! I will buy a grill as soon as the plane lands, get the meat ready!

]]> By: Wandering Chopsticks http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-875 Wandering Chopsticks Thu, 10 Apr 2008 16:09:42 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-875 I have a George Foreman, which will do in a pinch. My cousin has a big fancy Weber, which is too much effort when I'm cooking for one. But when you come back, you can buy a little Weber grill and bring it over to my house, and crouch on the ground with a fan (made from palm leaves of course). I'll supply the meat. ;) Besides, I can't do the VNese squat. My calves are too big. It hurts. :( Dude! Once in VN at a rural restaurant, I saw a guy do the squat on a stool while eating at the table. Haha. I have a George Foreman, which will do in a pinch. My cousin has a big fancy Weber, which is too much effort when I’m cooking for one. But when you come back, you can buy a little Weber grill and bring it over to my house, and crouch on the ground with a fan (made from palm leaves of course). I’ll supply the meat. ;)
Besides, I can’t do the VNese squat. My calves are too big. It hurts. :( Dude! Once in VN at a rural restaurant, I saw a guy do the squat on a stool while eating at the table. Haha.

]]> By: Gastronomer http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-872 Gastronomer Thu, 10 Apr 2008 09:56:57 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-872 <strong>WC </strong>- You don't have a grill? Not even a little Weber? I am shocked! I think you need to get one of those small ones so that you crouch like the Vietnamese do. And don't forget the fan! The fan is essential ;-) <strong>Htran</strong> - Tomatoes are a nice touch. The ones we had were cooked ever so slightly. Definitely put them in after the onions and meat. <strong>Angela </strong>- I'm currently in Nha Trang and had REAL xoi gac today. I'm not sure I like it as much as the Saigon version because it wasn't sweet enough. I will make sure to put lots 'o' sugar in mine. D WC - You don’t have a grill? Not even a little Weber? I am shocked! I think you need to get one of those small ones so that you crouch like the Vietnamese do. And don’t forget the fan! The fan is essential ;-)

Htran - Tomatoes are a nice touch. The ones we had were cooked ever so slightly. Definitely put them in after the onions and meat.

Angela - I’m currently in Nha Trang and had REAL xoi gac today. I’m not sure I like it as much as the Saigon version because it wasn’t sweet enough. I will make sure to put lots ‘o’ sugar in mine. D

]]> By: Angela http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-871 Angela Thu, 10 Apr 2008 04:29:12 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-871 yeah, you're rice - xoi gac is almost coconut-y ;-) My mom said xoi gac is originally from the North where people make it with oil - fat/vegetable oil but the Southerners prefer the fat of coconut and 'cuz we get used to using coconut for every food. It is so fun to help my mom get the flesh and the seeds out and then all my hand is completely orange, LOL I love coconut. I just can't use any from fresh coconut though :-( yeah, you’re rice - xoi gac is almost coconut-y ;-)
My mom said xoi gac is originally from the North where people make it with oil - fat/vegetable oil but the Southerners prefer the fat of coconut and ‘cuz we get used to using coconut for every food.
It is so fun to help my mom get the flesh and the seeds out and then all my hand is completely orange, LOL
I love coconut. I just can’t use any from fresh coconut though :-(

]]> By: htran http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-868 htran Wed, 09 Apr 2008 20:19:54 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-868 My family usually make bun bo xao with lemongrass, onion and diced jicama topped with peanut, but never with tomato. Maybe interesting to try it with tomato next time. My family usually make bun bo xao with lemongrass, onion and diced jicama topped with peanut, but never with tomato. Maybe interesting to try it with tomato next time.

]]> By: Wandering Chopsticks http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-865 Wandering Chopsticks Wed, 09 Apr 2008 17:26:35 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-865 Bun thit xao can be anything right? As long as it's sauteed. As for pork with tomatoes and onions, I've made that combo before without the lemongrass. Actually, my bun thit nuong recipe is really bun thit xao since I don't have a grill. :P Bun thit xao can be anything right? As long as it’s sauteed. As for pork with tomatoes and onions, I’ve made that combo before without the lemongrass. Actually, my bun thit nuong recipe is really bun thit xao since I don’t have a grill. :P

]]> By: Gastronomer http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-861 Gastronomer Wed, 09 Apr 2008 13:07:36 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-861 <strong>Angela </strong>- You're a luck ducky. My mom's great and all, but she NEVER makes che or xoi gac. But speaking of, I just got a great recipe for xoi gac that I'm looking forward to trying out!! Eee! <strong>Duy </strong>- The xoi is totally sweet and almost coconut-y, so... the jury's still out. That's amazing that you used to pass by the same statue. Truly. <strong>Tia </strong>- "the betel leaves curling up around the meat as the charcoal flames singe their edges" <--- PURE poetry. Love it. <strong>WC </strong>- You crack me up. No joke. <strong>Htran </strong>- The answer is: STREET AEROBICS! Just kidding. It's good genes and lots of running. We both run at least five miles a day. District 4 is a hop, skip and jump away from District 1. If you decided to venture to these here parts in August, make sure to come early because my neighbors really like to nap. <strong>N </strong>- Word. My family uses lumpia wrappers for our cha gio at home because according to my mom, the rice paper isn't fresh and tastes sour when fried up. Sadness. And I'm not sure about the origins of bun thit xao. By the way, I've never had it prepared with tomatoes until the food tour. WC - you got any ideas? <strong>Foodhoe </strong>- I love your name and as always, thanks! Angela - You’re a luck ducky. My mom’s great and all, but she NEVER makes che or xoi gac. But speaking of, I just got a great recipe for xoi gac that I’m looking forward to trying out!! Eee!

Duy - The xoi is totally sweet and almost coconut-y, so… the jury’s still out. That’s amazing that you used to pass by the same statue. Truly.

Tia - “the betel leaves curling up around the meat as the charcoal flames singe their edges” <— PURE poetry. Love it.

WC - You crack me up. No joke.

Htran - The answer is: STREET AEROBICS! Just kidding. It’s good genes and lots of running. We both run at least five miles a day. District 4 is a hop, skip and jump away from District 1. If you decided to venture to these here parts in August, make sure to come early because my neighbors really like to nap.

N - Word. My family uses lumpia wrappers for our cha gio at home because according to my mom, the rice paper isn’t fresh and tastes sour when fried up. Sadness. And I’m not sure about the origins of bun thit xao. By the way, I’ve never had it prepared with tomatoes until the food tour. WC - you got any ideas?

Foodhoe - I love your name and as always, thanks!

]]> By: foodhoe http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-857 foodhoe Tue, 08 Apr 2008 22:09:35 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-857 Yes everything looks and sounds so delicious! How fun to be able to go from place to place and everything is so cheap and looks to be fantastically delicious... Yes everything looks and sounds so delicious! How fun to be able to go from place to place and everything is so cheap and looks to be fantastically delicious…

]]> By: N. http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-856 N. Tue, 08 Apr 2008 21:40:34 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-856 Wow how much food did you eat exactly? :D What made me drool is the spring rolls in rice papers. I hate cha gio in Chinese springroll wrappers :-( I've never seen bun bo xao in the south before. I had somewhat similar dish in Hanoi, called Bun bo Nam bo. Guess this is the original dish then? And banh cam... (sigh) so craving for one now. Wow how much food did you eat exactly? :D What made me drool is the spring rolls in rice papers. I hate cha gio in Chinese springroll wrappers :-( I’ve never seen bun bo xao in the south before. I had somewhat similar dish in Hanoi, called Bun bo Nam bo. Guess this is the original dish then?
And banh cam… (sigh) so craving for one now.

]]> By: htran http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-855 htran Tue, 08 Apr 2008 14:53:17 +0000 http://gastronomyblog.com/2008/04/08/scenes-eating-in-district-4/#comment-855 I am not only amamzed at the mouth-watering dishes that you ate but also at how much you two ( esp the astronomer ) ate and still stay thin. Is it the heat in Saigon or the running or just good genes or D- all of the above ?. Is this street a place to visit for some delicious street foods? Is it far ( relatively in Vietnam standard ) from the cho Ben Thanh? I'll be going to Saigon in August and putting a list together of places to eat and see, I am following your footsteps ( and the Pieman's) to these places. I am not only amamzed at the mouth-watering dishes that you ate but also at how much you two ( esp the astronomer ) ate and still stay thin. Is it the heat in Saigon or the running or just good genes or D- all of the above ?.
Is this street a place to visit for some delicious street foods? Is it far ( relatively in Vietnam standard ) from the cho Ben Thanh? I’ll be going to Saigon in August and putting a list together of places to eat and see, I am following your footsteps ( and the Pieman’s) to these places.

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