Great job, guys! I was so impressed you guys were able to make something that complicated considering you guys are novices. I’m surprised Vi didn’t grow up making nuoc mam with her mom as my mom had me do all the prepping. I didn’t cook, per se, as I was being a total feminist and protesting the whole female in the kitchen thing, which was why my mom compromised and let me prep (she knew I wasn’t interested in cooking and was bad at it). But I’m glad I grew up watching her cook as I learned a lot of things that helped me later on in my culinary adventures. Now I LOVE cooking so much as the whole process is rather therapeutic to me. With that said, to this day, I’m challenged with making a good nuoc mam. Hahaha! But I did make some recently and the ratio that worked for me is use 3 parts water, 1 part fish sauce, 1 part sugar, almost 1 part lime. So you’d do something like 1 cup water to 1/3 cup fish sauce and 1/3 cup sugar and about ¼ cup lime juice (I add 1 tsp of vinegar in it as supposedly vinegar helps preserve it longer…not that I ever had problems with eating the ones without vinegar months later). You can add however much minced garlic and chili pepper you want, but if you’re going to save the fish sauce for a long time, just add the garlic and chili pepper when you serve as it’ll look nicer and probably taste fresher on some level.
James, I never have problems with onions since I wear contacts. 😊 But regarding the garlic, just lay it on a flat side so it’ll lay steady on the chopping board, then use the side of your knife and firmly push down on it to “smash” it a bit. That will help with removal of the skin. Also, for the meat, you can freeze it for about 30 minutes or so to firm it up a bit then that makes cutting it easier. It’s what lots of Viets do for when they need to cut the meat for the raw beef in pho. BTW, I LOVE lemongrass and think it’s one of the best smells in the world. I often use the frozen minced lemongrass as it’s really fine. If you can grow it fresh where you live, do it! You can cut them down to about 6 inch long pieces and freeze them.
Oh, forgot to mention, I think the meatballs/patties could be flattened a bit more. Regardless, I'm impressed you guys have taken on some complicated dishes. Keep learning and refining.
chúc mừng hai bạn đã thành công với công việc khó như vậy....người việt nam hay có câu nói......khó như vậy mà vẫn làm được hihi👍👍👍🔔🔔🔔
It’s such a treat watching you making bún chả Hà Nội for the first time. Looks really yummy great job guys! Btw. What a darling couple.
Thanks for watching 🥰❤️
Impressive guys. Looking so good. Wish I was there. Love you two.
Great job, guys! I was so impressed you guys were able to make something that complicated considering you guys are novices. I’m surprised Vi didn’t grow up making nuoc mam with her mom as my mom had me do all the prepping. I didn’t cook, per se, as I was being a total feminist and protesting the whole female in the kitchen thing, which was why my mom compromised and let me prep (she knew I wasn’t interested in cooking and was bad at it). But I’m glad I grew up watching her cook as I learned a lot of things that helped me later on in my culinary adventures. Now I LOVE cooking so much as the whole process is rather therapeutic to me. With that said, to this day, I’m challenged with making a good nuoc mam. Hahaha! But I did make some recently and the ratio that worked for me is use 3 parts water, 1 part fish sauce, 1 part sugar, almost 1 part lime. So you’d do something like 1 cup water to 1/3 cup fish sauce and 1/3 cup sugar and about ¼ cup lime juice (I add 1 tsp of vinegar in it as supposedly vinegar helps preserve it longer…not that I ever had problems with eating the ones without vinegar months later). You can add however much minced garlic and chili pepper you want, but if you’re going to save the fish sauce for a long time, just add the garlic and chili pepper when you serve as it’ll look nicer and probably taste fresher on some level.
James, I never have problems with onions since I wear contacts. 😊 But regarding the garlic, just lay it on a flat side so it’ll lay steady on the chopping board, then use the side of your knife and firmly push down on it to “smash” it a bit. That will help with removal of the skin. Also, for the meat, you can freeze it for about 30 minutes or so to firm it up a bit then that makes cutting it easier. It’s what lots of Viets do for when they need to cut the meat for the raw beef in pho. BTW, I LOVE lemongrass and think it’s one of the best smells in the world. I often use the frozen minced lemongrass as it’s really fine. If you can grow it fresh where you live, do it! You can cut them down to about 6 inch long pieces and freeze them.
Yummy!🍺👍
Oh, forgot to mention, I think the meatballs/patties could be flattened a bit more. Regardless, I'm impressed you guys have taken on some complicated dishes. Keep learning and refining.