Comments on: Her noodles brings all the boys to the yard… http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/ My fiancĂ© likes Astronomy. I prefer Gastronomy. Wed, 17 Mar 2010 05:19:48 +0000 http://wordpress.org/?v=2.6.5 By: lorna http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-33485 lorna Mon, 09 Nov 2009 12:09:46 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-33485 Did you know that The Lunch Lady was featured by Anthony Boundain in one of his very popular gastronomic documentaries "No Reservation"? That leads me to googling for her & found your very well-deserved compliments about her here. Did you know that The Lunch Lady was featured by Anthony Boundain in one of his very popular gastronomic documentaries “No Reservation”? That leads me to googling for her & found your very well-deserved compliments about her here.

]]> By: Queenie Phu http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-25847 Queenie Phu Sat, 12 Sep 2009 19:01:44 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-25847 Dear Gastronomy, I am quite surprised that the Lunch Lady would share her pineapple info. in bun Bo, since most cooks are secretive when it comes to Je-ne-c'est quoi "the secret" ingredients! Another reason why I am now a big fan. Living in Southern California, I am somewhat blessed with all the Vietnamese eateries in Little Saigon, still, I find it rather disappointing at most establishments. I believe that the problem lies on the fact that most restaurants here cover at least 20-30 dishes on the menu and everything is pre-cooked and reheated upon request whereas the street vendors in VN only specialize in one dish/pot, years after years, sometimes one generation after another. Another contribution to these good eats is having the freshest ingredients -- neither frozen nor chemically enhanced. As a result, the dishes we order here are mediocre, quasi-edible in compare to the unique flavors one would get from the street vendors in VN. Once again, thank you for having this website; it feels as though another wonderful trip down the memory lane. Queenie Dear Gastronomy,

I am quite surprised that the Lunch Lady would share her pineapple info. in bun Bo, since most cooks are secretive when it comes to Je-ne-c’est quoi “the secret” ingredients! Another reason why I am now a big fan.

Living in Southern California, I am somewhat blessed with all the Vietnamese eateries in Little Saigon, still, I find it rather disappointing at most establishments. I believe that the problem lies on the fact that most restaurants here cover at least 20-30 dishes on the menu and everything is pre-cooked and reheated upon request whereas the street vendors in VN only specialize in one dish/pot, years after years, sometimes one generation after another. Another contribution to these good eats is having the freshest ingredients — neither frozen nor chemically enhanced. As a result, the dishes we order here are mediocre, quasi-edible in compare to the unique flavors one would get from the street vendors in VN.

Once again, thank you for having this website; it feels as though another wonderful trip down the memory lane.

Queenie

]]> By: The real Vietnamese http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-25475 The real Vietnamese Tue, 08 Sep 2009 05:32:13 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-25475 Bum Mam is made of fermented fish, not fermented shrimps. That is why it does not smell like shrimps. In vietnam, they call any kind of fermented fish "mam". Thus, the name arrived. Hu tieu Nam Vang: Pork liver, kidney are traditional ingridients in Hu tieu nam vang. Banh canh: there are obviously two types of banh canh noodle: one made from rice flour, one made from tapioca starch: banh canh bot gao and banh canh bot loc. The one made from flour is not as slippery and has different taste. It also does not thicken the broth as much as the other one does. It pairs with pork or fish. The one made from tapioca starch is very slippery and thickens the broth a lot. It usually pairs with crabs Bun bo Hue: it is not authentic to have pineapple in the broth. However, the trick is pretty clever. Since her price is so cheap, she might buy cheaper and tougher cuts of meat. Therefore, the pineapple can help tenderize them. The authentic bun bo Hue should not have pork patties either. It only has beef, pork legs and feets. Pork patty is a Saigon thing. Bum Mam is made of fermented fish, not fermented shrimps. That is why it does not smell like shrimps. In vietnam, they call any kind of fermented fish “mam”. Thus, the name arrived.
Hu tieu Nam Vang: Pork liver, kidney are traditional ingridients in Hu tieu nam vang.
Banh canh: there are obviously two types of banh canh noodle: one made from rice flour, one made from tapioca starch: banh canh bot gao and banh canh bot loc. The one made from flour is not as slippery and has different taste. It also does not thicken the broth as much as the other one does. It pairs with pork or fish. The one made from tapioca starch is very slippery and thickens the broth a lot. It usually pairs with crabs
Bun bo Hue: it is not authentic to have pineapple in the broth. However, the trick is pretty clever. Since her price is so cheap, she might buy cheaper and tougher cuts of meat. Therefore, the pineapple can help tenderize them. The authentic bun bo Hue should not have pork patties either. It only has beef, pork legs and feets. Pork patty is a Saigon thing.

]]> By: Gastronomer http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1220 Gastronomer Sat, 31 May 2008 01:52:06 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1220 Htran - We'll already be back in America by then! What a shame. DO come and enjoy the lunch lady's offerings without us ;-) Htran - We’ll already be back in America by then! What a shame. DO come and enjoy the lunch lady’s offerings without us ;-)

]]> By: htran http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1219 htran Fri, 30 May 2008 23:01:03 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1219 Gastronomer, thanks for the offer, I'll definitely take you up on that. We'll be in Saigon from the first week of August until 8/26. Hopefully you and the Astronomer will be around then. Gastronomer, thanks for the offer, I’ll definitely take you up on that. We’ll be in Saigon from the first week of August until 8/26. Hopefully you and the Astronomer will be around then.

]]> By: Gastronomer http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1214 Gastronomer Fri, 30 May 2008 04:53:21 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1214 <strong>htran</strong> - it's a street stall. If I'm in Saigon when you're around, I'd love to take you to the lunch lady. <strong>tangle</strong> - I always save the quail egg for last! And the lunch lady could totally school Bo. He couldn't afford what she charges ;-) <strong>trinh</strong> - Kelis and Nas are my favorite hip hop couple. I will try to reference Nas one of these days, but his songs don't lend themselves as well. Look out for a future post entitled: If I Ruled the World <strong>Duy</strong> - well said. <strong>Su Lin</strong> - Good luck with your soup endeavor! I can't wait to start making my own noodle soups. First up for me is probably Bo Kho (it's my fave). <strong>Foodhoe</strong> - No innards for you? Aw... Pass em my way. <strong>WC</strong> - I think she adds a whole pineapple because she makes a HUGE vat. And I've had gio heo in bun bo, but not sure about banh canh. I love gnawing on the bones ;-). htran - it’s a street stall. If I’m in Saigon when you’re around, I’d love to take you to the lunch lady.

tangle - I always save the quail egg for last! And the lunch lady could totally school Bo. He couldn’t afford what she charges ;-)

trinh - Kelis and Nas are my favorite hip hop couple. I will try to reference Nas one of these days, but his songs don’t lend themselves as well. Look out for a future post entitled: If I Ruled the World

Duy - well said.

Su Lin - Good luck with your soup endeavor! I can’t wait to start making my own noodle soups. First up for me is probably Bo Kho (it’s my fave).

Foodhoe - No innards for you? Aw… Pass em my way.

WC - I think she adds a whole pineapple because she makes a HUGE vat. And I’ve had gio heo in bun bo, but not sure about banh canh. I love gnawing on the bones ;-).

]]> By: foodhoe http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1208 foodhoe Thu, 29 May 2008 17:18:56 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1208 yum yum! every dish looks fantastic although I'd side with the astronomer about the one full of odds and ends... you are so lucky to have that everyday at lunch! I would love it. Those tapioca noodles look amazing. yum yum! every dish looks fantastic although I’d side with the astronomer about the one full of odds and ends… you are so lucky to have that everyday at lunch! I would love it. Those tapioca noodles look amazing.

]]> By: Su-Lin http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1206 Su-Lin Thu, 29 May 2008 13:49:45 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1206 These noodle soups are just stunning! I'm hoping to make my own noodle soup broths at home one day (I mean it! I'll get around to pho first) and these have given me plenty of ideas! These noodle soups are just stunning! I’m hoping to make my own noodle soup broths at home one day (I mean it! I’ll get around to pho first) and these have given me plenty of ideas!

]]> By: Duy http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1205 Duy Thu, 29 May 2008 13:44:40 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1205 the broth of bu'n ma)'m is made from fermented fish ( ma)'m ca' ) , not fermented fish paste ( which is called mam to^m). It is a Southern thing, which is in turn borrowed from the Campodian again . About Bo , i watched that espisode with Athony Bourdain, and i hate Bo . How can you serve food with a stinky cigar in your hand ? the broth of bu’n ma)’m is made from fermented fish ( ma)’m ca’ ) , not fermented fish paste ( which is called mam to^m). It is a Southern thing, which is in turn borrowed from the Campodian again .
About Bo , i watched that espisode with Athony Bourdain, and i hate Bo . How can you serve food with a stinky cigar in your hand ?

]]> By: thisistrinh http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1204 thisistrinh Thu, 29 May 2008 13:41:46 +0000 http://gastronomyblog.com/2008/05/29/her-noodles-brings-all-the-boys-to-the-yard/#comment-1204 wow, i can't believe you actually referenced kelis... thats great. And yes, all the dishes look delectable! wow, i can’t believe you actually referenced kelis… thats great. And yes, all the dishes look delectable!

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