Comments on: Learning to Cook with Bà Ngoại http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/ My husband likes Astronomy. I prefer Gastronomy. Thu, 09 Feb 2012 15:53:10 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: White On Rice Couple http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/#comment-3362 White On Rice Couple Wed, 13 May 2009 04:36:33 +0000 http://gastronomyblog.com/?p=3652#comment-3362 Oh, thank you for sharing this story. Your ba ngoai looks like an amazing woman and she's passing down the tradition on to you! The spread really shows the love and passion she has for food, it's making me so hungry and teary. I especially love stories like this and sharing the stories of those amazing individuals that inspire us. Your ba ngoai must be so proud of you! Oh, thank you for sharing this story. Your ba ngoai looks like an amazing woman and she’s passing down the tradition on to you! The spread really shows the love and passion she has for food, it’s making me so hungry and teary. I especially love stories like this and sharing the stories of those amazing individuals that inspire us.
Your ba ngoai must be so proud of you!

]]> By: Vanessa Martindale http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/#comment-3361 Vanessa Martindale Mon, 11 May 2009 20:29:35 +0000 http://gastronomyblog.com/?p=3652#comment-3361 Cathy, I love the part about the 4 "spices" to balance any dish. Fish sauce, salt, sugar, and pepper. The best analogy for asian cooking compared to North American cooking. specifically baking is... Our cooking is more of an art. A little of this, a little of that until it is just right. Where as North American is a science. Follow ingredients and instructions to a T and you will have end product. Cathy,
I love the part about the 4 “spices” to balance any dish. Fish sauce, salt, sugar, and pepper.

The best analogy for asian cooking compared to North American cooking. specifically baking is…
Our cooking is more of an art. A little of this, a little of that until it is just right.
Where as North American is a science. Follow ingredients and instructions to a T and you will have end product.

]]> By: foodhoe http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/#comment-3360 foodhoe Mon, 11 May 2009 19:24:42 +0000 http://gastronomyblog.com/?p=3652#comment-3360 Yes and we are all so lucky that you are sharing it with us! Yes and we are all so lucky that you are sharing it with us!

]]> By: Gastronomer http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/#comment-3359 Gastronomer Mon, 11 May 2009 16:23:18 +0000 http://gastronomyblog.com/?p=3652#comment-3359 <strong>Dave </strong>- The green veg in the pot is <a href="http://gastronomyblog.com/2008/03/25/vegetation-profile-rau-mu%E1%BB%91ng/" rel="nofollow">morning glory</a>. Dave - The green veg in the pot is morning glory.

]]> By: dave http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/#comment-3358 dave Mon, 11 May 2009 08:58:10 +0000 http://gastronomyblog.com/?p=3652#comment-3358 hey there, can you tell me the name of the greens in the pot. is there an english name for them? hey there, can you tell me the name of the greens in the pot. is there an english name for them?

]]> By: Thuy http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/#comment-3357 Thuy Mon, 11 May 2009 05:37:02 +0000 http://gastronomyblog.com/?p=3652#comment-3357 Great entry! Your five senses are the best measuring tools you will ever have! Great entry! Your five senses are the best measuring tools you will ever have!

]]> By: RecipeOfTheWeek http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/#comment-3356 RecipeOfTheWeek Mon, 11 May 2009 01:35:18 +0000 http://gastronomyblog.com/?p=3652#comment-3356 Awww...I really loved this entry from beginning to end. Very well articulated and very much poetic! Reading this made me really miss my grandmother...she knew how to make banh cuon by hand and that's REALLY hard to do! I think the key to Vietnamese cooking is patience and perfection, which I'm still trying to learn myself so I know exactly how you feel. I was totally craving banh duc today, but have no idea how to make it. Maybe one day...Thanks for sharing this entry though. It was perfect for Mother's Day! :) Awww…I really loved this entry from beginning to end. Very well articulated and very much poetic! Reading this made me really miss my grandmother…she knew how to make banh cuon by hand and that’s REALLY hard to do! I think the key to Vietnamese cooking is patience and perfection, which I’m still trying to learn myself so I know exactly how you feel. I was totally craving banh duc today, but have no idea how to make it. Maybe one day…Thanks for sharing this entry though. It was perfect for Mother’s Day! :)

]]> By: miss.adventure http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/#comment-3355 miss.adventure Mon, 11 May 2009 01:22:37 +0000 http://gastronomyblog.com/?p=3652#comment-3355 How sweet! I can totally relate! Take in as much as you can! How sweet! I can totally relate! Take in as much as you can!

]]> By: WeezerMonkey http://gastronomyblog.com/2009/05/10/learning-to-cook-with-ba-ngoai/#comment-3354 WeezerMonkey Sun, 10 May 2009 23:49:14 +0000 http://gastronomyblog.com/?p=3652#comment-3354 My grandmother can't function in a kitchen -- she was spoiled by having a chef! Oddly enough, however, my mom is a great cook...because she hung out with the chef when she was a little girl. :) My grandmother can’t function in a kitchen — she was spoiled by having a chef! Oddly enough, however, my mom is a great cook…because she hung out with the chef when she was a little girl. :)

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