Every summer when I was young, my mum would send me to Hanoi to stay with my grandma for a month. I remember reading lots of manga borrowed from my cousin, and playing card games with my childhood friend. It was simply too hot and humid to play outside for long. Every morning at 7, I would go and knock on my friend’s door hoping that she was up so that we could go down to the alley way to have breakfast. She was never up, opting to sleep in every single day. In my defence, the sun rises around at 5am in Summer so it was impossible for me to sleep in. After a lot of yelling and knocking she would finally wake and we would go down to get the last few bowls of bún on offer. The seller usually packed her stall around 8-8.30am. My friend would go for bún ốc (snail noodle soup) while I would always go with bún riêu cua (crab noodle soup) since I found (and still find) the former a tad sandy.
Bún riêu of my childhood is a simple affair and much different to its southern counterpart. It was made out of freshwater crab paste with lots of tomatoes and the secret ingredient of giấm bổng (a kind of vinegar) which gives the broth a subtle sourness. It was eaten with chopped salad leaves, purple perrila and the usual spring onion and coriander. Admittedly the seller (she also lived in the apartment block) was heavy handed with the MSG but I found this version the most wholesome of all. I tried another seller in Hanoi but the taste didn’t match and I was too snobby to ever eat it in Saigon being put off by the red colouring, fried tofu, and even pork blood cubes.
Even with the abundance of Vietnamese restaurants in Melbourne, it was impossible to find a good bowl of bún riêu since we don’t have freshwater crabs here. I once bought a frozen bag from the grocery store but couldn’t make it coagulate to form the crab cake. The version listed here is what I make with the available ingredients to satisfy my craving but it’s nowhere near as good as what the real bowl of bun rieu was in my mind.
Ingredients (serves 4)
Q: Can chicken stock be substituted with beef/pork stock? Can I use stock from a can or stock cube?
A: I wouldn’t think so since we want a milk flavoured stock here. You can make the stock by boiling chicken cases with a knob of ginger, 1 tbsp of salt for about an hour.
Q: Can I use live crab instead of the one from the can?
A: You can add boiled live crab meat to the mixture but using it alone wont result in crab cake.
Q: Can I use a different brand of crab paste?
A: You could try but this one is my favourite.
Q: Can I not use mince pork?
A: Yes, in that case double the crab paste and make sure that the stock is not on high heat. Otherwise it will over boil and you won’t get any crab cake.
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Bun bo hue is my favourite childhood dish. I and the neighbour kids used to religiously go to this bun bo hue stall at the market every day during the summer holidays. A bowl set us back a mere 3000 dong back then. Last time I went home, the stall was still there but the food was disappointing. The bowl was small and there was hardly any meat. I guess I’m used to the big bowl we get in Australia. We also had Bun Bo Hue in Hue but were not impressed. It could have been a tourist trap restaurant but the bun bo was so different from what we had been accustomed to. The bun was thin, there wasn’t any sliced meat, only big chunk of pork hogs which I’m not a big fan of.
Having said that, a good bowl of Bun Bo Hue is harder to come across in Melbourne than Pho. Our top choices would be Co Do and Ninh Kieu in Richmond, and Dong Ba in Footscray. While the bowl at Dong Ba is slightly too oily for my taste, Ninh Kieu offers the deepest, most flavourful version of all.
True that it uses mainly beef stock but what sets it apart from its more famous cousin Pho is the liberal use of lemongrass, the spiciness of sate and the deep flavour of Hue shrimp paste. Making Bun Bo Hue does require a fair amount of ingredients and some plan-aheads. I attempted to make this dish a few times before but was too lazy so some steps were skipped and the stock never came out as good as at the shop.
Ingredients: (yields about 9 bowls)
1/2 kg of beef bones
1 kg of beef shin
1 large pork hock
4 stalks of lemongrass
1 knob of ginger
Mam ruoc Hue (Hue shrimp paste)
Rice noodles (Bun Bo Hue type which is round and a bit bigger than the normal bun)
Lettuce (could be cos lettuce, shredded water spinach, shredded banana blossom)
1 stalk of lemongrass
3 cloves of garlic
dried + fresh chilli
annatto seed or powder
Mix 2 table spoons of mam ruoc with 1 cup of water. Use a glass or small container. Cover and let it sit overnight.
Parboil the bones, beef shin and pork hock for 5 mins. Discard the water and wash the meat and bones thoroughly.
Chargrill onion and ginger until brown. Peel the onion.
Bruise the lemongrass.
Add the meats, bones, onion, ginger, lemongrass, clear part of the mam ruoc to a large stock pot and add about 5 litres of cold water.
Add 2 tbpspn of salt
Bring to the boil and start skimming the scum.
Lower to simmer.
After an hour, remove the pork hock and submerge in a bowl of cold water.
After another half an hour remove the beef shin and submerge in water. Continue to simmer the stock for another hour or two.
Chop lemongrass, shallot, garlic and chilli.
In a small saucepan, add 2 tbsp of veg oil. When the oil is hot, add the lemongrass and stir for 2 mins.
Add shallot and garlic and stir for another 2 mins
Add chilli and quickly stir for another 30 sec and add it to the stock
Slice the pork and beef thinly.
Cook the noodle and run it through cold water to prevent further cooking.
In a bowl, add the noodle, some meat, garnish and ladle the stock.
What could go wrong?
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Com chay started to become popular around the time i was in grade 10. I remembered stopping by this little shop on the way to school everyday to buy a bag for about 3000 dong. They were then shared among gfs who could never resist the crunchiness, slightly saltiness of the crackers. To us, these crackers are our version of potato chips.
Once I moved to Australia, I could never find these snacks anywhere and making it seemed out of the question. Actually I saw them sold at Nhu Lan bakery in Footscray a few months back and was jumping with joy. I bought a bag for around 3$ and it tasted disgusting. The crackers were stale and tasted nothing like the ones at home. Luckily my mum came to visit from Vietnam and always brought a few packets for me. It took me a few days to polish off the whole lot and still craving for more.
Since I was on maternity leave and bored out of my mind, I decided to give it a try and see if I could make it myself. The result was much better than expect. The flavour is right, the crackers are crunchy. They did become a bit stale after a couple of days. I reckon it was because they were not completely fried. In the center, there are still some rice that didnt expand. I shall make the cake thinner or fry them for longer in lower heat next time.
Ingredients (yields about 1 tray of rice crackers):
What could go wrong:
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