#cha ca

From Lucky Supermarket (north side)~

I've been without the Vancouver Vietnamese fish cakes for a while :') Was so glad I saw these at Lucky North!

The product is by weight; each package contains 14-15 individual fish cakes.

What they look like inside. ^used these for stir-fries.

The smell was legit! There's a distinct fish-y smell with these fish cakes. This one, in particular, is dill-flavoured so it had a dill aroma to it.

Let's try it out!

I used the pho-flavouring cubes for the broth, with 4 fish cakes. Oh gawd- it smelled so good!!! The smell like diffused across the kitchen haha

Served on flat rice noodles (& some baby Shanghai bokchoy; yeah I know it's not the usual vegetable of choice but whatever) & Thai basil. And a side of 3 spring rolls :P

Okay, so the taste was good!! Strong dill flavour *thumbs up* the downside: I didn't like the texture much. The Vancouver ones are more bouncy. These ones were softer despite same preparation method. I also found these fish cakes deflate at a rapid rate after they've been out of the boiling soup. Not sure why (or perhaps what they added into them).

Chả Cá Ngon Phan Rang Địa Chỉ: 80 Nguyễn Duy, Phường 3, Quận Bình Thạnh, Hồ Chí Minh Số Điện Thoại: 0931.931.576 Website: http://chacangonphanrang.com

Hello everyone~

I think it’s about time to share what my “other” project is - Youtubing!

Back in Sept, I was in Vancouver & I recorded some videos. A few weeks ago, I started uploading the put-together vlogs on YouTube, & now the Vancouver series is done! I haven’t shared the link/user/my profile name with anyone yet but so far, I have some views, some likes, 1 comment (it was a positive one!) & no hates yet lol. I’m suuuuuper noobie & simply use an app on my phone to edit videos. It’s working quite alright; it’s easy to use, free, not much “special features” on it but it works for me~ I like simplicity & conciseness :P

Anyway, the point is: I don’t live a glam life, where I travel all the time. I wasn’t really sure what content I would put up as (somewhat) “regular” content but food is always a good option, right? So I’m sharing a video of my cooking on here today! Let me know how it is! If you like it/dislike it, font too small, speed too slow, the BGM sucks lol, more things to incorporate... mm this last one is a tough one bcos I have a vision/idea in my head but I don’t know if it’s gonna be well-received by a viewer. But anyhow, pls provide your opinion with the pickiest & most ridiculous details as possible, & I hope you will look forward to my future videos!

Thank you so much :)

LA VONG GRILLED FISH – A SPECIALITY OF HANOI

La Vong grilled fish is one of Hanoi’s most famous specialties. The fish selected is solid fresh, less bones and good scent. Fish bones are left away to keep fish meat only, then mixed with fish sauce, pepper, saffron and ginger. After that, the processed fish is grilled by coal heat and turned upside down to make both sides baked. How to serve: It is served with rice noodle, herbs, dried…

Whole sprigs of aneth are pan-fried like vegetables. They are served with grilled fish that has been marinated with garlic and turmeric. Add to this rice vermicelli, a bunch of aromatic herbs and you’re in paradise! It also traditionnaly comes with “mam”, a fermented fish sauce. I bet you would be half skeptical half giggling when discovering the colour of this sauce.. as it is vivid  fluorescent  purple! In a nutshell this stands as a vibrant and colourful dish…

As we are in the core of the winter, some light and colours are obviously welcome. So I prepared a quick sauce/marinade to pair a grilled salmon and crispy rice. I added some green radish for the freshness. Done!

Sauce aneth-turmeric-blood orange:

2 ss of fish sauce, 1/2 blood orange juice, 1 clove garlic, 2 ss of sugar, 6 ss of water, 3 sprigs of aneth, 1 ts of curcuma (or better an inch of grated curcuma)

This sauce will be perfect with fish, vegetables, salad.. It is incredibly tasty and aromatic!

Enjoy! You may also like

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Spinach leaves, emadame, aneth, pink pepper and airy feta http://wp.me/p3iY4S-dM

Orange energizing salad http://wp.me/p3iY4S-1q

Aneth and cucurma, smoked salmon and sourkraut , http://wp.me/p3iY4S-6L

Sniffkiss

  Normalement, les branches d’aneth sont plongées dans la poêle, comme un légume à part entière. Leur parfum si aromatique est agréablement relevé de curcuma (et d ‘ail bien sur..). Le poisson est ainsi mariné, grillé, servi avec des vermicelles de riz et accompagné de plein d’herbes aromatiques. Pour les purs et durs, rajouter du “mam” , une sauce de poisson fermentée. Je me souviens avoir découvert ce plat dans un minuscule restaurant qui ne servait que ça, hilare et incrédule avec mes amis face à la couleur violette fluo de la sauce. Un plat coloré donc, vibrant de saveurs et senteurs…

Cette semaine, je suis arrivée trop tard au marché, plus de coriandre, que de l’aneth. Qui contrairement à ce qu’on pense est aussi utilisé dans la cuisine asiatique, au Vietnam comme en Thailande. J’ai donc préparé une sauce délicieuse qui a accompagné à merveille un saumon grillé, et une galette de riz croquante. Quelques tranches de radis vert.. Et le tour était joué!

  Sauce/marinande aneth-curcuma- sanguine

2 càs de sauce de poisson (nuoc mam), 1 càs de sucre, jus d’1/2 sanguine, jus de citron (optionnel), 1 gousse d’ail pressée, 1 piment épépiné (optionnel), 6 càs d’eau, 2 brins d’aneth ciselés

Vous pourrez utiliser cette sauce sur des poissons, des légumes vapeur, une salade…Un véritable bouquet de lumière au coeur de l’hiver!

Vous aimerez aussi peut-être:

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Pousses d”épinard, aneth, baies rose, nuage de féta http://wp.me/p389oa-i0

Salade orange energisante http://carnetdesaveursetsenteurs.com/2013/03/01/orange-energizing-salad/

Entre cha ca et choucroute de la mer, aneth et cucurma http://wp.me/p389oa-9J

Au Vietnam, l’amour se hume à fleur de peau, on se « sniffkiss »! Retrouvez moi @daosniffkiss sur Instagram pour un bisou par jour…Sinon  Facebook, Twitter ou livraison à domicile (abonnement par email en haut à droite de la page)