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christopher575I only know one place in Seattle to get banh hoi. Before that, my favorite dish in any restaurant in town was banh hoi at Pho Kim Phuong, which is now a scary Supreme Master restaurant, Loving Hut. I decided a while ago that I should learn how to make it myself, and it was only recently that I managed to get all the ingredients I need.
To make it, you soak thin rice noodles in water for a few hours, mix them with tapioca flour, and then steam some using a splatter guard between a pan and its lid for five minutes. They come out a solid mass after that, which can be used in sheet form in spring rolls or cut up into smaller pieces. You wouldn't want to serve someone a whole sheet on a plate, because they're a bit of a pain to cut.
I had just done a lot of cleaning in the house and organizing in the kitchen, so I didn't feel like going out to pick anything up to serve with it. I settled on some bacon Spam which I marinated in lemon juice, soy sauce, Sri Racha, and hoisin for about 40 minutes.
Ideally, this should be served with a better meat, such as charbroiled pork, as well as greens for wrapping and dipping into fish sauce. And not the plain stuff, but the house stuff with vinegar, sugar, and/or whatever else is in it. I could look up a recipe, but don't feel like it since I just ate the meal without it.
So here's what I ended up with:
Banh hoi detail:
The banh hoi is garnished with scallions heated in peanut oil, which is a typical preparation. Half a cucumber, a whole tomato, and some lemon soy sauce accompany.
This was a lot of work and pretty complicated. I'm really happy I can do this and make it with better stuff in the future.
To make it, you soak thin rice noodles in water for a few hours, mix them with tapioca flour, and then steam some using a splatter guard between a pan and its lid for five minutes. They come out a solid mass after that, which can be used in sheet form in spring rolls or cut up into smaller pieces. You wouldn't want to serve someone a whole sheet on a plate, because they're a bit of a pain to cut.
I had just done a lot of cleaning in the house and organizing in the kitchen, so I didn't feel like going out to pick anything up to serve with it. I settled on some bacon Spam which I marinated in lemon juice, soy sauce, Sri Racha, and hoisin for about 40 minutes.
Ideally, this should be served with a better meat, such as charbroiled pork, as well as greens for wrapping and dipping into fish sauce. And not the plain stuff, but the house stuff with vinegar, sugar, and/or whatever else is in it. I could look up a recipe, but don't feel like it since I just ate the meal without it.
So here's what I ended up with:
Banh hoi detail:
The banh hoi is garnished with scallions heated in peanut oil, which is a typical preparation. Half a cucumber, a whole tomato, and some lemon soy sauce accompany.
This was a lot of work and pretty complicated. I'm really happy I can do this and make it with better stuff in the future.
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no subject
Date: 2010-05-22 09:12 pm (UTC)no subject
Date: 2010-05-22 09:26 pm (UTC)no subject
Date: 2010-05-22 10:44 pm (UTC)no subject
Date: 2010-05-22 09:19 pm (UTC)Also: chopstick holder? WANT!
no subject
Date: 2010-05-22 09:24 pm (UTC)no subject
Date: 2010-05-22 09:25 pm (UTC)no subject
Date: 2010-05-22 10:45 pm (UTC)no subject
Date: 2010-05-22 09:21 pm (UTC)no subject
Date: 2010-05-22 09:25 pm (UTC)Sometimes they make it really thin, almost like a doily you can eat.
no subject
Date: 2010-05-23 11:24 am (UTC)