Hopefully, next time you cook, you can try adding carrots, onions, and green onions to spring rolls. The taste will be better. As for 'cha ca', if you have galangal root, chop it up and add it when marinating the fish, it will be the same taste when you try it in Hanoi. One more tips for you, is that the fish should be grilled on charcoal or in the oven first. When you eat it, you heat it on the pan, the fish will be firmer and more delicious. Very happy because you love Asian food and share it with everyone.
Astonishingly tasty and crisp. What a great recipe! For those who are wondering about the “crispy meat frying powder,” it is merely 50% all purpose flour and 50% cornstarch. Say 1/3 cup of each, mixed well. Add half to the wings and mix until it is absorbed. Add more as needed, or water to balance the batter. No idea what the Orleans spice mix is, but I wouldn’t want that level of spiciness anyway. I used 1/4 tsp Chinese Five Spice powder. Perfect. The cleaning steps really improved the meat and skin of the wings. We didn’t nibble gingerly and leave “unwanted” bits, as we normally do. We devoured these wings and left just the bones. Highly recommended!!!
Pho looks amazing! In my family, we wet the rice paper for the spring rolls in beer :D no alkohol taste - beer = moisture and makes the rice paper crispy.
I just love listening to you talk about your recipes. Your love for food and enthusiasm for cooking is evident! I enjoy watching your videos. You explain everything to perfection. I recently watched your fried chicken series; loved that so much!❤
As a Vietnamese and have followed local chefs' instructions on making Cha Ca, I'd say the most essential ingredients for the marinate is galangal juice (fresh ground galangal and squeeze the juice) and some shrimp paste. Those two create the distinct cha ca flavor and the tumeric is just for coloring. Maybe you can try it next time you make cha ca Marion!
Well, the galangal and shrimp paste are essential for Cha Ca but that is just correct in some regions of Vietnam. In the South of Vietnam, people don't like shrimp paste and galangal much. We never add shrimp paste and galangal juice when making Cha Ca. For my case and many Vietnamese, the strong smell of shrimp paste and durian are real nightmares.
PHO broth is the essential of the soup. I've never nailed it because the balance of seasoning is crucial. I'll check out your ingredients list. I hope it's as good as it looks. Thank you for your service and expertise.
Thanks Marion, these recipes look amazing . I haven’t had a lot of luck with the rice paper spring roll, I’ll follow your tips. The dipping sauce looks delicious as well.
I remember when Ox tail was considered a throw away and was super cheap. All the foodies have ruined that, with Ox tail now being one of the most expensive per pound cuts. As a Korean in California, it's super disappointing.
When traditional foods that are enjoyed daily in developing countries becomes modernized and trended by foodies, it is ruined, becomes too expensive and inaccessible. I remember when dragon fruit was so accessible but now too pricey after being discovered by the mainstream.
OMG I was looking for this paste and had no idea what the name was!!! Fell in love with this dish and its the first place I always go eat as soon as I land in Vietnam! Thank you!!
I am going to make the spring rolls this weekend but my husband can't stand the smell of the fish sauce. Is there any way I can "hide" the scent? Or any other substitute for the fish sauce? Can't wait to make these!
Well, Fish sauce bring the umami flavor to the table so it's hard to find a suitable substitute for it, but you can try vegan fish sauce, it taste the same but less fishy ig, I try it once so I dont remember much, or just try putting less fish sauce concoction into the sweet n sour fish sauce. Anyway, if you actually want something that could go well with spring rolls that are actual fish sauce, I might suggest sriracha with mayos, or soysauce with vinegar, sugar, garlic, chili peppers, hope this will help
Why don't you maximise the flavour of the bones by roasting them? Also, the back of a spoon when your peeling ginger, charred or fresh, never never ever a knife.
Only Marion can make broth and soup with a white shirt and a red lip without making a mess....love it...❤❤
Oh Marion, your videos always make me want to walk out of work and head straight to the foodstore! Your family is so lucky to have you!
Hopefully, next time you cook, you can try adding carrots, onions, and green onions to spring rolls. The taste will be better. As for 'cha ca', if you have galangal root, chop it up and add it when marinating the fish, it will be the same taste when you try it in Hanoi. One more tips for you, is that the fish should be grilled on charcoal or in the oven first. When you eat it, you heat it on the pan, the fish will be firmer and more delicious.
Very happy because you love Asian food and share it with everyone.
Astonishingly tasty and crisp. What a great recipe! For those who are wondering about the “crispy meat frying powder,” it is merely 50% all purpose flour and 50% cornstarch. Say 1/3 cup of each, mixed well. Add half to the wings and mix until it is absorbed. Add more as needed, or water to balance the batter.
No idea what the Orleans spice mix is, but I wouldn’t want that level of spiciness anyway. I used 1/4 tsp Chinese Five Spice powder. Perfect. The cleaning steps really improved the meat and skin of the wings. We didn’t nibble gingerly and leave “unwanted” bits, as we normally do. We devoured these wings and left just the bones. Highly recommended!!!
I'm making the spring rolls & fish tonight; I can't wait.
Thanks, Marion.
Vietnamese food is my favourite!! I've made all of these from your videos ❤ love every single one!
Pho looks amazing! In my family, we wet the rice paper for the spring rolls in beer :D no alkohol taste - beer = moisture and makes the rice paper crispy.
I just love listening to you talk about your recipes. Your love for food and enthusiasm for cooking is evident! I enjoy watching your videos. You explain everything to perfection. I recently watched your fried chicken series; loved that so much!❤
Just had a PHO episode. It makes a body feel so warm and loved. Lime just makes it...yumm!!!
So good! I love Vietnamese food! Thanks for the recipes!..
Mama Noi's smile is contagious. Love her! ❤🌹😄
What a collection that is… I’ve made all but the fish and the Bahn mi 🌸💚
Yummmmm
Her pronunciation is on point ! So I don't doubt her cooking
As a Vietnamese and have followed local chefs' instructions on making Cha Ca, I'd say the most essential ingredients for the marinate is galangal juice (fresh ground galangal and squeeze the juice) and some shrimp paste. Those two create the distinct cha ca flavor and the tumeric is just for coloring. Maybe you can try it next time you make cha ca Marion!
Well, the galangal and shrimp paste are essential for Cha Ca but that is just correct in some regions of Vietnam. In the South of Vietnam, people don't like shrimp paste and galangal much. We never add shrimp paste and galangal juice when making Cha Ca. For my case and many Vietnamese, the strong smell of shrimp paste and durian are real nightmares.
PHO broth is the essential of the soup. I've never nailed it because the balance of seasoning is crucial. I'll check out your ingredients list. I hope it's as good as it looks. Thank you for your service and expertise.
Thanks Marion, these recipes look amazing . I haven’t had a lot of luck with the rice paper spring roll, I’ll follow your tips. The dipping sauce looks delicious as well.
Everything looks so incredibly FRESH! Thanks for sharing ❤️
I remember when Ox tail was considered a throw away and was super cheap. All the foodies have ruined that, with Ox tail now being one of the most expensive per pound cuts. As a Korean in California, it's super disappointing.
Same thing happened with flank steak.
Same with lamb shanks
When traditional foods that are enjoyed daily in developing countries becomes modernized and trended by foodies, it is ruined, becomes too expensive and inaccessible. I remember when dragon fruit was so accessible but now too pricey after being discovered by the mainstream.
Preach
Ox toungue too.
Fr Sydney, Australia
There’s some brilliant cooking going on here on your wonderful channel Marion girl 😊I am so proud to call you my friend ❤
I'd sell my soul for that Banh Mi, Love your work, Marion.
Look so good
Beautifully done ! Thank you ❤️🎶
I made the turmeric fish and was so yummy 😋
it would be nice if these videos with multiple dishes/recipes in them had timestamps in them and/or in the description.
Marion I have a potluck tomorrow, can i make spring rolls this afternoon and cook in morning?
Friend, do it with a passion. Fezzed it then cooked it in the morning is the way my Vietnamese family has done for years
Ngon.Màu của nước lèo quá đẹp
And, yes, folks, Marion manages to eat Pho without smudging her bright orange-red lipstick!!! Beautiful !!!
Hi, I would like to try to make your spring rolls, but what can I substitute pork with? Thank you so much
Hi Marion, if we dont want the curry paste, is it ok to leave it out? Or we would need something else to replace it? Many thanks
Amazing, really next level cooking. I am preparing the spring rolls tomorrow night!
Cha Ca La Vong needs Mam Tom, don't be scared!
OMG I was looking for this paste and had no idea what the name was!!! Fell in love with this dish and its the first place I always go eat as soon as I land in Vietnam! Thank you!!
Hey Marion, if you don't like the fatty bits is there an alternate piece of beef you can use?
What would be a good substitute for the pork? In the rolls
Hi Marion, do you have all these recipes in your book?
Marion, what about traditional Regular Thai Pho?
Do you think we can freeze the rice rolls until we fry them?
Omg. Delish and that presentation in the pineapple 🍍 is 🔥
Should make a cookbook with only fusion pasta and name it "Method to the madness"
I just found your channel and I love it. ❤
I wanna see more of your mum too, she's so cute ❤
Question... that first round of boiling the beef part that you threw away... wouldn't you throw away all the nutrients in the soup?
Omg I’m sooo hungry 😂
Me too, and it’s 4 am in the morning 🤔
Ngon. Stay hungry my friend!
Marion how do you keep your lipstick on?!
I wonder if I can make pho’s broth in a slow cooker???
I am going to make the spring rolls this weekend but my husband can't stand the smell of the fish sauce. Is there any way I can "hide" the scent? Or any other substitute for the fish sauce? Can't wait to make these!
Well, Fish sauce bring the umami flavor to the table so it's hard to find a suitable substitute for it, but you can try vegan fish sauce, it taste the same but less fishy ig, I try it once so I dont remember much, or just try putting less fish sauce concoction into the sweet n sour fish sauce.
Anyway, if you actually want something that could go well with spring rolls that are actual fish sauce, I might suggest sriracha with mayos, or soysauce with vinegar, sugar, garlic, chili peppers, hope this will help
you could try trading in your husband, that one appears to be defective maybe ;)
great sharing
All the things
I want to eat the spring rolls with rice
Beautiful Marion, my beautiful exquisite friend ❤beautiful food❤Classy lovely lady ❤love you girl ❤
❤❤❤❤❤🎉
2 hours isn't too long with the spices? Didn't overpower the broth? Also 2 hours isn't too short for the bones to make the broth strong enough?
Where is your mom , I miss her ❤
❤
Vietnamese bún bò Huế
❤🤍💙 all your videos #MARION👍
❤❤❤
A little bit of fur; that's what I heard! Lol!!
What channel that teaches authentic vietnamese foods? I know Pailin Kitchen that teaches Thai Cookings, but no Vietnamese Cokings😭
😋😋😋🍲
You sound like rebel wilson
Your lipstick is poppin’
Com chien duong chau
Why don't you maximise the flavour of the bones by roasting them? Also, the back of a spoon when your peeling ginger, charred or fresh, never never ever a knife.
i am daniel fucking farrell
no dan
OMGGGG YOU JUST PUT RAW BEEF IN THAT BOWL !!! Theres no way that meat could've been cooking from just ladling hot soup over it...
It looks so delicious!😍
You can see it cooking and changing colour as the broth is poured over it, I think it looks amazing .
i don't see any msg? this isn't authentic vietnamese
i think I'd rather a real vietnamese teach me
Im Asian, I want to see AUTHENTIC recipes for cats and dogs. Dont squirm dont lie dont complain. Be honest
When my sweet chihuahua passes, Im not gonna destroy her. Im gonna join us together.... forever❤❤❤
every dish looks amazing :)) And let me guess? Your husband is vietnamese ? 😂😁